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Root soups are hearty and healthy go-tos during the colder months. A couple of often…
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This plant-only recipe may look like it required a lot of fuss, but it comes…
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Reminiscent of the stuffed cabbage of yore, the flavor profile of these stuffed chard smacks…
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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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These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual…
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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…