Portobello Steaks and Butter Bean Mash
Smoky chipotle-marinated portobello mushrooms served over creamy blitzed butter beans.
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Smoky chipotle-marinated portobello mushrooms served over creamy blitzed butter beans.
Tender braised fennel with citrus, white beans, olives, and toasted walnuts.
A sweet and savory pizza with peaches, peppery greens, and honey sauce.
A warm, hearty salad of roasted squash and herby lentils.
Roasted eggplant rolls stuffed with tofu, spinach, and mango pickle in coconut dal.
Crispy tofu with black lime, cumin, spinach, and pickled onions.
Crispy chickpeas with anchovies, herbs, and za'atar tossed with lily-shaped pasta and greens.
Vegan snacks for the Super Bowl
Crunchy green salad with kale, edamame, and vegetables, topped with creamy avocado herb dressing.
A simple, fragrant eggplant and tomato curry simmered with warm spices and fresh herbs.
A creamy, spicy Korean-inspired stew with black beans, corn, spinach, and gochujang. Comfort food perfection.
Creamy coconut curry soup with red lentils, tomatoes, and cilantro—comforting and flavorful.
Spiced tofu meatballs in creamy korma sauce with mushrooms, cashews, and aromatic Indian spices.
Vegan chocolate brownies made with black beans, date syrup, and cocoa powder.
Creamy yogurt pasta with roasted butternut squash, spicy chile sauce, and crispy fried garlic.
Sicilian eggplant caponata meets spicy Szechuan mapo tofu - a sweet, sour, savory fusion dish.
A spicy pappardelle pasta with rose harissa, tomatoes, olives, and capers topped with yogurt.
Sourdough soaked in plant-based batter, then pan-fried until golden.
Baked vegan doughnuts flavored with anise and coated in cinnamon sugar.
Creamy North Indian tofu and pea curry with cashews, blistered tomatoes, and snow peas.