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Vegan
How to Make Rich, Flavorful Vegetable Stock
By
NAOMI TOMKY
Quick Coconut-Chip Sorbet
By
KAT CRADDOCK
Autumn Vegetable Tagine with Bulgur Wheat
By
ROMY GILL
Keep Your Thanksgiving Spread Fresh with Our Favorite Fall Salad Recipes
By
SAVEUR EDITORS
Braised Winter Squash with Fermented Black Beans
By
HANNAH CHE
Our Most Popular Guacamole Recipe Ever
By
ROBERTO SANTIBANEZ
Vegan Cornmeal Pie Crust
By
KAT CRADDOCK
Tamarind Chutney
By
SMITA CHANDRA
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Roasted Hearts of Palm with Romesco Sauce
By
MEGAN ZHANG
Carrots with Aleppo Pepper and Mint
By
MICHAEL SOLOMOMOV
Choy Sum (Asian Greens) with Garlic Sauce
By
SAVEUR EDITORS
Coconut “Macaroonies”
By
BEN MIMS
Green Minestrone with Spinach Pesto
By
JOSITA HARTANTO
Asparagus Mint Slaw
By
LEAH KOENIG
Soba Salad with Lemon-Miso Vinaigrette
By
SONOKO SAKAI
Fried Artichoke Hearts with Taratur Sauce
By
SAVEUR EDITORS
Stir-Fried Asparagus
By
KAREN SMIAROWSKI
Our Favorite Vegan Recipes to Showcase the Power of Eating Green
By
SAVEUR EDITORS
Cider-Braised Red Cabbage
By
SAVEUR EDITORS
Afghan-Style Cauliflower with Tomato Sauce (Gulpea)
By
NAWIDA SAIDHOSIN
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