Leek Salad with Apples and Carrots - The New Baguette
Creamy Ukrainian/Polish raw leek salad with apples and carrots is a crunchy and refreshing side dish. Think of it as cabbage-less coleslaw.| The New Baguette
Creamy Ukrainian/Polish raw leek salad with apples and carrots is a crunchy and refreshing side dish. Think of it as cabbage-less coleslaw.| The New Baguette
A Thai-inspired lemongrass curry - packed with a rainbow of vegetables and crispy tofu cubes. Made in one pan, super customizable.| The New Baguette
The one where I fall in love with a French waitress and make this pie to remember her by.| The New Baguette
Dill pickle soup is a Polish cuisine staple designed to use ingredients from the winter cellar. (Traditional + dairy-free versions included)| The New Baguette
Leave that boxed stuffing mix on the shelf! This vegetarian mushroom-leek stuffing is herby, savory, and easy to make.| 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
This smoky vegan tempeh chili is loaded with black beans and chickpeas, and has one secret ingredient. (Psst... it's dark chocolate!)| The New Baguette
A garlicky white bean purée with a creamy, whipped texture. Works as a delicious (and vegan!) alternative to mashed potatoes.| The New Baguette
This make ahead-able vegan mushroom gravy is made with cremini mushrooms, soy sauce, and vegetable broth. Perfect for Thanksgiving and beyond.| The New Baguette
This vegan lemony pasta with leeks and peas is a light and easy one-pan meal. Comes together in just 30 minutes.| The New Baguette
Looking for the best brunch potatoes? French “melting potatoes” are what you need. 4 ingredients, crisp on the outside, fluffy on the inside.| The New Baguette
Knowing how to saute vegetables is a basic skill all home cooks can benefit from. This guide will tell you everything you need to know.| The New Baguette
This super easy, creamy broccoli white bean soup is ready in just 35 minutes. It's dairy-free, nut-free, and completely vegan.| The New Baguette
Making vegetable stock from scraps is a great way to reduce food waste, save money, and keep excess cartons out of landfills.| The New Baguette
This marinated warm lentil salad has sweet balsamic shallots, parsley, and lemon-garlic dressing. Vegan, with Italian vibes.| The New Baguette
This pan-seared tomato tofu with white wine and capers has Italian riviera vibes. Ready in under 40 minutes.| The New Baguette
This easy vegan red lentil dal with spinach is packed with fiber and protein, and anti-inflammatory spices. Ready in under an hour.| The New Baguette
This vegan carrot lentil soup features protein-rich red lentils, creamy coconut milk, ginger, and yellow curry powder.| The New Baguette
This weeknight-friendly vegan tomato baked orzo is packed with Greek flavors like chickpeas and olives. Ready to eat in just 40 minutes.| The New Baguette
Golubtsi (stuffed cabbage) are a staple of Ukrainian cuisine. These satisfying vegetarian cabbage rolls feature mushrooms and white beans.| The New Baguette
This creamy cauliflower potato leek soup has only 5 healthy ingredients (no cream), is easy to make, and uses leeks in their entirety.| The New Baguette
Vegan mushroom bourguignon is a modern take on the beefy French bistro classic. Read on for all my recipe tips and serving suggestions.| 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
This hearty vegan cassoulet with roasted mushrooms, carrots, and fennel is a festive way to feed a crowd.| The New Baguette
This vegan pot pie with cauliflower and store-bought puff pastry is creamy and indulgent. Ideal for holidays and chilly winter nights.| The New Baguette
