10 Must-Try Vegan Tempeh Recipes - The New Baguette
Wanna incorporate more tempeh into your cooking? Read on for helpful tips and 9 of my go-to vegan tempeh recipes.| The New Baguette
The New Baguette is a plant-based recipe blog with hundreds of vegan and vegetarian recipes from writer and photographer Alexandra Shytsman.| The New Baguette
Wanna incorporate more tempeh into your cooking? Read on for helpful tips and 9 of my go-to vegan tempeh recipes.| The New Baguette
These vegan crispy tofu sushi rolls have raw carrots and cucumbers, quick-pickled onions, and spicy mayo. No special equipment needed!| 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
These rich and creamy tomato beans are made entirely with vegan pantry staples and all in one pan. File under "weeknight comfort food".| The New Baguette
A collection of 20+ mind-blowing ways to turn mushrooms into vegan carnitas, scallops, shepherd's pie, and more.| The New Baguette
This vegan shakshuka uses eggplant and tofu instead of poached eggs. All you need is 10 ingredients and 1 pan for this brunch favorite.| The New Baguette
Not sure how to use up a can of coconut milk? Check out all my favorite vegan recipes with coconut milk, like curries, noodles + more.| The New Baguette
Vegan sushi bowls are an easy way to eat all your favorite sushi components, without the extra fuss of rolling.| The New Baguette
This vegan "poke" bowl has sushi rice, sautéed zucchini instead of fish, cucumber-kimchi salad, and spicy mayo. Ready in 45 minutes.| The New Baguette
These vegan [no egg] air fryer zucchini fries are ultra crunchy and savory. Made with basic pantry staples - gluten-free option included.| The New Baguette
A collection of delicious ways to make the most of this "meaty" vegetable, including shakshuka, air fried eggplant, eggplant sandwiches, and more.| The New Baguette
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
This white bean salad is a 4-ingredient vegan alternative to tuna salad (without mayo). Pile it on toast, or tuck it in a sandwich or wrap.| The New Baguette
Learn how to make the easiest, fastest 2-ingredient no-cook quick pickled red onions for tacos, sandwiches, bowls, etc.| 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
Cool off with creamy cold tahini noodles tossed with crisp cucumbers and scallions. A quick and refreshing vegan meal.| The New Baguette
Brown rice and other whole grains (like farro, oats, etc.) are an indispensable part of a well-rounded plant-based diet. Read on for delicious recipe ideas.| The New Baguette
Yes, sandwiches without meat and cheese *can* be filling, satisfying, and delicious. Read on to discover all my faves...| The New Baguette
These vegan food processor recipes are the reason I can't live without this magical appliance. Ideas for dips, purees, desserts, and more...| The New Baguette
This no-bake dark chocolate date bark with peanut butter is simple to make and lasts forever in the freezer.| The New Baguette
Find hundreds of healthy, plant-based recipe ideas for breakfast, lunch, dinner, and everything in between.| 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 Tuscan kale salad with roasted delicata squash is perfect for the holidays and other cold weather feasts.| 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 charred Brussels sprouts are coated in a sweet-and-sour balsamic glaze. My favorite way to cook them for Thanksgiving!| The New Baguette
My go-to Thanksgiving salad features arugula, roasted sweet potatoes, crunchy apples, almonds, and a creamy balsamic dressing.| The New Baguette
Hosting a plant-based Thanksgiving? Read on for 25+ festive vegan recipes, from appetizers and sides, to hearty main dishes.| The New Baguette
This vegan pearl couscous salad is simple to make, light, and packed with summer flavors. Perfect for cookouts and easy lunches.| The New Baguette
This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.| The New Baguette
Looking for a creamy salad dressing you can make quickly and with minimal effort? Get some mayonnaise and a mason jar, and get shaking.| The New Baguette
Tempeh tacos (with crumbled tempeh "meat") are a quick and easy way to start experimenting with this vegan protein.| The New Baguette
Black beans and plantains are one of my all-time favorite pairings. Try them in these vegan 30-minute bowls with guacamole.| 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
This stovetop charred broccoli (made in a cast iron skillet) with a roasted red pepper relish is an easy and impressive side dish.| The New Baguette
This vegan strawberry chia seed pudding is made entirely with whole foods and zero refined sweeteners. It's the perfect meal prep breakfast.| The New Baguette
Sugar-free apple butter is a delicious and healthy alternative to store-bought jam. Made on the stove - no slow-cooker needed.| The New Baguette
This creamy spinach pesto pasta comes together in the time it takes to boil a box of pasta. It's packed with superfoods and vegan protein.| The New Baguette
If you’re in the market for a plant-based alternative to pulled pork, you’re gonna love this barbecued tempeh. Scarfing down a saucy, messy barbecue sandwich alongside a cold, fizzy beverage is a hallmark summer activity. This bbq tempeh sandwich with crunchy coleslaw has a personality akin to a pulled pork or brisket sandwich, except it’s| The New Baguette
Learning to cook tofu in the air fryer? This basic technique results in crispy, savory tofu cubes that you can toss onto salads, bowls, and more. If you’ve been around TNB for a while, you already know I’m a late bloomer when it comes to the air fryer. It may have taken me years to| The New Baguette
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
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
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
These savory air fried tempeh strips are perfect for tossing into salads and grain bowls, and tucking into vegan sandwiches.| The New Baguette
This vegan tofu rice bowl with mushrooms, kale, cucumbers, and peanut sauce is the perfect make ahead-able lunch.| The New Baguette
This tomato peach salad with corn is my favorite way to celebrate late summer produce. Delicious, beautiful, and packed with nutrients.| The New Baguette
This healthy stir-fry sauce is a meal-prepper’s dream. Takes just 5 minutes to make - can be used on any protein or vegetable.| The New Baguette
