Vegan

A few pantry staples are all you need to make satisfying bars that are packed with ingredients and perfect for the grab-and-go rush.

Make these vegan sloppy joes even more kid friendly by adjusting the spices to your family’s preference.

Debra Stark's adaptation of "The Life-Changing Loaf of Bread" by Sara Briton is a snap…

Stray from the expected with a cheese fondue that has a cashew base.

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days or save for hot lunches. 

This vegan version of buffalo wings wins everyone over – meat-eaters and non! Serve them with your favorite dipping sauce or try them with our Celery Leaf Walnut Pesto.

With cashews, tahini, quinoa and paprika, this vegan shepherd’s pie brings an international flavor to your homemade breakfast. 

Made from black beans, black bean pasta is a nutritional powerhouse. One serving typically contains 15 to 22 grams protein and 6 to 8 grams fiber, not to mention a healthful dose of calcium, vitamins and minerals–and it’s gluten-free. Pairing the pasta with tomatillos gives it a zesty, almost lemony taste and adding avocados makes it creamy good. It’s the perfect match.

This recipe makes enough to fill two widemouth 16-ounce jars. The ginger-lime combo makes this healthful soup flavorful and satisfying. You can swap in any veggies you’d like. A few favorites are frozen peas or corn, fresh spinach or salad greens.