Vegan Shakshuka with Tofu and Eggplant - The New Baguette
This vegan shakshuka uses eggplant and tofu instead of poached eggs. All you need is 10 ingredients and 1 pan for this brunch favorite.| The New Baguette
This vegan shakshuka uses eggplant and tofu instead of poached eggs. All you need is 10 ingredients and 1 pan for this brunch favorite.| The New Baguette
A collection of delicious ways to make the most of this "meaty" vegetable, including shakshuka, air fried eggplant, eggplant sandwiches, and more.| The New Baguette
This Indian-inspired eggplant curry with chickpeas is fully plant-based and comes together in just one pan. My love for eggplant should come as no surprise to those of you who’ve been here awhile. Every August, when it’s in season, my eggplant advocacy kicks into gear. And I’m happy to report that my takes from summers| 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
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
This vegan eggplant stir-fry has crunchy white onions, lots of garlic and basil, and a savory, glossy sauce.| The New Baguette
