Upgrade your next gathering with a 'Gram-worth grazing tray
Chef Andy Zambrano tried an array of vegan cheeses to find some favorites and explains how to use each to get the best results
There's been an explosion of vegan egg replacements on the market. We had a chef test them out and pick which product is best for some essential recipes.
Your new favorite way to do portobellos has arrived
Crunchy snap peas and radishes and sweet roasted corn star in this vibrant warm-weather salad
This dough takes a little time – three days of fridge rest – but is otherwise super quick, not to mention easy and delicious
Andy Zambrano gives a traditional, creamy vegan risotto a smoky guajillo chile update
Yes, making your own vegan Kewpie mayo involves MSG. No, that shouldn't scare you.
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
Thanksgiving recipes from our favorite plant-based chefs
This creamy vegan pasta recipe is ready for sweater season
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.
Keeping a batch of this roasted poblano-studded chickpea salad in the fridge opens the door to multiple quick, easy, affordable meals
I wanted this tostada to be light, fresh, and have lots of texture