This Indian-inspired eggplant curry with chickpeas is fully plant-based and comes together in just one pan. My love for eggplant should come as no surprise to those of you who’ve been here awhile. Every August, when it’s in season, my eggplant advocacy kicks into gear. And I’m happy to report that my takes from summers| The New Baguette
This vegan 5-ingredient edamame dip is inspired by Eastern European flavors. It's lemony, garlicky, and can be prepped in advance.| The New Baguette
These avocado and white bean toasts are ready in about 20 minutes, and work for breakfast, lunch, or dinner. (Vegan)| The New Baguette
This vegan lemon zucchini pasta with capers and chickpeas is an Italian-inspired summer dinner you can make in 30 minutes.| The New Baguette
This easy vegetarian poke bowl is packed with veggies and features an ultra-delicious soy-ginger dressing.| The New Baguette
This roasted butternut squash and red onions recipe is packed with flavor and is a perfect weeknight sheet pan main dish or simplified for a side dish.| The Wimpy Vegetarian
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
This one-pot dish is a twist on the traditional Jamaican Rice and Red Peas. It's made with kidney beans instead of Sea Island Red Peas, basmati rice, allspice, coconut milk and Serrano pepper..| The Wimpy Vegetarian
This fluffy, garlicky celeriac purée is an unexpected alternative to mashed potatoes. Perfect for holidays and dinner parties.| The New Baguette
This dairy-free pasta with beans and greens is a veggie-packed weeknight meal made of pantry staples| 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 hearty summer farro soup is made with cannellini beans and fresh summer vegetables such as yellow wax beans, zucchini, corn, and Anaheim chiles.| The Wimpy Vegetarian
This tahini slaw with crispy chickpeas is a Middle Eastern-inspired take on no-mayo vegan coleslaw.| The New Baguette
These vegan plantain tacos with refried beans are an easy, good-for-you weeknight meal.| 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
These vegan gluten-free lentil patties are simple to make and super versatile. Made with green lentils, brown rice, and mushrooms.| 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
These colorful quinoa bowls with roasted cauliflower and chickpeas have the most delicious curried tahini dressing.| 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
This hearty vegan cassoulet with roasted mushrooms, carrots, and fennel is a festive way to feed a crowd.| The New Baguette
Need a crowd-pleasing dip that's ready in under 10 minutes? This vegan white bean dip is herby, lemony, and super simple to make.| The New Baguette