Sheet Pan Miso Tofu and Brussels Sprouts - Earth to Veg
This flavourful one-pan recipe for Sheet Pan Miso Tofu and Brussels Sprouts is a snap to prepare on busy weeknights or lazy weekends when you’re low on energy.| Earth to Veg
This flavourful one-pan recipe for Sheet Pan Miso Tofu and Brussels Sprouts is a snap to prepare on busy weeknights or lazy weekends when you’re low on energy.| Earth to Veg
Use fresh or dry tofu skin (aka “bean curd sticks”) for this Tofu Skin Stir Fry. All you need is tofu skin, some greens, and a handful of Asian pantry staples.| Earth to Veg
This copycat recipe for Chipotle’s Tofu Sofritas is so easy to make, with the same ingredients that Chipotle uses, and it tastes just like the real thing.| Earth to Veg
The goal of Earth to Veg is to introduce delicious global recipes to vegan home cooks. These days, eating plant-based is easier than ever, so there’s no reason to miss out on an international food experience […]| Earth to Veg
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers. This beloved German side dish features a vinegar dressing and lots of fresh dill.| Earth to Veg
This vegan cream of asparagus soup is light, creamy, and delicately flavoured. It’s a smart way to use up your tough asparagus stalks and ends. Zero waste!| Earth to Veg
This creamy one pot vegan mac and cheese is so simple, it’s basically magic. Four ingredients is all it takes. No cashews, no butter, no milk, and no roux!| Earth to Veg
