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 vegan white lasagna features layers of sautéed mushrooms and spinach, as well as a creamy cashew béchamel sauce.| 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 pan-seared tomato tofu with white wine and capers has Italian riviera vibes. Ready in under 40 minutes.| The New Baguette
Wondering how to make creamy tomato pasta without cream or other dairy? The secret to this luscious vegan sauce is cashews.| The New Baguette
This dairy-free pasta with beans and greens is a veggie-packed weeknight meal made of pantry staples| The New Baguette
A Mediterranean-inspired pan-fried zucchini dish perfect for beginners. Ready in 15 minutes, using just 5 ingredients.| The New Baguette
This savory puff pastry tart has a beautiful asparagus-leek topping, plus a vegan walnut "cheese" spread.| The New Baguette
These creamy vegan sun-dried tomato gnocchi with shiitake “bacon” look and taste restaurant-fancy, but are made with simple pantry staples.| The New Baguette
This lacinato kale salad features juicy orange segments, creamy avocado, toasted pumpkin seeds, and a classic homemade vinaigrette.| The New Baguette