Use canned black beans and diced tomatoes to make this colorful, satisfying dish from cookbook author and blogger Molly Yeh. Combine two types of roasted potatoes and zesty seasonings.
Chef Chloe Coscarelli is known for her charred vegetarian burgers. For her "special sauce," she uses silken-tofu mayonnaise to make a tangy-sweet vegan Thousand Island dressing.
The salty richness of salted, roasted almonds and toasted breadcrumbs makes this spaghetti quick, simple, and delicious.
Serve these warm vegan rolls from chef David Chang.
Cumin and turmeric provide flavor to sautéed cabbage, which is crisp and tender.
This vegan soup from Desmond Tan's Burma Superstar in San Francisco has a broth seasoned with black mustard seeds, cumin, and turmeric.
Pinky Cole, founder of Atlanta's Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks, created this gloriously sloppy sub.
These cute tiny cakes have three glaze flavors, so you can pick one your love likes or create all three and mix and match!
These cookies with actual packets of hot cocoa mix contain marshmallows on top, which we think is required.
The substantial blend of pearl barley, chickpeas, mushrooms, and crunchy panko makes these vegetable burgers delicious and savory.
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