A massaged vegan kale caesar salad with the creamiest, savoriest cashew dressing and crunchy homemade croutons.| The New Baguette
Wanna know how to cook dried beans on the stove? Read on for all my tips and one major secret to perfectly creamy beans, every time.| The New Baguette
This vegan lemony pasta with leeks and peas is a light and easy one-pan meal. Comes together in just 30 minutes.| The New Baguette
Shiitake bacon is a homemade plant-based bacon alternative. Get my super simple 3-ingredient recipe! Sprinkle on avo toast, pasta, soups, etc.| The New Baguette
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
Caramelized onion crostini with creamy cashew ricotta cheese. The perfect vegan holiday appetizer that everyone will adore!| The New Baguette
Bought miso paste for one dish and don’t know what to do with the rest? Click for a dozen-plus vegan recipes with miso: pastas, noodles, etc.| The New Baguette
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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 savory puff pastry tart has a beautiful asparagus-leek topping, plus a vegan walnut "cheese" spread.| 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
Vegan mushroom bourguignon is a modern take on the beefy French bistro classic. Read on for all my recipe tips and serving suggestions.| The New Baguette
This vegan pot pie with cauliflower and store-bought puff pastry is creamy and indulgent. Ideal for holidays and chilly winter nights.| 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