This cozy, vegetarian, super umami dish proves that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying.

My friends and family always love these Broccoli Sprout Summer Rolls and I’m sure yours will, too.  They are overflowing with a rainbow of veggies and I pair them with a garlicky Almond Sauce. They highlight one of my favorite (and often underappreciated) ingredients—broccoli sprouts are a powerhouse of nutrients, including vitamin C, vitamin A, and fiber.  They’re also among the best sources of sulforaphane, which is an incredibly powerful compound for activating pathways that suppress inflammation, activate detoxification, and encourage antioxidant activity.  Sulforaphane is found in all cruciferous vegetables but broccoli sprouts contain 100-400 times more! This recipe is a great way to use them, but I also like to throw a handful in my smoothies.  I hope you enjoy! Wishing you health and happiness, Mark Hyman, MD

Greek inspired skewers of oregano, garlic and lemon marinaded tofu. Delicious grilled, baked or fried!

Crispy shallots are so simple to make, and add amazing flavor and crunch to all kinds of dishes from steaks to burgers to stews to salads.

A low calorie, inexpensive and delicious way to serve your cabbage side dish. This side dish is the ultimate cabbage side because its easy to prep and really delivers on that garlic parmesan flavor. We each had two and had leftovers to warm up for the next day! The best aspect of the dish it […]

Vietnamese tofu is a dish of fried (or baked) tofu in an aromatic lemongrass tomato sauce. It's delicious, healthy and ideal for batch meal prep. Vegan and gluten-free too.

The best vegan buffalo wings made out of just 4 whole food plant based ingredients! The main ingredient being chickpeas. These "wings" are made by using rice paper which creates a crispy texture similar to chicken wings. You won't believe how easy these are to make! A must try!

Both gluten-free and vegan-friendly, this gorgeous gravy can be enjoyed by all. The perfect accompaniment to your roast, blitz before serving for a smooth, creamy texture.

A vegan spin on Taiwanese Popcorn Chicken using cauliflower. Crispy and golden-brown on the outside, juicy and tender on the inside.

This easy one-pot Morrocan Vegetable Tagine is a wonderful mix of several different vegetables and chickpeas, all cooked slowly in ras-el-hanut spiced, tomato sauce. Recipes which incorporate more vegetables into your diet are a great way to ensure you are getting a wide range of plant-based goodness into your meals which is low in fat, high in fibre and full of nutrients which are easy to digest. I have used sweet red onions and chopped […]

This healthy lentil curry with coconut milk is addictive, comforting, fresh and needs only one pan. So delicious, a little bit like a Thai curry - one of my favorite vegan dinner recipes. This healthy recipe is also high-fiber, gluten-free, dairy-free and nut-free!

Simple but delicious - tandoori roast carrots on a bed of fluffy butter bean and tomato dip - subtly spiced and wonderful with some fresh bread.

You’ll fall deep into comfort food heaven after tasting this Vegan Moussaka. This Greek layered casserole is delightfully indulgent, featuring layers of roasted potatoes and eggplant, a rich “meat” sauce, and an incredible vegan bechamel, all baked to creamy perfection. A must for special occasions!

There’s not a form of mashed potato that doesn’t speak deeply to me, but this Colcannon with Brown Butter is just on another level. The colcannon itself doesn’t really veer from the traditional Irish dish of mash and kale or cabbage, but instead of having a melted pool of golden butter on top, along with the also traditional scallions (that’s to say, spring onions) I brown the butter first, so that it is deep, caramelly and nutty. But then, brown butter is one of life’s great joys. It’s easy enough to make: all you need to do is heat butter in a (preferably light-coloured, such as stainless steel) pan until it turns the colour of a hazelnut, which for the amount here should take around seven minutes. And yes, there is a lot of butter, and feel free to reduce it if it appals you, but do remember that colcannon is not just a dish that celebrates potatoes but also exults in, not apologises for, the butter. I wish I could use good Irish potatoes, such as Kerr's Pinks or Golden Wonder for this, but I can’t get hold of them where I live. So I use Roosters instead, and wonderful they are, too — and for those of you Stateside, I would recommend Russets. Ideally — and this is not always easy, I know — you need potatoes of around the same size and you boil them unpeeled and whole; this stops them from getting waterlogged. I don’t ever bother to peel the potatoes before mashing them; you’re folding cooked kale in so it’s not going to be a smooth mash anyway. Finally, you brown the butter, mix the spring onions with it, beat some into the mash, and pour the rest over, letting the butter leave scallion-flecked, brown-speckled pools of deep delight on top. This is divine enough with just some rashers of bacon on the side, though frankly I can eat it in a bowl just by itself. But I have to commend to you now alongside your Christmas ham, or to bring bolstering warmth to a plate of cold cuts in those post-Christmas days. For US cup measures, use the toggle at the top of the ingredients list.

Learn the history of vegan Taiwanese cuisine and its signature dishes with this week's Culture Tuesday! Read the full article here.

I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food. I have adapted it to feed as many and as few as you require.

Step-by-step method for making Leek and goats’ cheese tart yourself.

Basically a massive hash brown profoundly crispy edges that goes well with with everything from eggs to brisket.

Homemade dumpling wrappers packed with a tofu and veggie filling! These vegetable dumplings are pan-fried to get that really nice golden brown crust before being cooked with a little water to steam and evenly cook the wrappers.

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Perfect for a spring afternoon don't cha think?

An easy recipe for fluffy steamed vegan bao buns filled with sticky jackfruit. This Asian inspired vegan dish is healthy and tasty. It's an instant crowd-pleaser and the perfect meal to serve your family and friends.

