King oyster mushroom scallops are a great way to impress vegan guests. The white wine-caper sauce really mimics the vibe of seafood.| 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
This "cake salé" is a French-inspired savory quick bread with sun-dried tomatoes and herbs. Ideal as a cocktail hour/pre-dinner snack.| The New Baguette
This fluffy, garlicky celeriac purée is an unexpected alternative to mashed potatoes. Perfect for holidays and dinner parties.| 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
Having people over for dinner? Head here for my tried-and-true vegan dinner party recipes, including apps, mains, and sides.| 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