vegan

It may be an unusual combo, but this warm salad of sweet melon, smoky cauliflower and charred okra is a delicious medley. Serve it with toast to soak up the extra sauce.—Ryan Barclay

Marinated tofu gets stacked up with shiitake mushrooms, orange pepper, Brussels sprouts and radishes for a deliciously flavourful vegetarian kebab.

Roasted oyster mushrooms make an ideal substitution for meat in this plant-based taco recipe. Serve them with our homemade cashew crema.

Coconut oil is the key to this vegan pastry.

Refreshing and versatile, pickled red onions are an easy way to bring instant brightness and texture to any dish. Keep a small batch in your fridge to add to tacos, burgers, bagels and salads.