Can be prepared in 45 minutes or less.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
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!
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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 vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Easy to make, impossible to stop eating.