Make your own egg-free Japanese-style mayo at home with this easy vegan recipe! A rich, creamy, oil-free pantry staple.
Plant-Based Whole30 compatible sweet and sour tofu! Crispy tofu gets coated in a tomato-y, naturally sweetened, soy-free sauce.
This easy vegan pumpkin granola is the perfect wholesome fall breakfast. It’s cozy, nutty, lightly sweetened, and so tasty!
Okonomiyaki is a delicious Japanese savory cabbage pancake. This vegan version uses no egg or meat and can be made without nagaimo.
Learn how to make chewy, thick, and fudgy chickpea blondies with just 8 pantry ingredients. Vegan, gluten-free, easy to make, and so tasty!
Learn how to make your own vegan oyster sauce with just a handful of ingredients. It’s sweet, salty, and savory – perfect for stir fries!
This creamy Japanese sesame dressing is an easy and delicious all purpose sauce that’s great on salads, noodles, tofu, and more!
All the texture of a chewy oatmeal cookie with fudgy, rich chocolate flavor. Vegan, gluten-free, easy to make, and so tasty!
This spiced bean salad is made with fresh veggies and hearty beans tossed in an easy and flavorful dressing. The perfect meal prep lunch!
This easy vegan tiramisu is made with vanilla cake soaked in coffee, layered with tofu cream, and finished with a dusting of cocoa powder.