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Vegan Dirty Rice (One-Pot, Not Mushy)
Long-grain rice, brown lentils, and a pile of finely chopped mushrooms give this vegan dirty rice the speckled look and meaty chew of the Louisiana…
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Vegan Biscuits (Tall, Flaky Layers)
Most vegan biscuits spread into flat pucks before they ever reach the oven, and the fat is usually the reason. Butter that has softened on…
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Vegan Nacho Cheese Sauce (Creamy, Nut-Free)
A pot of potato and carrot does most of the work in this vegan nacho cheese sauce, which is why it comes out thick enough…
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Vegan Caprese Salad (Firm Tofu Mozzarella)
A vegan caprese salad earns its place on the table when the tomatoes are actually worth eating, and this version is built for that moment.…
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Vegan Thai Tea (Creamy, No Dairy)
Vegan thai tea comes down to three things: a strong spiced brew, a sweet coconut base, and cold that never waters it down. Traditional Thai…
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Vegan Pumpkin Pancakes (Fluffy, No Flax Egg)
Vegan pumpkin pancakes live or die by one thing most recipes rush: getting the moisture under control before the batter hits the pan. Canned pumpkin…
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Vegan Gumbo (Smoky, One-Pot Comfort)
Gumbo leans on two things that quick versions tend to rush: a flour roux toasted until it turns the color of dark chocolate, and okra…
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Vegan Crab Cakes (Old Bay, Hearts of Palm)
Vegan crab cakes have a texture problem that trips up most first attempts, because without egg the patties tend to crumble in the pan before…
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Vegan Garlic Aioli (Creamy, No Eggs)
Vegan garlic aioli should be thick enough to hold a spoon and bold enough to wake up whatever you dip into it, and this version…
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Vegan Ceviche (Hearts of Palm, Bright and Zesty)
Vegan ceviche is what I make when I want a starter that feels fresh and a little special but still comes together with nothing more…
