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.
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!
These cabbage rolls are filled with a tasty tofu veggie filling, pan-fried till golden brown, and served with a sweet & savory peanut sauce.
This tempeh chili is an easy, filling, and tasty meal. Crumbled tempeh makes the chili extra “meaty” while providing hearty plant protein.
For this tofu isobeyaki, chewy “mochi” made with tofu and potato starch are pan-fried, glazed in a sweet & savory sauce, then wrapped in nori.