Greek Tomato Baked Beans (Easy Gigantes Plaki) - The New Baguette
These Greek baked beans in tomato sauce are a weeknight-friendly version of traditional gigantes plaki.| The New Baguette
These Greek baked beans in tomato sauce are a weeknight-friendly version of traditional gigantes plaki.| The New Baguette
These easy-to-make trumpet mushrooms are coated in a garlicky soy-maple glaze. Serve as a vegan main, side, or appetizer.| The New Baguette
Not sure how to use dried porcini mushrooms? Make this luscious, earthy porcini pasta. (Vegan! No cream, butter, or cheese.)| The New Baguette
This vegan lemon zucchini pasta with capers and chickpeas is an Italian-inspired summer dinner you can make in 30 minutes.| The New Baguette
This vegan tofu schnitzel with panko breadcrumbs is baked to crispy perfection. The mushroom gravy helps the dish imitate Jägerschnitzel.| The New Baguette
This vegan white lasagna features layers of sautéed mushrooms and spinach, as well as a creamy cashew béchamel sauce.| The New Baguette
Peppery cabbage pasta - inspired by Polish haluski - is proof that peasant food is often the best food. (Vegan)| 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
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| 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
