Sauteed Peas and Small Potatoes

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

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.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Any variety of mushroom will love this glossy, tangy sauce.

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.

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