These simple 7-ingredient veggie patties – made with chickpea flour – are a delicious and unexpected way to eat your vegetables. One of my passions in life is figuring out ways to turn vegetables into a complete meal that isn’t a soup, salad, or stir-fry. Not that there’s anything wrong with those formats – it’s| 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
These easy-to-make trumpet mushrooms are coated in a garlicky soy-maple glaze. Serve as a vegan main, side, or appetizer.| The New Baguette
This creamy polenta with mushroom ragu is fancy enough for guests, yet doable on a weeknight. [plant-based and gluten-free]| The New Baguette
This vegan, high-protein edamame quinoa salad is easy to make and a great way to use up whatever crunchy veg you have on hand.| The New Baguette
Not sure how to use dried porcini mushrooms? Make this luscious, earthy porcini pasta. (Vegan! No cream, butter, or cheese.)| The New Baguette
This vegan tempeh banh mi sandwich features quick-pickled carrots and onions, paper-thin cucumbers, and cilantro.| The New Baguette
These vegan sweet potato black bean burgers have a Tex-Mex vibe and are so much tastier than whatever you can buy at the store.| The New Baguette
Looking for an easy way to prepare eggplant? This Mediterranean-style pan-fried eggplant requires minimal work and just 5 simple ingredients. Eggplant seems to intimidate a lot of people. Unlike, say, carrots or tomatoes, it is not a very straightforward vegetable. If you have zero experience cooking eggplant, you may have a hard time understanding how| 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
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
Looking for vegan soup and stew ideas? Check out my cozy plant-based favorites like red lentil dal, tempeh chili, and creamy tomato soup.| The New Baguette
These vegan farro bowls with garlicky white beans, roasted veg, and tahini dressing are perfect for meal prep.| The New Baguette
Looking for delicious ways to cook with tofu? Scroll on for baked tofu, tofu scramble, sesame-garlic tofu, and so much more.| The New Baguette
Wondering how to add flavor to your tempeh? This easy soy-maple tempeh marinade works for pan frying, air frying, and baking.| The New Baguette
This magical vegan banana ice cream only needs one ingredient - frozen bananas! They're the quickest route to a dairy-free frozen treat.| The New Baguette
Looking for cheeseless pesto, a healthy stir-fry sauce, or vegan Thanksgiving gravy? They're all here.| The New Baguette
This vegan tofu schnitzel with panko breadcrumbs is baked to crispy perfection. The mushroom gravy helps the dish imitate Jägerschnitzel.| The New Baguette
The secret to the best dairy-free mushroom risotto? Cooking the rice in miso broth! Read on for all my vegan risotto tips.| 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
A massaged vegan kale caesar salad with the creamiest, savoriest cashew dressing and crunchy homemade croutons.| The New Baguette
Need ideas for a plant-based Thanksgiving or Christmas? I've got you covered. Check out my favorite mains, sides, salads, and more.| The New Baguette
These healthy-ish plantain nachos are loaded with veggies, homemade guacamole and pico de gallo, plus black beans. (Vegan!)| The New Baguette
Vegan Snacks + Appetizers| 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
Vinegret - beet salad with potatoes, carrots, and pickles - is a Soviet cuisine staple, particularly popular during the winter holidays.| The New Baguette
Looking for authentic Ukrainian recipes? Browse favorites like potato varenyky, eggplant ikra, buckwheat kasha, and more!| 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
These easy carrot oatmeal cookies are made with good-for-you ingredients, like oats, nuts, carrots, and maple syrup. (Vegan + gluten-free)| The New Baguette
Peppery cabbage pasta - inspired by Polish haluski - is proof that peasant food is often the best food. (Vegan)| The New Baguette
A vegan nacho cheese sauce made with a base of sweet potato, onion, and cashews. It’s creamy, savory, and make ahead-able.| The New Baguette
This Mexican-inspired vegan black bean dip is creamy, tangy, and bursting with herby freshness. Takes just 5 minutes - zero cooking required.| The New Baguette
Wanna know how to cook dried beans on the stove? Read on for all my tips and one major secret to perfectly creamy beans, every time.| 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
Tempeh bolognese is a classic vegan comfort food. Serve with pasta, zucchini/sweet potato noodles, or roasted spaghetti squash.| The New Baguette
Planning a camping trip and have no idea how to cook in the woods? This guide has everything from equipment to campsite recipe ideas!| The New Baguette
This vegan arugula avocado salad with soy sauce-scallion dressing is super simple to make and requires zero cooking.| The New Baguette
These shredded tofu tacos with purple cabbage slaw and homemade guacamole are an easy 35-minute dinner perfect for weeknights.| The New Baguette
This easy vegetarian poke bowl is packed with veggies and features an ultra-delicious soy-ginger dressing.| The New Baguette
A collection of tried-and-true vegan pasta and noodle dishes, like lasagna, peanut noodles, vodka sauce, pesto pasta, and more.| The New Baguette
Baked tempeh meatballs are the “meatiest”, easiest, most delicious vegan meatballs you’ll ever make. Ready in under 40 minutes.| The New Baguette
Learn how to stock a plant-based pantry with these nutritious whole-food staples.| 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
Bored of your typical salad routine? This colorful collection of vegan summer salads will keep your palate satisfied all season long.| 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
Shiitake bacon is a homemade plant-based bacon alternative. Get my super simple 3-ingredient recipe! Sprinkle on avo toast, pasta, soups, etc.| The New Baguette
King oyster mushroom scallops are a great way to impress vegan guests. The white wine-caper sauce really mimics the vibe of seafood.| The New Baguette
Looking for a vegan carnitas alternative? Try this enoki mushroom carnitas recipe for a surprisingly spot-on, delicious dupe.| 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
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
