This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
Impress vegan skeptics with these pumpkin dinner rolls that are so soft, fluffy, and buttery despite not containing eggs, milk, or butter!
Soft, tender, and flaky vegan biscuits made with pumpkin puree! Perfect for holiday gatherings or any cozy meal.
This tempeh slaw is an easy, high protein salad made with crunchy veggies, hearty tempeh, and a creamy peanut sauce.
This miso braised tofu is one of my go-to quick and easy meals. Chewy, hearty tofu braised in a simple, savory miso sauce.
Learn how to make this classic Japanese pastry – but vegan! Soft, fluffy bread rolls filled with sweet red bean paste and made without eggs, milk, or butter.
Learn how to make anko (Japanese sweet red bean paste) from scratch using a pressure cooker or stovetop. Made with just 4 ingredients: adzuki beans, sugar, water, and salt!
Lightly sweetened vegan pumpkin coffee cake made gluten-free and oil-free, but still so cozy and delicious!
These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!
Learn how to make walnut butter at home. Its buttery, nutty flavor is perfect for baking. Use in cookies, breads, muffins, and streusels!