
Recipe for Zesty Tex-Mex Soup
This Tex-Mex soup is hearty and can easily be made with ingredients from your cupboard or freezer.
This Tex-Mex soup is hearty and can easily be made with ingredients from your cupboard or freezer.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.
These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, and full of flavor.
This recipe can bring joy to your holidays while keeping your health intact. The blended nuts replace the fat that usually adds to “after-dinner blahs” and clogged arteries.
This plant-based version with tofu and garbanzo flour is scrumptious!
Red lentils are the creamy base for this soup. The recipe comes together quickly and has lovely East Indian flavors, making a tasty meal for any day of the week or a fine bowl of soup for entertaining...
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
The combination of earthy turmeric — a spice with great nutritional benefit — and soy sauce heightens the savory nature of tofu and is reminiscent of meat.
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