Vegan Spanakopita with Tofu - The New Baguette
This vegan spanakopita pie uses tofu (marinated with lemon juice, miso, and mustard) instead of the traditional feta cheese.| The New Baguette
This vegan spanakopita pie uses tofu (marinated with lemon juice, miso, and mustard) instead of the traditional feta cheese.| The New Baguette
These rich and creamy tomato beans are made entirely with vegan pantry staples and all in one pan. File under "weeknight comfort food".| The New Baguette
This white bean salad is a 4-ingredient vegan alternative to tuna salad (without mayo). Pile it on toast, or tuck it in a sandwich or wrap.| The New Baguette
This vegan pearl couscous salad is simple to make, light, and packed with summer flavors. Perfect for cookouts and easy lunches.| The New Baguette
Looking for the best brunch potatoes? French “melting potatoes” are what you need. 4 ingredients, crisp on the outside, fluffy on the inside.| 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
Need a crowd-pleasing dip that's ready in under 10 minutes? This vegan white bean dip is herby, lemony, and super simple to make.| The New Baguette
