Chipotle-Marinated Grilled Portobello Mushroom Sandwiches
Your new favorite way to do portobellos has arrived
Author
Andy Zambrano
Title: Recipe Developer
Location: Los Angeles, CA
Experience: Andy Zambrano is a vegan chef in Los Angeles. Andy is the chef-owner of Comal L.A., an acclaimed pop-up series, and behind the menu of Mantra in Azuza, California. For Vegetarian Times, he develops innovative-yet-accessible vegan recipes for home cooks.
My Stories
Colorful, Crunchy Snap Pea Succotash with Roasted Corn
Crunchy snap peas and radishes and sweet roasted corn star in this vibrant warm-weather salad
An Easy Focaccia Recipe Studded with Tomato Confit
This dough takes a little time – three days of fridge rest – but is otherwise super quick, not to mention easy and delicious
Vegan Risotto with Guajillo Chile Broth Is a Sophisticated Twist on a Classic
Andy Zambrano gives a traditional, creamy vegan risotto a smoky guajillo chile update
Vegan Kewpie Mayo Is the Secret to This Crispy Enoki Sando
Yes, making your own vegan Kewpie mayo involves MSG. No, that shouldn't scare you.
How I Make the Absolute Best Vegan Nachos
There are no wrong decisions when it comes to making nachos
Austin-Style Vegan Breakfast Tacos Worth Rolling Out of Bed For
Start with a tofu scramble and try a world of mix-and-match customizations to create your best Austin-inspired breakfast taco
A Savory Vegan Galette Transforms Random Ingredients You Already Have in Your Kitchen Into Something Special
Skip the trip to the store and use what you've already got on hand to make this lovely meal
Andy Zambrano’s Vegan Mac and Cheese with Soy Chorizo
Thanksgiving recipes from our favorite plant-based chefs
This Oyster Mushroom and Kabocha Squash Pasta Is a Perfect Swirl of Fall Flavors
This creamy vegan pasta recipe is ready for sweater season
These Vegan Chilaquiles Are My All-Time Favorite Breakfast
My vegan chilaquiles recipe is a red salsa macha chilaquil topped with cilantro, shallots, and tofu cotija. It's everything I want to start the day.
How to Build a Gorgeous, Delicious, Vegan ‘Charcuterie’ Board
Upgrade your next gathering with a 'Gram-worth grazing tray
Chickpea Salad is the Champion of Easy, Peasy, Anytime Eating
Keeping a batch of this roasted poblano-studded chickpea salad in the fridge opens the door to multiple quick, easy, affordable meals
This Jicama Tostada with Avocado, Guajillo, and Hibiscus Is Fruity, Tangy, and Just a Bit Spicy
I wanted this tostada to be light, fresh, and have lots of texture