Serve this simple grilled eggplant salad all summer for a nutritious side. It may be served warm or room temperature and takes 25 minutes to make.
Tofu and broccoli stir-fry with chipotle chiles is spicy. If you're spice-averse, reduce or eliminate it. Over brown basmati rice.
This gorgeous vegan layered casserole is easy to make. It only needs salt and garlic-infused olive oil, made by sizzling a clove of garlic in olive oil for a minute.
This quick and easy tofu veggie stir-fry is perfect for weeknights. Firm, toothsome baked tofu crisps well in a heated pan.
Red cabbage crunchifies fattoush salad. New Arrival Supper Club chef Maysaa Kanjo altered recipe.
This red pepper sauce spiralized zucchini noodle meal is tasty, refreshing, and filling! Making it couldn't be easier.
King oyster mushrooms replace shellfish in this vegan scallop recipe. Seaweed adds sea taste, while tamari and vegan Worcestershire bring umami.
Prep vegan burrito bowls are healthier and tastier than takeout. Make these early in the week for busy days' grab-and-go lunches.