We love making pasta for dinner because it’s easy to customize to everyone in your family’s tastes. I like mine spicy with crushed red peppers and vegan meatballs, while Larissa goes all in on the sauce and a generous sprinkle
Homemade Vegan Marinara Sauce: Rich, Flavorful & Simple Read More »
This vegan miso sauce is creamy, salty-sweet, and loaded with umami, and comes together in just a few minutes. Drizzle it over roasted vegetables, toss it with noodles, or use it as a dip. It tastes restaurant-level but uses simple
Zingy Vegan Miso Sauce for Big Flavor in Minutes Read More »
Caramel is my favorite dessert topping by far! If you’ve ever thought caramel was off-limits without butter and cream, this vegan caramel sauce recipe will change your mind. It’s velvety, glossy, and has the deep, toasty sweetness you expect from
The Dreamiest Vegan Caramel Sauce You’ll Ever Make Read More »
I grew up in Texas, and we know a thing or two about barbecue down here. When Larissa and I became vegetarians in 2013, I thought I’d have to leave BBQ behind. But once I realized the real magic comes
Easy Vegan Barbecue Sauce That’s Better Than Store-Bought Read More »
If you’ve followed us for a while, you know I’m a fan of all things spicy. I’m the one adding hot sauce to everything. So naturally, this vegan sweet and spicy chili sauce has earned a permanent spot in our
The Ultimate Sweet and spicy Chili Sauce for Dipping and Drizzling Read More »
If you’ve been around here for a while, you probably know that jalapeño anything is pretty much my favorite. That said, I’ve got to admit that when I first heard of vegan jalapeño jelly, I wasn’t so sure how I’d
If you’re looking for a flavorful way to bring your veggies, salads, or grain bowls to life, this zesty sesame lime dressing is it. It has the perfect balance of lime juice, toasted sesame oil, and a touch of sweetness
Zesty Sesame Lime Dressing For Quick Healthy Meals Read More »
In this episode of the Vegetarian Zen podcast, we’ll share some ways to make creamy vegan sauces without using nuts. The idea for this topic came from a question posed by a member of the Peas & Carrots Society on
