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 vegan carrot lentil soup features protein-rich red lentils, creamy coconut milk, ginger, and yellow curry powder.| 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 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
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
Indian-style turmeric rice blows regular rice out of the water, yet only requires a few extra (and easy!) steps.| The New Baguette