Give your fall veggies a Korean facelift. This Gochujang Roasted Veggie Tacos recipe will elevate your Taco Tuesdays with an asian twist. Coated in a spicy, savory, and slightly sweet Korean sauce known as Gochujang, this mashup of roasted veggies offers mouthfuls of flavors and textures.
Read MorePaprikash is one of Hungary’s most iconic and most delicious dishes. Traditionally, it is made with chicken thighs braised in a creamy sauce with loads of paprika and served over buttery egg noodles. This plant-based version subs out the chicken for jackfruit, which shreds into soft, tender bites as it swims in the sweet and smoky sauce.
Read MorePierogis, the iconic Polish dumplings, are deliciously simple: a tender dough stuffed with something tasty then sautéed to golden brown perfection. This Autumnal version stuffs the dumplings with a rich filling of fluffy mashed sweet potatoes, seasoned with sage and thyme and smothered with slow-caramelized onions.
Read MoreThis whimsical savory stuffed pumpkin aims to impress. Packed with ancient grains, herbs, kale and tempeh sausage, this perfect plant-based center-piece for the holidays.
Read MoreOur Spicy BBQ Collard Rolls Stuffed With Black-Eyed Peas and Mushrooms has just enough spice to heat you up during these cold months. This rich, savory combination of black-eyed peas and greens provides a flavor bomb that is equally powerful in nutrition.
Read MoreA beautifully simple whole-roasted cauliflower takes center stage in this plant-based holiday roast. A sweet and sharp rub of maple syrup and Dijon mustard creates a golden outer crust for the cauliflower as it slowly roasts over a bed of vegetables and apple cider, perfuming your kitchen with the savory aromas of the holidays. The juices from the cooking pan create a rich and silky veggie gravy to serve alongside the roasted cauliflower after it has been elegantly presented and carved tableside. (Photo source: Jared Kent)
Read MoreThis elegantly rustic casserole hits the spot on a cool night, showcasing how meltingly sweet cabbage, garlic and carrots can become when cooked low and slow, a sweetness highlighted by earthy mushrooms, crispy croutons, and a tart relish.
Read MoreThe potent celery mixed with the sage, garlic, onion, and white wine from the jam, create an aroma reminiscent of stuffing in this plant-based centerpiece.
Read MoreThis butternut squash dish bring the flavors of fall to the table. The narrow part of the squash creates perfect round “steaks”, braised in apple cider and roasted in a maple-chipotle glaze. The wider bottom of the squash yields a supple puree, complemented by sautéed kale and a crunchy brussels sprout-apple salad. (Photo source: Jared Kent)
Read MoreThis richly-spiced butternut squash chili is chock-full of hearty beans and veggies that will warm you to the core on chilly autumn nights. The sweetness of the squash pairs delightfully with smoky chipotle peppers, which add just the right amount of heat.
Read MoreHearty and filling, our acorn squash stuffed with wild rice, lentils, cherries, and walnuts is a completely satisfying meal with a good nutritional profile.
Read MoreA classic light stew from the South of France, ratatouille brings together the flavors of the last of the summer vegetable bounty: peppers, zucchini, basil and more. This version gains some crunch from a crispy breadcrumb topping.
Read MorePaired with a thick, soy protein rich ssamjang, the roasted kohlrabi and sweet potatoes stand in well for beef in this nutritious plant-based version of the Korean classic.
Read MoreBefore I started eating more plant-based, one of my favorite meals at a bistro near my parents house was beef stroganoff, a dish that originates in Russia. Many times, beef stroganoff already has mushrooms in it—this version simply doubles down.
Read MoreThis is the perfect recipe to fill your Chinese takeout cravings, made a little healthier at home. The chewy tofu stands up to the sticky orange sauce, and the blistered snap peas contribute a delightful crunch.
Read MoreDeeply savory and herbaceous yet refreshingly bright from the dill-cucumber yogurt sauce, even the most dedicated meat-lover will be begging for more of these mushroom gyros.
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