Vegan Eggplant Lasagna Stacks - The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| The New Baguette
Muhammara is an easy crowd-pleaser to have on-hand for parties and picnics. (Plus, a trick for making it without pomegranate molasses.)| The New Baguette
Eggplant caviar (aka ikra) is the Soviet summer staple you didn’t know you needed. Think of it as Eastern European salsa or bruschetta.| The New Baguette
This vegan roasted eggplant sandwich with romesco sauce is meal prep-able, and perfect for lunches and picnics.| 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
These homemade falafel patties (baked in the oven) are great in pita sandwiches with tahini, on salads, and as part of a mezze platter.| 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
