Vegan - Page 5

Crispy rice paper dumplings filled with tofu, cabbage, carrots, mushrooms, ginger, and tamari, pan-fried until golden.

A hearty vegan holiday roast made with lentils, mushrooms, walnuts, herbs, and a bright cranberry glaze.

Tender Greek lemon and garlic roasted potato wedges with golden edges, oregano, olive oil, and a bright pan sauce.

Citrusy no-bake lemon turmeric energy bites made with dates, oats, almond butter, chia, hemp, and coconut.

A simple Persian garlic pickle made with whole garlic heads, vinegar, salt, and time until mellow, tangy, and soft.

Baked mushroom, quinoa and red pepper veggie balls with a crisp edge, tender center, and savory plant-based flavor.

Warm cinnamon apples tucked into rice paper wrappers and baked until lightly crisp for an easy gluten-free apple pie dessert.

Smoky roasted eggplant mashed with tahini, lemon, garlic, and olive oil into a creamy baba ganoush dip.

Soft dates filled with pistachio butter, dipped in dark chocolate, and finished with chopped pistachios.

Soft, naturally purple roti made with mashed purple sweet potato, whole wheat flour, and a hot skillet.

Thin cucumber slices baked low and slow with vinegar, garlic, dill, and paprika until light, crisp, and snackable.

A cozy vegan chickpea pot pie with creamy vegetables, tender potatoes, and a flaky golden crust.