Cool off with creamy cold tahini noodles tossed with crisp cucumbers and scallions. A quick and refreshing vegan meal.| The New Baguette
This is the original garlic scape pesto from my Crisper Whisperer column on Serious Eats back in the late 2000s. It's an all-time great.| Umami Girl
Easy miso pasta is a comfort food you didn't know you needed. Every strand of the silky spaghetti is coated in garlicky, savory goodness.| 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 vegan white lasagna features layers of sautéed mushrooms and spinach, as well as a creamy cashew béchamel sauce.| The New Baguette
Feeling under the weather and need a chicken-less noodle soup? This tofu udon soup with kale and kimchi has the cozy vibes you crave.| 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
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 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 hearty vegan lasagna has layers of roasted vegetables and creamy cashew ricotta. Made with store-bought marinara and no-boil noodles.| The New Baguette