This comforting Japanese & Korean-inspired stew features chewy mochi tucked inside fried tofu pouches and simmered in a spicy, savory broth.
This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
This miso braised tofu is one of my go-to quick and easy meals. Chewy, hearty tofu braised in a simple, savory miso sauce.
Plant-Based Whole30 compatible sweet and sour tofu! Crispy tofu gets coated in a tomato-y, naturally sweetened, soy-free sauce.
Okonomiyaki is a delicious Japanese savory cabbage pancake. This vegan version uses no egg or meat and can be made without nagaimo.
Flavorful, hearty vegan meatballs packed with plant protein. Coated in a Japanese-style sweet and sour sauce, they are irresistible!
These Korean-inspired chive pancakes are made with a chewy red lentil base. Naturally gluten-free and high in plant protein!
This gochujang miso sauce is spicy, sweet, and savory. It’s so good and perfect drizzled on bowls, salads, wraps, or as a dipping sauce!
Take your chili to the next level with spicy, sweet, umami-packed gochujang. This plant-based chickpea chili is quick, easy, and so flavorful!
This leek and white bean stew is inspired by spring produce but retains the warm comfort of a winter stew. Perfect for transitioning into spring!