Spiced red lentils and bulgur wheat fritters are baked and served over crisp romaine with a drizzle of yogurt to make this vegetarian lentil kibbeh.
Finely chopped mushrooms give both savory flavor and hearty texture to this easy and flavor-packed vegan pasta Bolognese.
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including a dairy-free black bean Ceasar salad, creamy avocado hummus, and spicy Moroccan carrots.
This week’s vegan meal plan includes: crispy tofu sandwiches with ginger peanut sauce; barbecue lentil bowls; peanut ginger vegetable stir-fry; baked fried brown rice; and Jamaican chickpea stew.
If you want to be eco-friendly, your kitchen is going to be the nexus of that goal.
With warm spices, turmeric, and a mix of almond and coconut milk, this golden milk chia pudding makes for a great breakfast, snack or even dessert.
The best way to get through these last few weeks of winter is with a big bowl of soup.