This vegan "poke" bowl has sushi rice, sautéed zucchini instead of fish, cucumber-kimchi salad, and spicy mayo. Ready in 45 minutes.| 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
Thai-inspired vegan zucchini curry with tofu and coconut milk. It’s a high-protein one-pot meal that calls for just a few pantry staples.| The New Baguette
A Mediterranean-inspired pan-fried zucchini dish perfect for beginners. Ready in 15 minutes, using just 5 ingredients.| The New Baguette
This Thai-inspired vegan tempeh curry consists of crumbled tempeh, potatoes, peppers, and onions in a coconut-peanut broth.| The New Baguette