Cookthink

I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed. Read more about this recipe at VeganYumYum.

Tofu Kale Stir-Fry

This recipe is fast, easy, and super-adaptable. Press tofu to remove excess moisture before cooking, but if it sticks to the pan, just scrape off the sticky parts and the crispy tofu crumbles add texture to the final dish. Read more about this recipe at VeganYumYum.

Yucatan Seitan

Recado is a red spice mixture containing annatto seeds. Annatto is tangy and is mixed with oregano, cumin, clove, cinnamon, pepper, allspice and garlic to spice chicken in Belize and other parts of the Yucatan -- and seitan in this recipe. Read more about this recipe at VeganYumYum.

Easy Baked Seitan

You can use store-bought seitan, but making your own baked seitan is really, really easy. All it takes is a little bit of forethought (it bakes for an hour and a half). Read more about this recipe at VeganYumYum.

Vegetable Broth

Making your own vegetable broth is simple. The broth will keep about a week in your refrigerator, and two good months in your freezer. Freeze some in ice cube trays for easy storage. Read more about this recipe at VeganYumYum.

Sesame Soba With Chicken, Broccoli And Basil

This warm noodle dish with Japanese flavors is a satisfying meal in itself, and a great way to use up a leftover cooked chicken breast. Read more about this recipe at hogwash.

Braised Kabocha Squash And Chicken

Kabocha squash requires a big knife, a firm hand and about 10 minutes to prep the familiar orange flesh of this squat, green pumpkin, but its floury sweetness is worth it. Read more about this recipe at the Washington Post.