Thick, dark, and ready in about ten minutes, this vegan hot chocolate tastes like a melted chocolate bar, not a sweetened cup of water. Oat milk gives it body and real dairy-free dark chocolate gives it flavor, so the mug turns out rich without ever feeling heavy. Most hot chocolate recipes fall apart at the … Read more
I roast the squash and a whole head of garlic together before anything hits the pot, because simmering raw cubes in broth leaves vegan butternut squash soup watery and a little flat. Once the cut sides caramelize in the oven, the squash blends into a thick bowl that actually tastes like squash instead of thin … Read more
This vegan pumpkin spice latte gets its flavor from real pumpkin puree and a simple homemade spice blend instead of a flavored syrup, which is why it tastes like actual pumpkin rather than sugar water. A few pantry spices and a can of plain pumpkin puree are all it takes, and the whole drink comes … Read more
This is the sandwich filling I make when I want lunch to feel like it came from a deli counter. This vegan banana blossom tuna comes together in about fifteen minutes with no cooking at all, and once the shredded blossom soaks up the lemony mayo dressing, it eats the way I remember tuna salad … Read more
Most vegan chocolate chip cookies turn out one of two ways: flat and greasy, or puffy and dry. This version skips both problems and gives you a crisp golden edge, a soft center that stays chewy for days, and chocolate that’s still melty when the cookie comes out of the oven. The technique doing the … Read more
Rolled oats do the heavy lifting in this vegan haggis recipe, and that is exactly as it should be. Oats are the backbone of a traditional haggis too, so toasting them in the pan until they smell nutty gives this version the right crumbly texture and a head start on flavor before anything else goes … Read more
Roasting the carrots whole before they ever touch the marinade is what makes this vegan smoked salmon work. A raw carrot ribbon stays crunchy no matter how long it soaks, but a roasted carrot turns silky and supple, so it drapes over a bagel and drinks up the smoky marinade the way you want it … Read more
Most mac and cheese recipes go one of two ways when you take out the dairy. Either the sauce turns gritty the second it hits the pan, or it sets up into a gluey paste by the time the bowl reaches the table. This vegan mac and cheese avoids both, with a cashew cream that … Read more
This vegan banana bread is the one I make when the bunch on the counter has gone past the point of no return, the skins freckled and sweet enough to smell from across the kitchen. It comes out exactly the way banana bread should, deeply golden outside, tender and moist in the middle, with a … Read more
Classic vegan potato salad is the dish I bring to every cookout, and it’s usually the first bowl to come back empty. The version I make here skips the thick, gluey texture of old deli potato salad and uses a bright dressing built on vegan mayonnaise, mustard, and vinegar, with plenty of celery and dill … Read more