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Everything you love about nachos comes together in this savory Pinto Bean Nacho Pie from Cook the Pantry by Robin Robertson. You can substitute black beans for the pintos, if desired. Serve for lunch, dinner, or a snack. Print Pinto Bean Nacho Pie Everything you love about nachos comes

If you have the rack and skewer accessories for your air fryer, this is a different and fun way to serve up tempeh and veggies. You can also skewer the tempeh and vegetables and place them directly on the grill pan accessory or in the air fryer

Summer is full of delicious fruits, vegetables, and grains. Grilling them in any season brings summer to mind and enhances the sweetness of the produce. Use a grill pan (or an outdoor grill) if you have one for this Grilled Summer Pasta Salad recipe from Everyday Vegan

Fresh jalapeños are featured twice in this Jalapeño BBQ Tempeh Bowl from Vegan Bowls by Zsu Dever: first in the barbecue sauce and then grilled as a garnish. Garnish with the grilled jalapeño to taste, remembering they are spicy even when cooked. The sauce unites the flavors of

Walk down Mulberry Street in Little Italy on a hot summer day and you’ll find vendors scooping various flavors of Italian ices from their pushcarts into small paper cups. This refreshing treat of fresh summer fruit and ice from NYC Vegan by Michael Suchman and Ethan Ciment is just the

This vegan One Bowl Apple Banana Bread from Vegan Richa’s Everyday Kitchen by Richa Hingle comes together very easily and is also simple to adjust to your preferences. Add 1/4 cup (19g) unsweetened dried shredded coconut for a caramelized, coconutty flavor profile. Add 1/4 cup (65g) peanut butter

This Kung Pao Tempeh from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg is a great signature dish for chef Anyindé because it is a double entendre for his cooking style—like kung POW! Print Kung Pao Tempeh Kung Pao Tempeh is a great signature dish for chef Anyindé

Kimchi tacos are popular all over Southern California, particularly in Los Angeles, where they were invented by Chef Roy Choi and sold from his fleet of Korean taco trucks. The filling is marinated in a sweet and salty pear juice sauce, then quickly seared and topped with

German-style potato salad differs from the usual mayonnaise-laden variety with a dressing that is vinegar- and mustard-based. It’s got a little more zing to it, and the bacon lends some added smoke and savoriness. This vegan version from Baconish by Leinana Two Moons is perfect for summertime cookouts.

In the summer, farmers’ markets in New York City are overflowing with fresh zucchini, but there’s only so much zucchini bread and zoodles a vegan can make! This Mushroom-Stuffed Zucchini recipe from NYC Vegan by Michael Suchman and Ethan Ciment makes perfect use of the summer-fresh produce. Print Mushroom-Stuffed Zucchini In