Inviting plant-based recipes for a meal worth sharing together.
Grilled eggplant, zucchini, onion and tomato settle into a fragrant tomato-thyme stew beside lemon basmati rice. The smoky edges and soft vegetables make a generous dinner for two, with fresh basil lifting the sauce at the end.
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.
Ripe tomatoes, cucumber and zucchini blend into a cool, silky soup with garlic and sherry vinegar. A little olive oil rounds the edges; a long chill brings the flavors together.
Warm roasted grapes settle onto crisp baguette slices spread with lemony white bean cream. Thyme, olive oil and a little black pepper bring a savory edge to the fruit.
Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.
Golden tempeh, sweet potato, mushrooms and zucchini meet creamy coconut curry, fresh ginger and lime. Mango goes into the sauce and onto the finished bowls, while toasted cashews add crunch. Serve with jasmine rice for a generous vegan dinner for two.