Plant-based recipes that make good use of the oven.
Mushrooms and leeks folded into cashew cream fill soft tortillas beneath a silky vegan white sauce. Inspired by cannelloni and assembled like enchiladas, these savory baked wraps make a generous dinner with a crisp green salad.
Cooked chickpeas and sunflower seeds make herby baked falafel with a tender center and golden edges. Parsley, cilantro, cumin and lemon keep the flavor lively, ready for bowls, pita or a generous snack plate.
Garlic, thyme and oregano give golden baked tofu a generous savory flavor. The edges become lightly crisp while the center stays tender, ready for grain bowls, wraps, salads or a simple vegetable supper.
Tender pasta, zucchini, mushrooms and cherry tomatoes come together in an Italian-herb cream sauce beneath a golden vegan cheese topping. Prepare it ahead for a welcoming weeknight supper or portion it for easy lunches.
Soft mashed potatoes, golden fork ridges and a savory mushroom gravy make this vegan shepherd’s pie a comforting dish to bring to the table. Sun-dried tomatoes add richness beneath the topping, with practical tips for a filling that holds together, gentle mashing and an easier make-ahead supper.
Soft oat and almond cookies with applesauce, cinnamon and a flax binder. A maple-flavored sugar-free syrup sweetens the dough, with nuts or vegan chocolate chips as optional additions.
Bakery-style vegan gluten-free blueberry muffins layered with roasted, fresh and puréed blueberries, lemon, basil-infused vegan buttermilk, crunchy pecan streusel and a maple-lemon glaze.
Tender baked chickpea-quinoa meatballs with zucchini, spinach and warm spices, finished in a glossy maple ginger-tamari glaze with a bright lemon edge.
Tender gluten-free sponge, vivid orange jelly and softly set dark chocolate make these little vegan Jaffa cakes a joyful addition to a tea tray. Follow the useful resting, setting and coating cues, prepare the layers in a comfortable order, then share a plate with tea, coffee or fresh fruit.
Juicy blueberries, a tender almond crumb and bright lemon make this vegan gluten-free cake a lovely reason to pause for a slice. A light lemon-vanilla glaze finishes it simply, with careful flour, berry and cooling guidance to help you bring a beautiful cake to brunch, afternoon tea or a gathering.