Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic.
This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets.
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.
Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.
Penne is a good pasta choice with pesto because the sauce gets into the grooves on the medium-size tubes.
Building the lasagna in muffin tins makes it easier to assemble, cuts down on cooking time, and creates a neater presentation for guests.
Combine squash, adobo sauce, black beans, and a touch of maple and lime, and pow—you’ve got a satisfying vegetarian supper.
This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu.
Cashews are a classic in stir-fries. Here, they’re sprinkled over a medley of mushrooms and green beans.