Tempeh tacos (with crumbled tempeh "meat") are a quick and easy way to start experimenting with this vegan protein.| 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
Peppery cabbage pasta - inspired by Polish haluski - is proof that peasant food is often the best food. (Vegan)| 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
This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on no-mayo vegan coleslaw.| The New Baguette
This lacinato kale salad features juicy orange segments, creamy avocado, toasted pumpkin seeds, and a classic homemade vinaigrette.| The New Baguette