Bless tofu! It’s not always an ingredient that makes a good impression. At first glance, it appears bland, boring and unappetizing. So you could be forgiven for having bypassed tofu so far on your culinary journey. But it’s time to make a stop in Tofuville because we’ve got 20 vegan tofu recipes from some of […]

You don't need to eat meat to enjoy classic takeout food. With this vegan General Tso's cauliflower recipe, you can make a sweet and spicy dish with zero animal products.

This Vegan Thanksgiving Lentil Stromboli is the perfect main entree for your vegan holiday feast! Incredibly easy and full of so much flavor!

The best vegan baked rigatoni bolognese recipe made with an umami packed mushroom-sunflower seed bolognese sauce and rigatoni pasta. Baked and broiledwith stretchy vegan mozarella for the ultimate comfort meal.

Happy Friday! Let's kick off the weekend with a larger than life sandwich! This sandwich incorporates my two new favorite things: aquafaba and air fryer. My two new favorite toys to play with. I present to you: Katsu Banh Mi. Katsu means "cutlet" and this is a tofu cutlet that is battered in panko crumbs and air fried to perfection. This may seem to be a daunting recipe, but it really is more a matter of organization than anything else. In addition, the aioli, the tofu and the pickles can all be done ahead of time, leaving the cooking and assembling for the last minute. First and foremost, you need to infuse some flavor into the tofu and the best way to do that is to cook it with the marinade and then let it marinate overnight or up to a week. This process hearkens back to the Breast of Tofu recipe, created by Bryanna Clark Grogan of Vegan Feast Kitchen. For the pickles, it is just a matter of assembling the brine and pickling the cucumbers until you are ready to serve them. For the aioli, again, just mix and set aside. This is tonkatsu type sauce/aioli that usually accompanies fried cutlet dishes. Finally, it is time to bread and fry the tofu. Batter it using an aquafaba-wash (if you have it) mixed with plenty of ginger and garlic. Then use your air fryer to get them golden and crisp. If you don't have an air fryer, just pan fry them in 1/4-inch oil until golden on both sides, about 2 minutes per side. Once you have all the components ready, it is time to assemble! Top with chiles, herbs, the aioli and the pickles. And then you wind up with this delicious monster of a sandwich! For the banh mi rolls, using refrigerated dough, use the recipe HERE. Katsu Banh Mi Makes about 4 servings Note: You can make the following up to 3 days ahead: Aioli, Pickles and Tofu. Aioli: 1/4 cup vegan mayo, vegan sour cream or soft tofu 2 tablespoons ketchup 2 tablespoons vegan worcestershire sauce 2 teaspoons coarse sugar (or 1 1/2 teaspoons granulated sugar) Pickles: 1/4 cup hot water 1 tablespoon coarse sugar (or 2 1/2 teaspoons granulated sugar) 1/2 teaspoon sea salt 1/4 cup rice vinegar 1 medium cucumber, peeled, seeded and sliced Tofu: 1 (14-ounce) package firm tofu, pressed for 1 hour 2 cups water 3 tablespoons nutritional yeast 1 teaspoon dried parsley 1/2 teaspoon sea salt 1/2 teaspoon dried thyme 1/2 teaspoon dried sage Katsu: 1 cup panko breadcrumbs 6 tablespoons aquafaba or nondairy milk 1/4 cup all-purpose flour or cornstarch 1 teaspoon minced garlic 1 teaspoon finely grated ginger Sandwich: 4 hoagie or banh mi rolls Slices of jalapeno Cilantro or basil 1. Aioli: Combine the mayo, ketchup, worcestershire, and sugar in a small bowl. Mix well and set aside. If using tofu, blend well in a small blender. 2. Pickles: Add the hot water to a small bowl. Stir in the sugar and salt and mix to dissolve. Add the vinegar and cucumbers and stir to mix. Press the cucumbers down into the brine. Set aside for an hour or 3 days. 3. Tofu: Cut the tofu into 1/2-inch slices the long way (so that you have long thin slices of tofu). Heat the water, yeast, parsley, salt, thyme, and sage in a medium pot over medium heat. Bring to boil and add the tofu. Simmer for 10 minutes and set aside for at least an hour or up to 3 days. 4. Katsu: Combine the panko with salt and black pepper, to taste, in a shallow bowl and set aside. Combine the aquafaba, flour, garlic and ginger in a shallow bowl. Mix well. Dredge the tofu in the liquid mixture and then dredge in the panko. Spray with oil and add to the air fryer (or oven, preheated to 375-degrees F). Set the airfryer to 390 degrees and cook for 15 minutes or until golden and crisp. 5. Make the sandwiches by toasting the bread, spreading with the tonkatsu aioli, adding a tofu to cover the roll, adding the cucumbers (drained), jalapenos and herbs. Serve. © 2016 Copyright Zsu Dever. All rights reserved. PIN IT!

A simple miso-infused butter turns a pile of fresh green beans into an umami bomb.

Savory and comforting Thai Red Coconut Curry. Made with delicious cauliflower, carrots, and a creamy coconut curry sauce.

A vegan Popeye's Chick'n Sandwich! The VEGAN version of the iconic sandwich that made everybody go wild! SO good, YOU will go wild!

A simple yet scrumptious dish where the soft tofu is coated with corn flour or potato starch and deep-fried briefly. For the sauce, I have ...

Boost every moment with versatile peanut butter (Family Features) Whether you’re a fitness junkie, busy parent, sleep-deprived student or diehar...

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan. The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with some of the pickling liquid drizzled over for extra flavor.