Vietnamese-Inspired Tomato Noodle Soup

This Vietnamese-Inspired Tomato Noodle Soup is inspired by Bun Rieu, which has a savory, sweet, and slightly acidic tomato flavor from the soup base. This version has seared king oyster…

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Easy Stir-Fried Rice Noodles

A simple stir-fried rice noodle recipe packed with mushrooms and vegetables! You’re of course free to add ant vegetables of protein you desire. This is a great way to use…

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Gochujang Cauliflower Tacos

These were the tacos I made for my final dish in culinary school! These Gochujang Cauliflower Tacos are heavily inspired by Korean, Japanese, and Mexican flavors. I also really love…

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Crispy Vermicelli Noodles with Special Sauce

Crispy Vermicelli Noodles with a Special Sauce - A tasty Chinese gravy-like sauce poured over crispy fried vermicelli noodles give you a unique crispy-chewy noodle consistency with each bite. As…

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Tempeh Spring Rolls with Hoisin Peanut Sauce

These Tempeh Spring Rolls with Hoisin Peanut Sauce are bright, refreshing, and packed with protein from Lightlife Smoky Bacon Tempeh and crunchy vegetables. These are inspired by Vietnamese spring rolls…

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Mushroom Meatballs in Tomato Sauce

Vegan Mushroom Meatballs homemade with a simple mix of mushrooms, processed oats, and brown rice or quinoa make a very ‘meaty’ and also fiber-packed bite. The meatballs as-is are already…

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Read more about the article Vegan Nuggets with Gochujang Glaze
These vegan tofu nuggets are coated in an irresistibly sticky, spicy, sweet, and savoury gochujang glaze.

Vegan Nuggets with Gochujang Glaze

These air-fried vegan nuggets made with a mix of extra firm tofu and coated with an irresistibly sweet and spicy gochujang-based sauce is the ultimate finger food! These nuggets are…

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Read more about the article Smashed Potatoes with Dill Mayo
These garlic smashed posts dipped in a delicious dill mayo might just be the ultimate finger food!

Smashed Potatoes with Dill Mayo

These smashed potatoes with a delicious dill mayo is great as a starter, side, or as a snack. Baby potatoes are boiled until fork tender before being coated in olive…

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