Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!
Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.
This vegan version of a simple Chinese comfort food, fanqie chaodan (番茄炒蛋), uses eggy crumbled tofu and kala namak for a rich, saucy tomato stir fry dish.
This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!
This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.
Vegan muhallebi, a smooth and silky rice pudding with just three ingredients, was invented in the 7th-century but still tastes wonderful today. A timeless classic!
This vegan dump-and-go red lentil soup is one of my mom’s favourites. It’s convenient, light, and oil-free, and the Turkish spices are so flavourful, you won’t miss the extra fat.
Borani banjan is an Afghan eggplant dish baked with spicy tomato gravy. This naturally vegan-friendly recipe makes for a comforting, aromatic winter casserole.