This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| The New Baguette
This dairy-free pasta with beans and greens is a veggie-packed weeknight meal made of pantry staples| The New Baguette
The secret to the perfect sautéed asparagus? Using a cast iron skillet. This charred asparagus with capers will be your new fave side dish.| The New Baguette
This vegan raw broccoli salad is as easy to make as throwing a bunch of stuff in a bowl - literally. Featuring olives, almonds, and red onion.| The New Baguette
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A Mediterranean-inspired pan-fried zucchini dish perfect for beginners. Ready in 15 minutes, using just 5 ingredients.| The New Baguette
These creamy vegan sun-dried tomato gnocchi with shiitake “bacon” look and taste restaurant-fancy, but are made with simple pantry staples.| The New Baguette
This hearty vegan lasagna has layers of roasted vegetables and creamy cashew ricotta. Made with store-bought marinara and no-boil noodles.| The New Baguette
This creamy cilantro sauce can be used for tacos, sandwiches, grain bowls, salads, etc. Made with cashews, without dairy or mayo.| The New Baguette