Newsletters
The sleeper ground-meat substitute
If you’re not already, it’s time to make TVP happen
February 15, 2024
Newsletters
Newsletters
Our favorite fake wings
Plus, an adaptable dairy-free dressing to satisfy Team Ranch or Team Blue Cheese
February 8, 2024
Newsletters
This peanut-bathed broccoli and tofu has been a hit for 40 years
Food memoirist and novelist Kate Christensen has made this plant-based dish so many times, she doesn't even need the recipe
February 3, 2024
Newsletters
The no-compromise cream cheese swap
Our search for a bagel’s dairy-free best friend
February 1, 2024
Newsletters
The French lentil salad that hits every time
Call it "cheap caviar" if you're feeling fancy
January 27, 2024
Newsletters
The sustainable seafood superstar missing from your rotation
Meatless Mondays? How about Mussels Mondays?!
January 25, 2024
Newsletters
A meaty mushroom stew to make on repeat
When it comes to bourguignon, this recipe nails what matters: the sauce
January 20, 2024
Newsletters
Tofu for people who don’t like tofu
Put off by the soy protein’s texture or taste? Try silken as your gateway into tofu.
January 18, 2024
Newsletters
A coconut chickpea stew to make on repeat
It’s cozy, uncommon, and completely adaptable to whatever’s in the fridge
January 13, 2024
Newsletters
The plant protein no one talks about
Quinoa and tofu get the spotlight, but it’s time to consider eating more buckwheat
January 11, 2024