Plant-based recipes that make good use of the oven.
Curry-spiced tofu and sweet roasted carrots and onions sit over brown rice, with a gingery lime-tahini sauce to wake up every bite. Fresh turmeric adds an earthy golden note, while cilantro and lime keep the finish lively.
Two tender almond-oat cake layers hold a cool vanilla custard beneath a glossy dark-chocolate glaze. Flax replaces the eggs in this vegan adaptation, giving a denser crumb that welcomes the creamy filling and a careful, generous slice.
A golden chickpea-flour crust carries fragrant basil pesto, melted vegan mozzarella and juicy cherry tomatoes. The thin crust and bright, generous pesto make a small pizza with crisp edges and plenty of fresh herbal flavor.
Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.
Roasted eggplant layers with a peppery tomato sauce and lemony cashew cream beneath a golden breadcrumb crust. Let the bake rest before serving so the soft layers settle together.
Tender white beans and browned mushrooms bake under a parsley-lemon breadcrumb crust. Thyme, rosemary and a slowly softened vegetable base give the broth a deep, savory warmth.
Roasted sweet potato gives these cocoa-rich brownies a soft, dense center. Almond and oat flours keep the crumb tender, with optional dark chocolate pieces for little pockets of richness.
Orzo bakes in lemony cashew cream with chickpeas, sweet sun-dried tomatoes and tender artichokes. Keep it covered while the pasta softens, then uncover for a bubbling finish.
Thin apple slices, maple syrup and toasted pecans settle into a buttery vegan crust. Serve it warm for a soft, fragrant filling, or let it cool longer for a tidier slice.
Crisp romaine, golden tofu and roasted chickpeas meet a creamy cashew Caesar dressing with lemon, Dijon and savory depth. Vegan parmesan completes a satisfying salad that feels generous enough for lunch or dinner.