Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.