Cream soups are so inviting, whether served hot or cold, and this one comes close to being a 15-minute meal!
This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, and full of flavor.
This plant-based version with tofu and garbanzo flour is scrumptious!
This tasty, versatile dish can stand on its own as a salad, be a hearty salsa for baked chips, or serve as a great topping for baked potatoes.
Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
This spicy and tart dip combines nutritious soybean with fat-free yogurt and flavors of the Southwest.
