These vegan crispy tofu sushi rolls have raw carrots and cucumbers, quick-pickled onions, and spicy mayo. No special equipment needed!| 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 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 tofu schnitzel with panko breadcrumbs is baked to crispy perfection. The mushroom gravy helps the dish imitate Jägerschnitzel.| 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
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
Creamy vegan tteokbokki (Korean rice cakes) in curried coconut milk sauce are an easy one-pot comfort food you didn’t know you needed.| 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
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 rich and fragrant massaman vegetable curry features a creamy coconut-peanut broth, crunchy vegetables, and tender potatoes.| The New Baguette