This incredible Vegan French Toast is about to change your weekend brunch game! Fluffy in the middle, crispy on the outside, and rich and buttery throughout, it’s as indulgent as classic French toast! Lightly toasted bread slices are coated in a rich, subtly sweet, and generously spiced batter before they’re pan-fried until crispy, gorgeously golden brown, and caramelized. Hello, vegan brunch of your dreams. Yes, this eggless French toast recipe will remind you of what you’d be served at a gourmet brunch spot, but it’s surprisingly easy to make. The batter comes together quickly in a blender ..read more

Welcome to the March 2024 edition of RPL at Home, where I share what I’m up to when I’m not in the kitchen or in front of the camera.  Each month, I’m sharing snippets of what I’m working, habits I’m cultivating, things bringing me joy, books/TV shows/podcasts I’m enjoying, and more. Think of it as stream-of-consciousness blabbering meets a semi-curated list of recommendations meets life update.  ?My new cookbook is *finally* ready! I am so dang excited to announce that my second cookbook, Big Vegan Flavor, is finally available for preorder!!!  After 3+ years of hard work over ..read more

If cold noodle salads are your thing, then you will absolutely adore this Noodle Salad with Rainbow Veggies! It’s a colorful and exciting veggie noodle salad that’s ultra-refreshing and packed with rainbow colors and zingy, limey flavors. It’s so addictively delicious that you won’t even realize you’re eating a nutritious meal! Tender-chewy rice noodles and cabbage-carrot slaw are tossed in a Vietnamese-inspired sweet and sour sauce, with crispy tempeh crumbles and edamame rounding this out into a complete meal. A generous dollop of the best vegan peanut sauce on top is the pièce de résistanc ..read more

If you love peanut sauce and tofu, then you will go crazy for this baked peanut tofu! Tofu is baked simply until lightly crisp, then tossed with an umami rich, sweet-and-sour peanut sauce, then baked again until the sauce caramelizes and the tofu becomes outrageously delicious.  Pair the tofu with blanched broccolini and edamame alongside rice for a balanced and fresh yet indulgent meal the whole family will love! Table of Contents 1. Why you’ll love this recipe 2. Ingredient notes 3. Tips for making this recipe 4. Frequently Asked Questions Why you’ll love this recipe  Tofu gets a ..read more

These super-slurpable Chinese Sesame Noodles feature bouncy, chewy noodles coated in a savory, nutty sauce with just the right amount of tang and heat. Thanks to a careful blend of powerful Chinese pantry staples, this flavor-packed dish comes together quickly and gets more delicious with every bite! Full of creamy, chewy textures and rich, indulgent flavors, you won’t be able to put down your fork (or chopsticks!).  Table of Contents: 1. Why this recipe works 2. Ingredient notes  3. Step-by-step instructions 4. Tips for making this recipe  5. Frequently Asked Questions 6. Reci ..read more

Has buffalo cauliflower been done a lot? Yes, obvi. Is there a good reason for it? Absolutely! Because trust me when I say these Vegan Buffalo Cauliflower bites are addictive, especially when dipped in my vegan ranch dressing. Cauliflower florets are coated in a seasoned batter, baked in the oven, then doused in a spicy, tangy, and slightly sweet buffalo sauce! All of those rich and spicy flavors bake right in, giving you a crunchy and comforting snack that tastes like it was ordered from your favorite sports bar (if you are like me and don’t have a favorite sports bar, just pretend that you ..read more

This Creamy Umami Noodle Soup with Crispy Mushrooms is seriously the soup of my dreams. It’s inspired by Japanese ramen, but the broth is super creamy and it’s topped with outrageously delicious crispy mushrooms.  The broth is layered with rich, savory flavors that make this taste like a soup that’s been simmering for hours (hint: it only simmers for 5ish minutes!). It also boasts a nutty, creamy, and indulgent texture thanks to soy milk and sesame seeds. The hot broth is poured over bouncy udon noodles and then topped with crispy roasted mushrooms on top, making it a textural wonderland ..read more

There’s something deeply comforting about a Saag Aloo recipe. Maybe it’s the pillowy soft potatoes, silky leafy greens, or the warming Indian spices – whatever it is, I’m on board! Who knew the simple combination of potatoes and greens could taste SO good?? Just like Aloo Gobi, saag aloo is a classic Indian dish that’s nourishing and filling enough to be served as a main or side dish. I stray a little ways away from the traditional version, though, which sautés and steams the potatoes. By roasting the potatoes instead, they take on the most indulgent buttery yet crisp texture that makes every ..read more

Welcome to the January 2024 edition of RPL at Home, where I share what I’m up to when I’m not in the kitchen or in front of the camera.  Each month, I’ll share snippets of what I’m working, habits I’m cultivating, things bringing me joy, books/TV shows/podcasts I’m enjoying, and more. Think of it as stream-of-consciousness blabbering meets a semi-curated list of recommendations meets life update.  ??‍??️ What I’m working on in the biz In case you missed the big news, we launched our brand new weekly vegan meal plan service, Meal Plans by Rainbow Plant Life, earlier this month! Sinc ..read more

Tempeh is an underrated plant-based protein that many vegans are missing out on! Not only is it jam-packed with nutrients and protein, but it’s also just as versatile and tasty as tofu. But if you’re new to this tasty protein, how are you supposed to know how to cook it? This comprehensive guide teaches you how to cook tempeh and how to transform it from a dull soy block to a flavorful vegan meat substitute with crispy edges.  I’m passing along all of the tips and tricks I’ve learned from molding tempeh haters into tempeh lovers. You’ll not only learn the easy way to cook it but also how ..read more