This Vegan Cornbread is an easy side dish that’s tall, fluffy, moist, and sweetened to perfection. Serve with your favorite vegan chili, Thanksgiving dishes, or vegan barbecue!
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Looking for the perfect Sunday brunch dish? This vegan eggs Benedict has you covered. Easy “eggy” tofu, vegan ham, and a homemade vegan hollandaise sauce layered on a toasted English muffin just like you remember!
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This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
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Celebrate the abundance of spring produce with this Vegan Orzotto recipe! Orzo pasta, fresh asparagus and snap peas cooked to creamy perfection using a risotto-like method. Top with our vibrant sun-dried tomato sauce for a boost of rich and tangy flavor.
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These vegan birria tacos are our meatless take on the popular Mexican recipe. Made with a homemade birria broth, meaty oyster mushrooms, and gooey vegan cheese all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping!
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Make restaurant-worthy mushroom carnitas at home with just 10 ingredients and about 30 minutes of time. Juicy shredded oyster mushrooms sautéed in a simple citrus marinade then broiled until crispy on the edges. Enjoy this vegan carnitas recipe in tacos, burrito bowls, nachos, and more!
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This Barbecue Tempeh is easily one of our favorite ways to prepare tempeh! We’ll show you an easy way to remove tempeh’s bitter taste, pan-fry to golden perfection, then coat in a Homemade Vegan Barbecue Sauce that’s smoky, sweet and tangy.
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