Eggs in Purgatory

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

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!

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.