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
These avocado and white bean toasts are ready in about 20 minutes, and work for breakfast, lunch, or dinner. (Vegan)| 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
These vegan farro bowls with garlicky white beans, roasted veg, and tahini dressing are perfect for meal prep.| The New Baguette
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| 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
This hearty vegan cassoulet with roasted mushrooms, carrots, and fennel is a festive way to feed a crowd.| The New Baguette