This smoky vegan take on mac and cheese uses fresh tomatoes, creamy cashew cheese and eggplant bacon—and can easily be made gluten free!
Corn in a sandwich? Yes! It’s delicious! This Zucchini & Corn Panini with Pepper Jack Cheese is the perfect summertime lunch.
On the menu this week: sweet-and-spicy Mango Tempeh Lettuce Wraps; Grilled Veggie Salad with Basil-Parmesan Polenta; Creamy Vegan Lasagna made with mushrooms, kale and cashew cheese; Cashew-Tofu Quinoa Bowls; and Cauliflower Manchurian.
Like the benefits of probiotics, but yogurt, not so much? Here are 6 plant-based probiotic sources to keep your digestion on track.
Don’t know what to make for dinner? Whip up this easy veggie chorizo-and-pepper hash, then put an egg on it!
We’re sharing all the foods we couldn’t get enough of in June, including Barbecue Cauliflower Pitas with Vegan Ranch Slaw, no-fry Falafel Burgers, spicy Sweet Potato Burrito Bowls and the easiest-ever Coconut Chia Pudding.
This summery corn and zucchini galette sounds fancy, but store-bought pie crust makes it super simple—and it’s easy to make ahead!