Alissa Saenz

Serve these scrumptious garlic smashed potatoes with creamy dairy-free basil aioli for a show stealing side dish that’s also pretty darn easy to make. I really like mine topped with some creamy aioli, hence the dairy-free basil aioli drizzled over these. While the potatoes bake, stick some raw, soaked cashews into a food processor bowl, along with a generous amount of fresh basil, lemon juice, garlic, salt and non-dairy milk. Serve these scrumptious garlic smashed potatoes with creamy dairy-free basil aioli for a show stealing side dish that's also pretty darn easy to make.

This vegan minestrone soup is made with veggies, red beans and chickpeas, all simmered in a flavorful tomato broth with pasta. (But also see my tips below for a soggy noodle version of this soup.)So what am I doing posting a recipe vegan minestrone with noodles that sit in broth and inevitably get soggy? First off, if you’re avoiding soggy noodles like I am, start by cooking your pasta separately. This vegan minestrone soup is made with veggies, red beans and chickpeas, all simmered in a flavorful tomato broth with pasta.

Studded with tender-crisp veggies and scrambled tofu, this easy vegan meal is perfect for weeknight dinners and better than takeout! Most of the time I pan-fry my tofu, but scrambled tofu is extra fun because it mimics the scrambled egg you’d find in conventional fried rice. Studded with tender-crisp veggies and scrambled tofu, this easy vegan meal is perfect for weeknight dinners and better than takeout! Add the onion and carrots to the center of the pan, and sauté them for about 4  minutes, until the carrots become tender-crisp and the onion begins to brown.

This vegan chocolate cake is made with two layers of deliciousness slathered and stuffed with rich vegan chocolate buttercream frosting. Binding is achieved by the gluten present in the flour, or if you’re making a gluten-free cake (and I’m honestly not sure how this one would work out if you tried that), your gluten-free flour should contain ingredients that perform the same binding function as gluten. I haven’t tested a gluten-free version of the recipe, but I have had luck with similar cake recipes using Bob’s Red Mill 1-to-1 Gluten-Free Flour. This vegan chocolate cake is made with two layers of deliciousness slathered and stuffed with rich vegan chocolate buttercream frosting.