Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Easy to make, impossible to stop eating.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Just like the state fair, minus the crowds.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.