Vegan Sushi Rolls with Crispy Tofu - The New Baguette
These vegan crispy tofu sushi rolls have raw carrots and cucumbers, quick-pickled onions, and spicy mayo. No special equipment needed!| The New Baguette
These vegan crispy tofu sushi rolls have raw carrots and cucumbers, quick-pickled onions, and spicy mayo. No special equipment needed!| The New Baguette
The one where I fall in love with a French waitress and make this pie to remember her by.| 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 vegan shakshuka uses eggplant and tofu instead of poached eggs. All you need is 10 ingredients and 1 pan for this brunch favorite.| The New Baguette
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
These vegan [no egg] air fryer zucchini fries are ultra crunchy and savory. Made with basic pantry staples - gluten-free option included.| The New Baguette
This vegan 5-ingredient edamame dip is inspired by Eastern European flavors. It's lemony, garlicky, and can be prepped in advance.| 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
Learn how to make the easiest, fastest 2-ingredient no-cook quick pickled red onions for tacos, sandwiches, bowls, etc.| The New Baguette
Dill pickle soup is a Polish cuisine staple designed to use ingredients from the winter cellar. (Traditional + dairy-free versions included)| The New Baguette
Cool off with creamy cold tahini noodles tossed with crisp cucumbers and scallions. A quick and refreshing vegan meal.| The New Baguette
This no-bake dark chocolate date bark with peanut butter is simple to make and lasts forever in the freezer.| The New Baguette
These avocado and white bean toasts are ready in about 20 minutes, and work for breakfast, lunch, or dinner. (Vegan)| The New Baguette
This stovetop charred broccoli (made in a cast iron skillet) with a roasted red pepper relish is an easy and impressive side dish.| The New Baguette
This creamy spinach pesto pasta comes together in the time it takes to boil a box of pasta. It's packed with superfoods and vegan protein.| The New Baguette
Easy miso pasta is a comfort food you didn't know you needed. Every strand of the silky spaghetti is coated in garlicky, savory goodness.| The New Baguette
These homemade vegan refried beans are perfect for tacos, tostadas, burritos, and as a side dish. (No blender or food processor needed!)| The New Baguette
This smoky vegan tempeh chili is loaded with black beans and chickpeas, and has one secret ingredient. (Psst... it's dark chocolate!)| The New Baguette
A garlicky white bean purée with a creamy, whipped texture. Works as a delicious (and vegan!) alternative to mashed potatoes.| The New Baguette
This creamy polenta with mushroom ragu is fancy enough for guests, yet doable on a weeknight. [plant-based and gluten-free]| The New Baguette
This vegan, high-protein edamame quinoa salad is easy to make and a great way to use up whatever crunchy veg you have on hand.| 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
Muhammara is an easy crowd-pleaser to have on-hand for parties and picnics. (Plus, a trick for making it without pomegranate molasses.)| The New Baguette
These vegan farro bowls with garlicky white beans, roasted veg, and tahini dressing are perfect for meal prep.| 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
Vinegret - beet salad with potatoes, carrots, and pickles - is a Soviet cuisine staple, particularly popular during the winter holidays.| 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
A vegan nacho cheese sauce made with a base of sweet potato, onion, and cashews. It’s creamy, savory, and make ahead-able.| The New Baguette
This Mexican-inspired vegan black bean dip is creamy, tangy, and bursting with herby freshness. Takes just 5 minutes - zero cooking required.| The New Baguette
This vegan lemony pasta with leeks and peas is a light and easy one-pan meal. Comes together in just 30 minutes.| The New Baguette
This vegan arugula avocado salad with soy sauce-scallion dressing is super simple to make and requires zero cooking.| The New Baguette
These shredded tofu tacos with purple cabbage slaw and homemade guacamole are an easy 35-minute dinner perfect for weeknights.| 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
Shiitake bacon is a homemade plant-based bacon alternative. Get my super simple 3-ingredient recipe! Sprinkle on avo toast, pasta, soups, etc.| The New Baguette
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
This super easy, creamy broccoli white bean soup is ready in just 35 minutes. It's dairy-free, nut-free, and completely vegan.| The New Baguette
If you're a fan of chocolate pudding and peanut butter cups, you're gonna love this vegan 6-ingredient chocolate peanut butter chia pudding.| The New Baguette
This vegan kale beet salad is an easy, healthy side dish for the cooler months. (Option to boil or roast the beets.)| The New Baguette
Classic Ukrainian beet borscht is packed with hearty winter vegetables in a bright red, sweet-sour broth. (Vegan + gluten-free)| The New Baguette
Wanna upgrade basic boiled edamame pods? This garlic edamame is coated in an irresistible spice mix with ginger, sesame, and chili.| The New Baguette
Eggplant caviar (aka ikra) is the Soviet summer staple you didn’t know you needed. Think of it as Eastern European salsa or bruschetta.| The New Baguette
This vegan roasted eggplant sandwich with romesco sauce is meal prep-able, and perfect for lunches and picnics.| The New Baguette
This easy Japanese-inspired air fryer miso eggplant is so delicious, it'll convert even the biggest eggplant skeptics in your life.| The New Baguette
This vegan tofu bok choy stir-fry is an easy, high-protein weeknight meal - ready in just 30 minutes. Serve with rice, quinoa, or noodles.| 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
Shake up your weekend breakfast routine with vegan cornmeal pancakes - they're easy to make and ready in under 30 minutes.| The New Baguette
Cold udon noodle salad with sesame peanut sauce is a perfect summer meal. It requires minimal cooking and you can use whatever veg you have.| The New Baguette
