Impossible Meatloaf
Classic meatloaf, with one twist: it’s made with Impossible Burger meat, so it’s totally vegan. This is the most realistic vegan meatloaf you’ve ever made!
Impossible Meatloaf Read More »
Classic meatloaf, with one twist: it’s made with Impossible Burger meat, so it’s totally vegan. This is the most realistic vegan meatloaf you’ve ever made!
Impossible Meatloaf Read More »
Nori komi furikake is among the simplest types of furikake, or Japanese rice seasoning. This vegan furikake is so umami, you won’t want to eat rice without it.
Nori Komi Furikake (Vegan Furikake) Read More »
Ghormeh Sabzi is Iran’s national stew. This vegetarian ghormeh sabzi is lush and sumptuous, packed with flavourful herbs and sour dried limes, a real treat.
Vegetarian Ghormeh Sabzi (Persian Herb Stew) Read More »
Kimchi fried rice is a weeknight staple for us, and simple is best. Spicy, tangy, and a bit sweet, it’s the complete package. Ready in under half an hour.
How to Make Kimchi Fried Rice (Kimchi-Bokkeumbap) Read More »
This creamy one pot vegan mac and cheese is so simple, it’s basically magic. Four ingredients is all it takes. No cashews, no butter, and no roux.
One Pot Vegan Mac and Cheese Read More »
Doufunao is a classic Sichuan dish. This spicy, savory tofu pudding is piled with aromatic seasonings, just the right amount of sweet, hot, salty, and sour.
Sichuan Doufunao (Spicy Tofu Pudding) Read More »
Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!
Skillet Toasted Coconut (Shredded or Flaked) Read More »
Light and spongy fried tofu puffs soak up umami-rich, flavour-packed tomato sauce in this Vietnamese tomato tofu dish. Vegan-friendly and gluten-free.
Vietnamese Tomato Tofu (Đậu Hũ Sốt Cà Chua) Read More »
How to perfectly cook any type of white rice on the stove in 4 steps using a pot, Dutch oven, or donabe. Small batch perfect for 1-2 people. No more soggy rice!
How to Cook Rice on the Stove (4 Steps) Read More »
Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk. Serve this spicy, funky stew with rice for a low-waste meal.
Kongbiji Jjigae (Okara Soybean Stew) Read More »