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Vegan recipes

  • Tuscan Grilled Zucchini and Yellow Crookneck Squash

    Summer squash soaks up the garlic, herbs, and lemon in this marinade like a sponge, and bursts with flavor after a quick turn on the grill. Use the extra marinade (you'll have some leftover) to drizzle over a grain salad, or to grill more vegetables.

  • Pickled Ramps

    Ramps are also know as wild leeks, and are similar to onion and garlic smashed together. These quick refrigerator pickles intensify their crunch, sharp bite, and pungent flavor.

  • Miso Glazed Eggplant

    Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.

  • Peanut Butter Chocolate Chip Cookie Bites

    Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!

  • Cold Peanut Sesame Noodles

    This is an easy dinner for a steamy summer evening. 

  • Black Sesame Sugar Snap Peas

    Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.

  • Cashew Curry

    You can get creative with the vegetables here: use what's in the fridge or what looks good at the store.

  • Buckwheat Noodle Salad

    Utilizing Eden Food's rich, nourishing soba noodles made from 100 percent buckwheat flour, an ancient health food. Earthy, deep brown color, delicious flavor combines with shiitake, wakame and delicate onion flavor for a dish that is great served hot or cold.