This grilled marinated tofu has become my family’s go-to—no tofu press needed. It turns out tender, juicy, and full of savory, slightly sweet flavor that wins over both vegans and meat-eaters. It’s what convinced my chicken-loving dad to love tofu, and it’s simple enough to become a weekly favorite. The juiciest grilled marinated tofu — … Read more

This brown sugar salted caramel cake captures the flavors of a latte in cake form. A brown sugar vanilla bean cake is baked, soaked with espresso, and filled with pockets of gooey salted caramel. It’s finished with a silky salted caramel “cream cheese” frosting and a sprinkle of flaky sea salt. The result is incredibly … Read more

This fresh vegan strawberry cheesecake cobbler blends tangy, creamy vanilla “cheesecake” ribbons with a soft, buttery cobbler cake and jammy strawberries. Made with simple pantry ingredients and just a bowl and a whisk, it’s dairy-free and egg-free yet delightfully rich and satisfying. Why my non-vegan family went nuts for this vegan strawberry cobbler Fruit cobblers … Read more

This giant dairy-free, Nutella-stuffed oatmeal cookie skillet bakes up with molten, gooey centers and a soft, chewy, golden-brown oat cookie. Using dairy-free brown vegan butter adds a nutty, caramelized flavor that elevates this vegan skillet cookie. The recipe is simple, requires no chilling, and is best served warm with a scoop of vegan vanilla ice … Read more

This chocolate loaf cake is incredibly soft, moist, and richly chocolatey — and it’s completely egg- and dairy-free (yes, it’s vegan!). Intensely flavored with black cocoa powder and finished with a silky dairy-free milk chocolate ganache, this loaf is surprisingly simple to make and utterly satisfying. Why you’ll love this ridiculously easy chocolate loaf cake: … Read more

This recipe yields two delightful single-serve no-bake strawberry crunch cheesecakes inspired by the classic strawberry crunch ice cream bar. A simple two-ingredient vanilla cookie crust supports layers of creamy no-bake vanilla and strawberry cheesecake made with real strawberries for a bright, fresh flavor. These mini cheesecakes are quick to assemble, naturally dairy-free and vegan, and … Read more

This vegan spaghetti carbonara is ready in about 20 minutes and delivers a luscious, cheesy-tasting sauce without any dairy, vegan cheese, nuts, or tofu. Using simple pantry staples — dairy-free milk, a bit of flour (or starch for GF), nutritional yeast and miso — you get a silky, savory sauce that clings to perfectly al … Read more

This coconut miso braised cabbage is a showstopper — tender, buttery, and packed with savory, slightly sweet flavor. The cabbage braises until soft and caramelized, while a simple sauce made from pantry staples thickens into a rich glaze. Cannellini beans are stirred in to absorb the sauce and add body, turning this into a comforting … Read more

This lemon zucchini pasta with homemade sourdough pangrattato is a family-friendly dish that’s ready in about 20 minutes. Bright lemon, seared zucchini, and a silky dairy-free sauce come together with a crunchy herby sourdough breadcrumb topping for an irresistible, vegan meal. The creamiest lemon zucchini pasta made without dairy: This lemon zucchini pasta is creamy, … Read more

This spicy tofu is simmered in a creamy, tangy lime-gochujang coconut sauce that’s spoon-licking good. Ready in about 15 minutes, it’s a fast weeknight favorite that disappears quickly—your family will love it. Tell me about this creamy & spicy tofu: This recipe is perfect when you need a quick dinner. You don’t have to press … Read more