We’ll show you how to replace eggs, milk and butter to make delicious vegan baked goods. Yes, it’s possible!
Butternut squash becomes a rich, creamy sauce for mac and cheese in this recipe from Gena Hamshaw’s Food52 Vegan.
It’s so easy to customize enchiladas! Check out these 16 recipes that range from classic, to deconstructed, to completely new flavor profiles.
The combination of caramelized onions and fennel makes a delicious topping for pizza–no sauce needed!
Who needs store-bought? These DIY instant oatmeal packets take minutes to make and you can customize them with your favorite add-ins. Hello easy breakfast!
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including a vegan mushroom bourguignon, a cheesy one-skillet Mexican casserole, and crispy smoked Gouda smashed potatoes.
On the menu this week: Sage Polenta Bowls with Roasted Brussels Sprouts and Wild Mushrooms; Roasted Butternut Squash Panini; Slow Cooker Corn and Red Pepper Chowder; Cheesy Kale and Quinoa Casserole; and Crispy Parmesan Cauliflower Steaks.