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The Mother Africa (Peanut) Sauce
By:
JJ Johnson
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Cabbage Pad Thai with Baked Tofu
By:
Alexandra Stafford
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Curried Chickpeas with Cauliflower and Coconut Milk
By:
Alexandra Stafford
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Baked Quinoa with Roasted Butternut Squash & Gruyère
By:
Alexandra Stafford
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Beans & Rice Go on Spring Break
By:
Sarah Jampel
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Stewy White Beans with Escarole, Garlic, and Sizz...
By:
Sarah Jampel
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Weeknight Soy Sauce-y, Peanut-y Tofu
By:
Nicholas Day
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Slab Galette with Swiss Chard and Gruyère
By:
Alexandra Stafford
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Sri Lankan Kale Mallung
By:
QueenSashy
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Green Curry Porridge à la Heidi Swanson
By:
Sarah Jampel
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Wild Rice Stuffed Acorn Squash
By:
Rachel (Simple Seasonal)
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Sage & Nut-Stuffed Delicata Squash
By:
Eve Fox
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Moro's Warm Squash & Chickpea Salad with Tahini
By:
Genius Recipes
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Vegan Enchilada Casserole
By:
Gena Hamshaw
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San Bei (Taiwanese Three Cup) Tofu and Ramen
By:
Joy Huang | The Cooking o...
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Savory Vegan Chickpea Crêpes With Vegetable Ragout
By:
Gena Hamshaw
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Snow Pea, Cabbage, and Mizuna Salad with Marinate...
By:
Gena Hamshaw
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Salt and Pepper Tofu
By:
Joy Huang | The Cooking o...
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Spicy Garlic Noodles with Crumbled Tofu and Cucum...
By:
Nathalie Nicole
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Victoria Granof’s Pasta con Ceci
By:
Genius Recipes
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