Looking for a weeknight-friendly one-pan tofu dish? This peanut tofu stir-fry is saucy, savory, and packed with vegan protein.| The New Baguette
This brown rice congee (i.e. Asian porridge) is served with shiitakes, edamame, and spinach. Healthy, nourishing, and super satisfying.| The New Baguette
This vegan, Vietnamese-inspired cold rice noodle bowl with tofu features crunchy raw veg, roasted peanuts, and a sweet-tangy dressing.| The New Baguette
This crumbled tempeh is a deliciously “meaty” vegan topper for any grain bowl or salad. Quick and easy, perfect for meal prep.| The New Baguette
This fluffy, garlicky celeriac purée is an unexpected alternative to mashed potatoes. Perfect for holidays and dinner parties.| The New Baguette
This healthier vegan banana bread is made with whole wheat flour, coconut oil, and flaxseed meal, and has a minimal amount of sugar.| The New Baguette
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| The New Baguette
This pan-seared tomato tofu with white wine and capers has Italian riviera vibes. Ready in under 40 minutes.| The New Baguette
This French-style herbed potato salad without mayo features dill, capers, and garlic. (Vegan + gluten-free)| The New Baguette
Need to use up a bounty of cukes? This easy, Korean-inspired kimchi cucumber salad takes less than 10 minutes to make.| The New Baguette
Wondering how to make creamy tomato pasta without cream or other dairy? The secret to this luscious vegan sauce is cashews.| The New Baguette
This dairy-free pasta with beans and greens is a veggie-packed weeknight meal made of pantry staples| The New Baguette
This vegan carrot lentil soup features protein-rich red lentils, creamy coconut milk, ginger, and yellow curry powder.| The New Baguette
Sticky takeout-style pan-fried sesame tofu with garlic and ginger glaze. This vegan one-pan wonder is sure to become a staple.| 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
Looking for the best vegan creamed corn? This dairy-free classic with coconut milk is flavored with garlic, smoked paprika, and miso.| The New Baguette
Palak tofu is a vegan take on palak paneer (tangy cubes of baked tofu in spinach curry sauce). Made with frozen spinach and coconut milk.| The New Baguette
These creamy [vegan] peanut miso noodles with shiitake mushrooms are enveloped in a rich coconut milk sauce. (Adapted from Deliciously Ella)| 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 Asian-inspired sesame ginger dressing is perfect for crunchy salads, chilled noodles, and healthy grain bowls.| 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
These homemade falafel patties (baked in the oven) are great in pita sandwiches with tahini, on salads, and as part of a mezze platter.| 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 plantain tacos with refried beans are an easy, good-for-you weeknight meal.| The New Baguette
A Mediterranean-inspired pan-fried zucchini dish perfect for beginners. Ready in 15 minutes, using just 5 ingredients.| The New Baguette
Panzanella toscana is a classic Italian bread salad with tomatoes. A summer stunner that gives day-old bread a new life.| The New Baguette
This rich and fragrant massaman vegetable curry features a creamy coconut-peanut broth, crunchy vegetables, and tender potatoes.| The New Baguette
This Mexican-inspired, vegan charred corn salad features tomatoes, avocado, and a ton of cilantro. (No grill needed!)| The New Baguette
Kompot is a classic Eastern European homemade beverage. Read on to learn how to make the easy summer drink.| The New Baguette
This savory puff pastry tart has a beautiful asparagus-leek topping, plus a vegan walnut "cheese" spread.| The New Baguette
Golubtsi (stuffed cabbage) are a staple of Ukrainian cuisine. These satisfying vegetarian cabbage rolls feature mushrooms and white beans.| The New Baguette
These colorful quinoa bowls with roasted cauliflower and chickpeas have the most delicious curried tahini dressing.| The New Baguette
Vegan mushroom bourguignon is a modern take on the beefy French bistro classic. Read on for all my recipe tips and serving suggestions.| The New Baguette
Air fryer sweet potato wedges are a healthy and delicious side dish for almost anything. Swap out the spices to make them your own.| 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
These vegan tater tot nachos ("totchos") are packed with Mexican flavors and crunchy, creamy textures. Perfect for parties and brunches.| The New Baguette
These are the fudgiest, most decadent, sugar-free vegan date brownies - made with Medjool dates, peanut butter, and cocoa powder.| The New Baguette
These savory hand pies with vegetarian mushroom filling and puff pastry are my plant-based take on the classic beefy version.| The New Baguette
Looking for a super quick and easy chickpea spinach curry? This Indian-inspired dish is tangy, creamy, and comforting. (Vegan + gluten-free)| The New Baguette
Picked up a bag of buckwheat but have no idea what to do with it? Make my Ukrainian-inspired buckwheat kasha with creamy 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
A Thai-inspired peanut salad dressing for greens, grain bowls, noodles, etc. Made with pantry staples and ready in just 5 minutes.| The New Baguette
This hearty vegan cassoulet with roasted mushrooms, carrots, and fennel is a festive way to feed a crowd.| 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
This vegan pot pie with cauliflower and store-bought puff pastry is creamy and indulgent. Ideal for holidays and chilly winter nights.| The New Baguette
This lacinato kale salad features juicy orange segments, creamy avocado, toasted pumpkin seeds, and a classic homemade vinaigrette.| The New Baguette
This hearty vegan lasagna has layers of roasted vegetables and creamy cashew ricotta. Made with store-bought marinara and no-boil noodles.| 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
New to cabbage? This miso roasted cabbage is perfect for beginners. It’s easy and a delicious side dish for almost anything.| The New Baguette
This creamy cilantro sauce can be used for tacos, sandwiches, grain bowls, salads, etc. Made with cashews, without dairy or mayo.| The New Baguette
