Vegetarian Times

Assembling the fillings for this retro casserole takes just a few minutes bit.ly/3N8Q8Ar

Making your own vegan Kewpie mayo involves MSG. It's not scary. bit.ly/3Hy1Dzi

For us, it's less a question of "if" potatoes, and more a question of "how" – and maybe "how many" bit.ly/3TJBumq

Stuffed with quinoa, cranberries, and walnuts, this hearty entree is fancy enough for a dinner party or easy enough for a Tuesday night bit.ly/3FoH9tS

“I want to have fear-free culture in my kitchen,” she says of her staff, many of whom are, like her, first-generation immigrants. “I want to give them the support that I didn’t receive.” bit.ly/3NeQxCl

Everyone's favorite fun-shaped squash gets its shine bit.ly/3EOUGKY

In the late 1800s, Chinese immigrants began harvesting local seaweed on Pacific Ocean beaches. Today, a forager and educator is reviving those dormant traditions – and teaching students how to incorporate the edible plants into modern cooking. bit.ly/3U0MziJ

And if you don't know, now you know bit.ly/3EW0XT0

You still can't get a dairy-free #PSL at Starbucks cafes in the US – but we have lots of alternatives bit.ly/3Rl9eVK

Anything dairy can do, plants can do butter bit.ly/3LYfP6V

This Italian-grandma-inspired soup gets a boost of healthful protein from cooked chickpeas. bit.ly/3T0Cv8M

Vegan 'charcuterie' is for the cuties bit.ly/3Dfg0qs

Funghi were an indigenous staple of the pre-colonial Mexican diet. Today's innovative Vegan-Mexican cuisine chefs are re-centering mushrooms and creating culinary magic. bit.ly/3uLPGQr

How Brooklyn-made, plant-based mozzarella NUMU is capturing the attention of picky pizzaiolos bit.ly/3ubmeEs

Meat-free diets and bee-friendly lawns can help protect the thousands of bee species currently at risk in the U.S. bit.ly/3NKdDjF

We could all use a tasty shortcut bit.ly/3euy0Fa

Luxury and sustainability meet at this waterside destination bit.ly/3DFLeZg

This vegan dessert brings zippy citrus and creamy texture to the party bit.ly/37QuC3u

The acclaimed pastry chef heard a lot of people say that they’d never had a good vegan croissant. She decided to change that. bit.ly/3wSkPo9