You don’t need a spice kingdom to make a tasty tofu scramble. You just need 15 minutes and a 3 key dry ingredients to make this brunch worthy recipe.
The Greatest Vegan Lasagna Sandwich of All Time
Can’t be bothered to make lasagna? This is the sandwich for you! Get all the goodness of a vegan lasagna without having to actually make it.
Vegan Thai Butternut Squash Curry with Coconut Milk
A heaping bowl of bright orange butternut squash swimming in creamy coconut curry is just the welcoming kind of quick Thai meal to warm the soul on chilly nights.
Vegan Green Bean Casserole with Coconut Milk (only 7 ingredients)
Gimme that creamy, mushroom goodness, without the dairy puh-lease! Remake this American all time favorite with fashionable MCTs and zero lactose.
Twice Baked Honeynut Squash with Vegan Wild Rice Stuffing
Turkey isn’t the only thing getting stuffed for Thanksgiving. Try stuffing a honeynut squash with a wholesome wild rice mix with no cheese or breadcrumbs but lots of flavor.
Easy Roasted Garlic Green Beans with Walnuts (as a vegan main dish)
Creamy, roasted green beans topped with crunchy toasted, walnuts make an easy, nutritious meal served with rice. Simply season with garlic and soy sauce for a quick sheet pan dinner.
Easy Vegan Wild Rice Fried Rice with just 7 ingredients
Celebrate America with wild rice at your table. Enjoy the natural nutty flavor of these grains with crunchy celery and fresh mushrooms in this very simple recipe.
Gosari aka Fern Brake (or weird Korean brown vegetable)
If you’re wondering what that long stranded brown vegetable in your bibimbap is, it’s a classic Korean side dish called gosari. The hardest part is not making it but finding it.
Vegan Doenjang Jjigae (dump & go recipe!)
This protein packed, easy tofu soup is for real Korean foodies who want to experience real Korean flavor, without any animal products.
Vegan Eggroll in a Bowl (and one pan!)
Don’t have time to fold eggrolls or deep fry? The next best thing is stuffing it into a bowl and call it a good day.