Inspired by Hostess cupcakes, chef Joanne Chang teaches us how to make these amazing chocolate cupcakes that are filled with an eggless cream and are so unbelievably delicious, you won't believe they're vegan.
Tabitha Brown satisfies cravings for a smoky burger -- but vegan -- with a veggie burger loaded up with sun-dried tomatoes, black beans, mushrooms and more.
This low-calorie, vegan breakfast scramble is high in fiber and protein, with lemon juice to adds a little brightness. Serve with whole-wheat toast to round out the meal.
While these dairy-, egg- and gluten-free brownies taste super decadent, they're fortified with wholesome ingredients including flaxseeds, almond flour and butter, and coconut sugar and oil.