From eggplant muffuletta to 10-vegetable stir-fry, this is how legendary chef Emeril Lagasse puts the “bam!” in plant-based.

Remove chili from the heat, and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups to a blender, ...

A proper bowl of chili, if done right, also is full of heat-forward spices like paprika, chili powder and crushed red pepper, ...

Looking to amp up your next batch of macaroni and cheese? We've got you covered. These are the ingredients you should and ...

Today's recipe calls for corn, spinach, cherry tomatoes, bell pepper and onions. It includes chicken, but you can substitute ...

Vegan Romanian micis (aka mititei) are small, skinless sausages have been a staple in Romanian cuisine for hundreds of years. Traditionally made with meat, our recipe provides a v ...

This trio of vegan hors d’oeuvres is simple, satisfying and appealing to guests with a wide variety of food preferences.

Netherlands-based colouring foods group GNT has confirmed its first paprika emulsion to the plant-based Exberry colour ...

The vegan Portuguese tempeh asado puts a plant-powered spin on the classic asado, traditionally a meat-centric affair centered around grilling. In this rendition, tempeh takes center stage as a ...

Tucked away just 7km outside the village of Greyton in the Western Cape is an animal sanctuary where people gather to feast ...