Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills.| The New Baguette
This vegan kale beet salad is an easy, healthy side dish for the cooler months. (Option to boil or roast the beets.)| The New Baguette
This easy vegan red lentil dal with spinach is packed with fiber and protein, and anti-inflammatory spices. Ready in under an hour.| The New Baguette
Find dozens of ideas for how to incorporate legumes into your cooking. Read on for recipes with beans, chickpeas, and lentils.| The New Baguette
This lemony sautéed cauliflower with capers is the perfect side dish for practically any meal. Make in one pan + ready in under 30 minutes.| The New Baguette
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Mujadara is a classic Middle Eastern one-pot dish of cumin-scented brown rice and lentils with caramelized onions and garlicky yogurt.| The New Baguette
Learn more about Alexandra Shytsman, the founder of plant-based blog The New Baguette, as well as how TNB came to be.| The New Baguette
Having people over for dinner? Head here for my tried-and-true vegan dinner party recipes, including apps, mains, and sides.| The New Baguette
Air fryer sweet potato wedges are a healthy and delicious side dish for almost anything. Swap out the spices to make them your own.| The New Baguette
These creamy dairy-free mashed potatoes are made with vegan butter and oat milk, and are flavored with roasted garlic.| The New Baguette