Stuffed Pepper with Mushrooms, Greens, and Ground Turkey

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!

Chewy noodles, tinned fish, and hardy greens in an umami broth.

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.

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

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

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?