Vegan Eggplant Lasagna Stacks - The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| The New Baguette
These vegan eggplant lasagna stacks are made with cashew "ricotta", store-bought marinara, and a panko topping. (With gluten-free option)| The New Baguette
This Ottolenghi-inspired roasted eggplant with tahini features crunchy spiced almonds and lots of parsley. Great served warm or at room temp.| 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
The meal prep-friendly marinated tofu slices in this sandwich [almost] rival the convenience of store-bought cold cuts.| 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 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 eggplant stir-fry has crunchy white onions, lots of garlic and basil, and a savory, glossy sauce.| The New Baguette
