This traditional Japanese miso-glazed dish uses eggplant and tofu as the main in this recipe from The Everyday Vegan Cheat Sheet cookbook. You can also swap in daikon radish or konjac.
Australia’s multiple growing climates mean we are lucky enough to enjoy eggplant year-round. Sarah Shaweesh’s vegan Palestinian eggplant makloubeh There’s an art to getting this stunner right: it’s ...
Gencarelli says one of zest’s top sellers is the vegan kale Caesar salad, made with a cashew-based Parmesan cheese and ... You can boost the flavor of eggplant by halving it, roasting it and ...
From savory crispy king mushroom strips smothered in Thai black pepper sauce to buttery croissants without the butter, vegan food’s popularity in San Diego — and across the U.S. — continues to grow. A ...