Explore - Page 320

A fast, tangy three bean salad with crisp green beans, canned beans, red onion, parsley, and a simple vinaigrette.

Caramelized roasted vegetables, creamy ricotta, and melted mozzarella layered into the ultimate comfort-food vegetarian lasagna.

A 10-minute Korean egg rice bowl with crisp-edged rice, a runny fried egg, soy sauce, sesame oil, gim, and sesame seeds.

Crispy baked black bean tacos with spiced mashed beans and melted cheese, done on a sheet pan in 30 minutes.

Chewy rice noodles tossed with shrimp, tofu, egg, bean sprouts, peanuts, and a tangy-sweet tamarind sauce.

Creamy miso tahini sweet potatoes topped with spiced beans and a crunchy maple nut topping. A hearty vegan gluten-free bowl.

Golden tofu cubes tossed in a sticky chili crunch sauce for a quick vegan dinner with real crisp edges.

A homemade vegan crunchwrap supreme loaded with seasoned plant-based meat, vegan queso, and fresh toppings, pan-fried until golden and crisp.

Soft red velvet blossom cookies rolled in sugar and topped with chocolate kisses while warm.