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Kitchen tips, meal-planning ideas, ingredient guides, and stories from the Vegetarian & Vegan Recipes kitchen.
Tempeh is the hearty, nutty cousin of tofu. Here’s what it is, the one simple step that takes away its slightly bitter edge, and three easy ways to cook it so it turns out savory, golden and full of flavor.
Seitan is the chewiest, meatiest plant protein around, and it’s surprisingly easy to cook. Here’s what it’s made from, how to buy it or make your own, and the one cooking mistake that turns it spongy.
Young green jackfruit is the secret behind meatless pulled “pork” and carnitas. Here’s which cans to buy, how to prep it so it shreds instead of turning mushy, and three easy recipes to try first.
Tofu has a bad reputation it doesn’t deserve. Here’s how to press it, season it, and cook it three different ways so it turns out firm, flavorful, and nothing like the bland cubes you remember.
From chicory in old New Orleans to the jar of Postum in Grandma’s cupboard, here’s the story of caffeine-free coffee substitutes, plus the grain and herbal brews you can still buy today and how to make a cozy cup.
What TVP is, how to rehydrate and season it, and four easy recipes to try with this inexpensive, shelf-stable pantry staple.
A simple, make-ahead plan for a vegetarian Thanksgiving: one hearty main, two crowd-pleasing sides, and a pie that only gets better overnight.
Five simple pantry staples that add big flavor to plant-based dishes.
A relaxed, one-hour Sunday routine that makes weeknight vegetarian dinners much easier.
Simple, everyday plant-based protein sources, and easy ways to work them into breakfast, lunch and dinner.