Winter calls for delicious stick-to-your-ribs meals and this vegan take on chili is no exception. Smoky and sweet, basic black bean chili gets an update with the addition of seasonal squash and vegetarian soy chorizo.
When it comes to salad, there’s nothing quite like the queen - Caesar. Here’s my version of this classic dressing, which is equally as delicious on crisp romaine as it is with roasted broccoli or any veggie you like.
Sweet and savory, this vegetarian main dish borrows flavors from the well-known eggplant casserole, Moussaka, but comes together in a pinch. This recipe can be easily made vegan by omitting the crumbled feta.
Comforting and cozy, this bean-heavy vegetarian dinner lands somewhere between a stew and a grain bowl, the ideal meal for a cool summer night or a crisp fall day.
A simple, one-pan dinner that can be easily altered to become vegan or vegetarian. This dish is ideal for those days when you can’t bear to wash more than one pan.
This spicy stew takes cues from gumbo but has no seafood or roux. Paying homage to my current locale, it’s flavored with Old Bay seasoning, a mid-Atlantic standby.