I love Chinese takeout and can't help but indulge my cravings every once in a while. There’s a spot in my neighborhood that I can walk to and they have a full menu of veggie dishes that use seitan as protein. Their kung pao veggie chicken inspired this recipe for Chili Garlic Chickpea Bowls and... Read More The post Chili Garlic Chickpea Bowl appeared first on Well Vegan ..read more

A few weeks ago I made some fresh pineapple salsa that I planned to use for a taco recipe. I promise that recipe is still coming! But at the time all I really wanted to do was eat that salsa with some really good tortilla chips. So, I made some. I love a bag of... Read More The post Homemade Baked Tortilla Chips appeared first on Well Vegan ..read more

This Vegan Vodka Sauce with Penne is our take on tangy, sweet, dairy-free vodka sauce! It comes together quickly so you can get dinner on the table ASAP. The post Vegan Vodka Sauce with Penne appeared first on Well Vegan ..read more

Whether I’m buying it at the farmers’ market or growing it in my backyard, I always end up with an abundance of zucchini this time of year. My intention is usually to make zucchini noodles - they make a great lunch tossed with homemade vegan pesto and garden tomatoes. But even after I’m all zoodled... Read More The post Garlicky Vegan Zucchini Fritters appeared first on Well Vegan ..read more

There comes a point in every adult’s life when knowing how to cook becomes a necessity. For many people, this time comes in college when our parents aren’t around to cook for us anymore. However, I’m in my 30s and I know a few people who are just learning to cook for the first time.... Read More The post Potluck Mediterranean Couscous Salad appeared first on Well Vegan ..read more

Our spin on Coconut Green Curry with Tofu is brimming with leafy greens and gets its mild heat from fresh jalapeño. Serve with rice for a satisfying dinner! The post Vegan Coconut Thai Green Curry with Tofu appeared first on Well Vegan ..read more

Whether I’m buying it at the farmers’ market or growing it in my backyard, I always end up with an abundance of zucchini this time of year. My intention is usually to make zucchini noodles - they make a great lunch tossed with homemade vegan pesto and garden tomatoes. But even after I’m all zoodled out, I’m still up to my eyeballs in zucchini. I know I can’t be the only one! If it’s too hot to bake zucchini bread, I encourage you to try this recipe for garlicky vegan zucchini fritters. Topped with vegan sour cream and fresh green onion, they make a fantastic summer appetizer or light lunch. O ..read more

I’ve mentioned before that green is my favorite color. It reminds me of my houseplants, being in nature, money (haha!), and of course - vegetables. I created our Green Goddess Dip so I could easily add some veg to sandwiches, flatbreads, and pizzas. Well, I also love curry. I’m typically a red curry kinda gal, but green curry has a new place in my heart. In keeping with the green theme this spring, I decided to make coconut green curry and this might be one of my favorite creations to date. There are a few main types of Thai curry - red, yellow, and green. There’s also massaman and panang cur ..read more

This is one of those recipes Kate wrote years ago that took forever to make it to the site. I've kept it close at hand - in a todo app - and have made it countless times over the years. It's simple, it's clean and so good. It is the perfect hearty breakfast or easy weeknight dinner. You can eat it alone, wrapped in a tortilla or paired with our hashed browns.  Print Scrambled Tofu with Greens Author: Katie Koteen Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 4 Category: breakfast Method: stovetop Diet: Vegan Print Recipe Pin Recipe Description Scrambled ..read more

If you’ve ever dined at an Italian restaurant in the United States, you’re probably familiar with penne alla vodka. The funny thing is that vodka sauce isn’t even traditionally Italian. At least, not in the way that pasta carbonara and cacio e pepe are. I did some research about this creamy, tomato-y pasta dish and everyone seems hesitant to commit to the same story about where it comes from.  Some people say vodka sauce originated in Bologna, Italy and others claim a graduate at Columbia University invented it. The Williams Sonoma Essentials of Italian cookbook states that penne alla vo ..read more