This vegan pearl couscous salad is simple to make, light, and packed with summer flavors. Perfect for cookouts and easy lunches.| The New Baguette
This Ottolenghi-inspired roasted eggplant with tahini features crunchy spiced almonds and lots of parsley. Great served warm or at room temp.| The New Baguette
This pared down take on chana masala (Indian chickpea stew) requires minimal effort and is perfect for vegan meal prep.| 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
This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on no-mayo vegan coleslaw.| The New Baguette
These vegan gluten-free lentil patties are simple to make and super versatile. Made with green lentils, brown rice, and mushrooms.| The New Baguette
Indian-style turmeric rice blows regular rice out of the water, yet only requires a few extra (and easy!) steps.| The New Baguette
This dairy-free tzatziki (Greek cucumber sauce) forgoes vegan yogurt substitutes in favor of tahini. Only 5 ingredients needed.| The New Baguette