Cook Along With Us!
Learn how to meal prep with our founder as she makes 1 or more of the recipes in the Batch Cooking Club plan of the week.
Kale Pesto Sauce: April 29th 10:30 a.m. PST / 1:30 p.m. EST
Hooray for Spring greens! There’s no better season to be green than Spring—and we’re celebrating the season with our Kale Pesto. Join our founder, Stephanie Dreyer to learn how to make this vibrant sauce that we’re spreading in calzones and tossing with sheet pan gnocchi and vegetables in our newest meal plan.
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Everything Bagel Beet Burgers: April 22nd 10:30 a.m. PST / 1:30 p.m. EST
Raise your hand if you’re as obsessed with the “everything bagel” craze as we are these days! If so, you’ll want to join our founder for our newest burger recipe. We’ve given beets a makeover in this tasty burger that is sandwiched between a bagel and loaded with schmear. What’s not to love?!
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ICYMI: Herb Tempeh Steaks
There are so many delicious ways to power up with plant protein but tempeh is one of our favorites. In this easy enough for the weeknight recipe, our founder, shows you how we simply coat tempeh with garlic, rosemary and marjoram for an herbalicious main course that adds the right amount of fancy pants to your everyday.
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ICYMI: Crispy Chickpeas
Say good-bye to store-bought croutons and snacks with this recipe for Crispy Chickpeas. Our found will show you how to make an Indian spiced version to top our Curried Cauliflower Soup, but you can use the simple technique to change these up a dozen different ways into whatever flavors you’re craving.
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ICYMI: Quinoa Fried Rice
Have we mentioned how much we love Trader Joe’s? It’s our favorite place to take some vegan help from the store. We love their Japanese Style Fried Rice so much that it inspired us to create our own quinoa version. Loaded with lots of veggies and tons of flavor, learn how to make this Asian-inspired recipe with just a few ingredients.
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ICYMI: Miso Glazed Tofu
Don’t dis tofu until you’ve tried our Miso Glazed Tofu! We’ll show you how to press and glaze it to perfection in this week’s live cooking class with our founder.
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ICYMI: Homemade Vegan Ricotta
We love to take some help from the store when it comes to vegan ricotta, but sometimes you want homemade. This Vegan Ricotta is a basic staple that’s just as delicious stuffed in our Lasagna Rolls with Spinach Cream Sauce, as it is spread on Pizzadillas—and it’s super easy to whip up a batch with only a few ingredients.
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ICYMI: Vegetable Paella
Paella isn’t just for parties—it makes a fun, “destination” night meal for the family, while serving up lots of leftovers for lunch during the week. Serve with a fun tapas board and a simple green salad and...dinner is served! Let us take you step by step with how to make our delicious plant-powered paella.
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ICYMI: Barbecue Jackfruit
If you haven't tried a vegan version of a pulled pork sandwich with shredded jackfruit, you're missing out! The stringy texture of jackfruit is a perfect plant-powered substitute, especially when its simmered in barbecue sauce and piled on sliders with your favorite slaw. Check out the class to find out what we're talking about.
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ICYMI: Mushroom Lentil Stroganoff
One of our favorite things to do is to veganize some of our pre-vegan traditional favorites. Beef Stroganoff is one of those recipes for our founder—and she shows you how to make a delicious plant-based version with our Mushroom Lentil Meatballs.
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ICYMI: Polenta Panzanella Salad with Chickpea Bruschetta
Have you tried swapping polenta for croutons in your favorite salad recipes? Join our founder in this week’s live cooking class to learn how to make our Polenta Panzanella Salad with Chickpea Bruschetta. We’ve swapped bread in this traditional salad with cubed polenta and added our Chickpea Bruschetta for a fun twist on an Italian favorite.
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ICYMI: BBQ Sweet Potato Chickpea Burgers
We love a flavorful plant-based burger and these BBQ Sweet Potato Chickpea Burgers are bursting with deliciousness (if we do say so ourselves!). We love to top them with a tangy slaw and sandwich them between a doughy bun slathered in barbecue sauce. They freeze well so you can keep a stash handy for whenever your burger cravings arise. Learn how to make a batch!
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ICYMI: Chickpea Buffalo Salad
Ready to take your sandwich game up a level? Learn how to make a batch of our Buffalo Chickpea Salad and layer it in rolls for a meal the whole family will love.
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ICYMI: Baked Spinach Falafel
Where are all our falafel fans? Crumbled in salads, smothered in wraps or layered on our Cauliflower Hummus Nachos, these Baked Spinach Falafel are quick and easy to throw together. Learn how to make a batch in this week’s live cooking class.
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