Cast Iron Charred Broccoli - The New Baguette
This stovetop charred broccoli (made in a cast iron skillet) with a roasted red pepper relish is an easy and impressive side dish.| The New Baguette
This stovetop charred broccoli (made in a cast iron skillet) with a roasted red pepper relish is an easy and impressive side dish.| The New Baguette
The secret to the best dairy-free mushroom risotto? Cooking the rice in miso broth! Read on for all my vegan risotto tips.| The New Baguette
A collection of tried-and-true vegan pasta and noodle dishes, like lasagna, peanut noodles, vodka sauce, pesto pasta, and more.| The New Baguette
Browse 100+ vegan main course recipes. There are soups and stews, pastas and noodles, grain bowls, and plant-based proteins, like beans, tofu, and tempeh.| The New Baguette
A collection of 60+ vegan salads and sides. Find your new favorite summer salad, cozy winter veggie, or holiday side dish.| 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 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
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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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 Mexican-inspired, vegan charred corn salad features tomatoes, avocado, and a ton of cilantro. (No grill needed!)| The New Baguette
This weeknight-friendly vegan tomato baked orzo is packed with Greek flavors like chickpeas and olives. Ready to eat in just 40 minutes.| The New Baguette
