Sweet and Spicy Chile Pepper Jelly

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

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!

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

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

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

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Fluffier, fresher, and fancier than anything from a tub or can.