Vegan Eggplant Lasagna Stacks - The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| The New Baguette
This Ottolenghi-inspired roasted eggplant with tahini features crunchy spiced almonds and lots of parsley. Great served warm or at room temp.| The New Baguette
This healthy stir-fry sauce is a meal-prepper’s dream. Takes just 5 minutes to make - can be used on any protein or vegetable.| The New Baguette
This Mediterranean-style vegan eggplant (a.k.a. aubergine) is dredged in flour and pan-fried on the stove. Just 5 ingredients!| The New Baguette
Wanna upgrade basic boiled edamame pods? This garlic edamame is coated in an irresistible spice mix with ginger, sesame, and chili.| The New Baguette
This vegan roasted eggplant sandwich with romesco sauce is meal prep-able, and perfect for lunches and picnics.| The New Baguette
This vegan eggplant stir-fry has crunchy white onions, lots of garlic and basil, and a savory, glossy sauce.| The New Baguette
