Vietnamese Crispy Tofu Spring Rolls
Fresh rice paper rolls packed with crispy lemongrass tofu, vermicelli noodles, and fresh herbs.
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Fresh rice paper rolls packed with crispy lemongrass tofu, vermicelli noodles, and fresh herbs.
Puy or green lentils tossed with Dijon vinaigrette, shallots, parsley, carrots, celery, and olive oil.
A refreshing salad of creamy giant butter beans, ripe tomatoes, cucumbers, and a zesty herb vinaigrette.
Sticky gochujang tempeh with rice, cucumber, carrots, scallions, and crisp lettuce leaves.
Crispy tofu, cucumber, rice, scallions, sesame, and a tamari ginger glaze for fast vegan bowls.
Hearty pan-seared tempeh strips glazed in a smoky maple BBQ sauce and served on toasted buns with quick cabbage slaw.
Mashed white beans, basil pesto, crunchy vegetables, and arugula make a packable no-cook vegan lunch.
Crisp harissa chickpeas, lemony couscous, cucumber, herbs, and tahini make a fast meal-prep bowl with contrasting textures.
A refreshing salad of creamy giant butter beans, ripe tomatoes, cucumbers, and a zesty herb vinaigrette.
Caramelized carrots, parsnips, and beets tossed with chewy pearl barley and a tangy cider dressing.