1-Pan Vegan Japchae (Korean Glass Noodle Stir Fry)
Japchae is a Korean stir-fried dish featuring bouncy sweet potato noodles, sliced carrots, plenty of scallion, all lightly coated in a sweet and savoury sauce.
Japchae is a Korean stir-fried dish featuring bouncy sweet potato noodles, sliced carrots, plenty of scallion, all lightly coated in a sweet and savoury sauce.
Nothing is easier than a simmering pot of Mexican beans. Frijoles de la Olla is a cheap, no-fuss whole food recipe. Use pinto, mayocoba, or whatever beans you’ve got!
This stinky tofu recipe is the perfect introduction to the funky world of fermented tofu. Braised in a spicy broth, Taiwanese stinky tofu soup is a must-try.
Vegan hutspot is classic Dutch winter cuisine. This simple stew of mashed carrots, onions, and potatoes will warm you up, no matter how cold it is outside.
This barebones Irish soda bread recipe is vegan-friendly and uses mostly pantry ingredients. Throw in some optional fennel seeds to add a pop of flavour.
This hot water dough can be rolled into tortillas, dumpling/perogy wrappers, parathas, scallion pancakes, roti, and more. (Oil and oil-free versions included.)
Soondubu jjigae, a comforting Korean stew made with tangy kimchi and silken tofu, is the perfect vegan recipe that will keep you warm all winter long.
With a powerful blender, it’s a breeze to make taro paste at home. This 3-ingredient confection can be added to smoothies, stuffed into pastries, and more.
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot. It’s hearty and healthy, perfect for fall.
These gorgeous 4-ingredient cookies, made with tahini, almond flour, and Turkish molasses, are the perfect dessert for a stay-at-home Valentine’s dinner!