Vegan Crispy “Chicken” with Fiery Szechuan Sauce
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.
Tag Entertaining
Plant-based recipes for welcoming friends and celebrating around the table.
Whole Foods Vegan Taco Bowl with Guacamole & Dual Sauces
A generous Mexican-inspired whole-food vegan bowl with citrus-herb rice, smoky black beans, roasted sweet potatoes, crisp vegetables, chunky guacamole, cilantro-lime cashew crema and a smoky chipotle mayo-style sauce.
Whole-Food Plant-Based Gluten-Free Jaffa Cakes
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.
Pappardelle with Tuscan Lentil-Mushroom Ragù
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.
Mango-Lime Coconut Curry with Crispy Tempeh & Cashews
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.