paprika, cayenne pepper, coriander, sugar, and vinegar together, ensuring a well-combined mixture. Pour the mixture over the ...

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

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

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 ...

More than 300 plants make up the attraction’s largest showing of chilli to date, including one of the world’s hottest chillies Wet, overcast summer provided the perfect conditions indoors for the exhi ...

You can have it all — at one table with a cheese and charcuterie board, crudités, hors d'oeuvres, and light appetizers. A ...