Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
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!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Easy to make, impossible to stop eating.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.