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This stuffed eggplant is built upon layers of Middle Eastern flavors: smoky freekeh, tender chickpeas,…
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In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than…
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Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu.…
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“Germans do potatoes in general very well,” says Gilles, who now lives in Munich and…
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Traditionally made with bratwurst and fried, these plant-based balls are baked and made with tempeh…
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This dark beer-marinated chicken uses the convection setting on your oven to create a crispy…
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Schnitzel usually means tenderized meat coated in egg and breadcrumbs and deep-fried. The German version…
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At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says…
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The trick to these plant-based sausages is rolling them in rice paper wrappers before steaming…