Make delicious carrot lox by baking carrots in salt, followed by marinating them. This vegan lox is perfect on a bagel for a fish-free breakfast or brunch.
This grilled bok choy is perfectly textured and makes a great vegan side dish. Develop beautiful grill marks with a grill pan and smother with spicy oyster mushrooms!
This beet tartare is a soft and velvety dish with a little salt, a tiny bit of acid, the right amount of umami and rounded out with some fat. The toasted walnuts add a little contrasting crunch while the vegan sour cream balances out the acidity and adds a subtle creamy note.
These crispy Kung Pao Brussels spouts are so light, crispy and delicious! This deep-fried delight is tossed in a clingy, salty, sweet and slightly spicy sauce and served with rice. It’s an indulgent dish that’s fun to cook with someone else, with music on and beer in hand!
This vegan crab coconut soup uses jackfruit to add a wonderful texture into this Thai-inspired soup. Coconut milk, red curry paste, lemongrass, ginger, peanut butter and brown sugar mingle to create a creamy broth that can be made in under an hour. This recipe is fun to make and smells absolutely amazing!
Arrange red and gold beets and rutabaga in a spiral pattern to create this roasted root vegetable dish! Finish with balsamic vinegar for amazing flavor and crispy edges.