Vegan deviled “eggs” are the perfect springtime appetizer that everyone can enjoy.
Traditional Persian eggplant khoresh stew (Bademjan) made vegan with the use of plant based foods.
Creamy, cheesy vegetarian ravioli soup bursts with Italian pumpkin flavor and is perfect in autumn for a light lunch or delicious first course.
Crispy fried tofu and broccoli pieces are served with a satay type peanut sauce in this vegan recipe.
Two unusual ingredients combine to make the most delicious vegetarian enchiladas ever with the inclusion of chayote squash and cuitlacoche.
Vegetarian pizza with red sauce, mozzarella, goat cheese, artichokes, mushrooms, pesto and garlic.
Tender caramelized roasted cauliflower florets with savory garlic and Parmesan are a simple yet healthy side dish.
Quick and easy vegan curried vegetable korma soup made with a master curry sauce.
Layers of crisp eggplant, cheese and sauce form the basic of this classic Italian eggplant Parmesan casserole.