Vegan

Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams. 

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.

Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

The only tool you’ll need for these simple, chubby homemade noodles is a pair of kitchen shears.

Umami broth, springy noodles, crisp vegetables, chewy tofu—it doesn’t get better than this.

The secret to success? Kneading with your feet.

Your soups are begging for these chewy Korean noodles.

These ultra-chewy noodles will level up your stir-fry game.

Take your next bowl above and beyond by making the noodles from scratch.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.