Chef John's Meatless Meatballs
Cozy, creamy, and delicious, this Vegan Chicken and Dumplings is the perfect easy to make comfort food. Ready in just 30 minutes!
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These are like a cauliflower version of potato tater tots! Processing the cooked cauliflower really creates this really smooth and almost creamy consistency, that were rolled into small balls before being fried until golden! These can be baked as well.These are a delicious vegan finger food, perfect for snacking!
Harissa tofu with herby couscous is a delicious and easy to prepare main that's filling, nutritious and has bags of flavour. Vegan and gluten-free.
A perfect option for your meatless meals, this super filling, delicious and nutritious vegetarian moussaka is guaranteed to please even those who think they're not big fans of eggplant!
This potato curry (aloo curry) is a creamy, warm, and comforting dish inspired by southwestern Indian cuisine, where vegetables are simmered in a rich and aromatic coconut-based sauce.Our recipe is easy to make in one pot and excellent for a weeknight dinner or meal prep. Leftovers keep well for days and become even more flavorful the day after.
Rich and creamy vegan curried butter beans recipe. Perfect for a week night meal or meal prepping for lunch. Easy and cheap ingredients to get a rich and delicious and flavourful meal.
This easy air fryer falafel recipe will give you perfectly crispy and fluffy falafel with much less oil and no deep frying in 15 minutes. Vegan and gluten-free!
These vegan crispy bottom veggie buns make a beautiful crunchy snack, full of veggies and packed with umami flavor. Get the full recipe here.
Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won't miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!
These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.
Why Did I Veganize This Dish? I came up with this Spicy & Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. And you know what? It's the most popular post on the blog. So let's get cooking!
Ginger Soy Glazed Cod is a flavorful and healthy dish that features tender cod fillets glazed with a savory mix of soy sauce, honey, rice vinegar, fresh ginger, and garlic. Baked to perfection, the cod absorbs the rich glaze, resulting in a deliciously moist and aromatic meal. Garnished with green onions, sesame seeds, and fresh cilantro, and served with lime wedges, this dish offers a delightful combination of sweet, savory, and tangy flavors that are perfect for a quick and elegant dinner.
Vegan char siu bao is a meatless take on the famous Chinese sticky pork buns. They are fluffy with a sticky sweet-savoury centre and not difficult to make either.
Maple Hoisin Tofu -an easy yet really tasty and satisfying tofu recipe! Slices of extra firm tofu cooked down in a sweet & savoury maple-hoisin sauce with a bit of spice from the sriracha! Perfect enjoyed over a bowl of rice or noodles.
This air fryer eggplant recipe is one of the best eggplant recipes I have ever made. It only requires 6 ingredients. This is a completely plant-based meal for all my vegan/vegetarian friends. Have it with a nice bowl of steamed white rice, and you have a delicious meal ready in 20 minutes.
These peanut gochujang noodles are the perfect weeknight meal ready in just 20 minutes! Rich and creamy, with the perfect amount of spice, they’re sure to be a staple whenever you need something quick and delicious – which, let’s be honest, is pretty much ALWAYS!
Easy Indian Butter Chickpeas
Friday lunches in traditional Jewish households are light, easy to fix, and often meatless, to leave room for the substantial Shabbat meals that lie ahead. So in Jewish Iraqi homes, you’ll often find these fragrant, golden-green latkes made with loads of fresh herbs, because they come together with minimal effort. Unlike the more familiar and labor-intensive Ashkenazi latkes, made with raw grated potato, these use mashed, precooked potatoes, resulting in crispy patties with a soft interior. The first aruk I ever ate were cooked by Berta, the Iraqi mother of one of my army friends. I went to her house for lunch and was blown away by how delicious her aruk were. I bake my potatoes, rather than boil them, because I like the richer, more potatoey flavor. The drier texture makes the latkes fluffier too. Recipe makes about 24 patties. Watch Einat prepare these latkes with Naomi on Sunny-Side Up!
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
