#vegan

#vegan

Gluten-Free, Dairy-Free, Egg-Free, Vegan Fall flavors meet healthy ingredients in these Quick & Easy Mini Pumpkin Loaves. Moist, tender, and naturally sweetened with maple syrup, these mini loaves are perfect for breakfast, snacks, or festive gifting. They're gluten-free, dairy-free, egg-free, refined sugar-free, vegetarian, and vegan, making them suitable for almost any diet. Why You'll Love These Mini Pumpkin Loaves Allergy-Friendly: Safe for gluten-free, dairy-free, and egg-free diets.

If you want to eat more plants in 2026, these vegan meal prep ideas are for you! They include our best grab-and-go breakfasts, packable lunches, and make-ahead dinners-all healthy, delicious, and entirely plant-based. After weeks of holiday treats, I always start January in the mood for fresh, feel-good food. The easiest way to ensure I actually eat the nourishing meals I'm craving is by meal prepping.

This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. I'm going to show you how to make my vegan cacio e pepe. It's not a classic cacio e pepe. It doesn't have cheese.

Two years after taking over the former chain's last Chicago location, 218 S. Clark St., restaurateur Dame Dia announced via Instagram Friday he is closing the location permanently. It's last day in service was Nov. 28. The Senegalese native was one of three Native Foods employees who in 2024 accepted an offer to assume ownership of the Clark Street outpost, which had been in operation for over a decade.

Monster Cookies have leveled up! Say hello to our healthier twist on the chewy, tender, peanut buttery, chocolate- & candy-studded cookie you know and love. Our version has all the decadence and deliciousness, but it's vegan, gluten-free, flourless, oil-free, and maple-sweetened (magic, we know)! Even better? These cookies are a breeze to make! You'll need just 1 bowl, 9 ingredients, and about 20 minutes until it's cookie time. Let's bake, friends!

Most people who try it don't even realize there's no meat until I tell them. It's that satisfying and hearty! As a cookbook author who specializes in vegetarian and vegan recipes, I've made my share of sub-par meatless chili recipes. Finally, I hit upon my favorite formula! This chili has fire roasted tomatoes for smokiness, two types of beans, quinoa, and a few secret ingredients that create a savory depth that feels satisfying even though it's totally plant-based.

This recipe is not only amazing for vegans. I served it also to vegetarians and meat eaters and everyone loved the taste AND texture of this vegan cheese sauce. The recipe so special because of the amazing elasticity of the sauce. It makes the sauce stretchy and even reminds of real cheese. Nutritional yeast is an important ingredient for the taste because it adds a cheesy flavor. The spices are up to you, but I love to add some garlic and onion powder, and also a pinch of smoked paprika.

Why you'll love this oatmeal: Tastes like fall: The combination of apples, maple syrup and cinnamon tastes like fall in a bowl! Fiber-filled: Rolled oats and apples together have approximately 8 grams of fiber in them, making this an ideal breakfast recipe. Vegan + gluten-free: Many oats at the grocery store are gluten free, and as long as you use dairy-free milk, this recipe is also vegan-friendly.

Late summer and early fall collide beautifully in this pesto orzo dish with roasted cherry tomatoes and fennel. The vegetables bake in the oven while you stir up the orzo with white beans on the stove. This vegan dinner idea shares a similar flavor profile with this red wine lentils with confit cherry tomatoes and fennel dish-super sumptuous and seasonal! This pesto orzo pasta takes about 30 minutes to prepare.

This is a fun and admittedly unusual vegan grilled main to play with during peach season! I have you make a sauce from fresh peaches on the stove that we finish up in the blender. The dish has a fun sweet-savory duality that will remind you of traditional BBQ sauce-lacquered goodies! Shallots, chili, and white miso keep it all rooted in the typical dinner flavor zone.

"I very much believed in the all-in approach, but I didn't realize that we would exclude people. I have some anxiety that people are going to say, 'Oh, he's a hypocrite,' but I know that the best way to continue to champion plant-based cooking is to let everyone participate around the table."

"Eating together is the essence of who we are, and I've learned that to truly champion plant-based cooking, I need to create an environment where everyone feels welcome around the table."

Vominh noted that the employees informed him they did not have the necessary funds after initially submitting an offer he accepted.

Sides are the secret stars of any Fourth of July meal, adding pops of color, crunch, and flavor that perfectly complement everything from massive grilled steaks to plant-based burgers.

The carrot, sweet potato, and turmeric soup brings together minimal ingredients—carrots and sweet potatoes—as stars, delivering a bold and earthy flavor profile ideal for any season.

These essential dairy free recipes prove that cutting out dairy doesn't mean sacrificing flavor! From dinners to dairy free snacks, breakfasts, and dessert recipes, these dishes are so delicious that no one will miss the dairy: all tried and tested on my family!

"What we do we do very well... and we are in the middle of a park. It's all been good and the local people are very nice."

Ginger root can be challenging to work with, so we've got a few tips for you! Pick up some in the produce section of your grocery to use for this.