This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.
Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles.
This recipe is simple to make and can be used in many ways. Try it as a replacement for margarine or butter, in place of the mayonnaise in a burger, with pocket breads and veggies, or as a dip for...
This eggless frittata is an imaginative twist on the Italian classic made with eggs.
This plant-based version with tofu and garbanzo flour is scrumptious!
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.