This easy vegan lasagna is a boon to all those who abstain from dairy, but even cheese-lovers will enjoy this version of an Italian-American classic. Made hearty with fried and marinated eggplant slices, with a creamy filling of soft tofu flavored with parsley and lemon, there's plenty of savory tomato sauce gilding all the layers of noodles too. Read more.
Vegan Chocolate Cupcakes
These cupcakes are moist, tender, deeply chocolatey, and just happen to be vegan too. They're tasty enough to eat all by themselves, but even better topped with our Vegan Fluffy Buttercream Frosting (or your favorite frosting recipe, of course). Read more.
Vegan Fluffy Buttercream Frosting
Fluffy and full of vanilla, this vegan buttercream frosting is perfect for all your baked goods, from cupcakes to layer cakes (or even licked straight off a spoon). Read more.
Food & Wine's Justin Chapple has a great trick to making vegan meringues.
What's a Vegan Substitute for Eggs?
No animals, only apples, in your baking.
How to Make a Vegan Breakfast Parfait
Tess Masters, who also goes by the nickname The Blender Girl, is a blogger who specializes in vegan and vegetarian blender recipes. Here she makes a guest-friendly nondairy breakfast parfait that actually tastes like yogurt and fruit! Here's the recipe so you can make it yourself.