Wrap up apple slices infused with blushing beet syrup in flaky puff pasty for a beautiful treat that will blossom in the oven.

Get all the spice and sabor of enchiladas wrapped up in manicotti pasta! This meatless recipe is even easier and healthier than the original

Create your own luxurious lobster rolls completely from plants! This vegan recipe will win over New Englanders and everyone else.

Boldly cheesy, resoundingly crunchy, and wholly satisfying, this homemade take on plant-based ParmCrisps is healthier, cheaper, and tastier.

Replace bland vegetable oil with vegan schmaltz for richer savory flavor. It’s based on the Jewish staple of rendered chicken fat and onions

Soft, spongy, and chewy, crumpets are in a category all their own. Here’s a recipe for the classic treat that’s better than store bought.

Silky, savory, and rich; gold beets make the best smoked salmon! This recipe for a plant-based alternative to lox will be your new favorite.

Make peace with phyllo and try this easy ruffled milk pie! For a savory twist, this recipe uses asparagus and an egg-like vegan custard.

Balancing the intense, robust flavor of red wine, candy cap mushrooms introduce an unmistakably sweet flavor to tender little pasta pearls.

This loaded chopped cheese sandwich is piled high with meaty filling, cheese sauce and veggies on a hoagie bun. You won’t believe it’s vegan

This vegan kuku sabzi is a celebration of spring. Made with fresh herbs and bright spices, it’s a brilliantly flavorful start to the season.

A cross between a pavlova and pastry, this impossible, crustless Depression-era pie rises again as a modern vegan dessert.

Spicy, rich, and intensely flavorful, this soup is a take on the liquefied chutney that’s typically served with Tibetan momo dumplings.

Too many avocados? Never! When you’re tired of guacamole, use your excess to make lightly sweetened, healthy, plant-based avocado fudge.

Combining Creole tradition with Jewish vegan baking, this King Cake Challah is tender, buttery and brightly colored with natural ingredients

This homemade Worcestershire Sauce is better store-bought, with a flavor that’s well-rounded, not too sweet, and full of umami.