Thomas Pagot

This vegan egg salad is creamy, savory, and packed with that classic eggy flavor. Firm tofu gives it the perfect texture, while a secret ingredient adds a subtle sweetness, golden color, and helps thicken the creamy mayo-based sauce. It’s ready in just minutes and makes the perfect filling for sandwiches, toasts, and wraps! A reader recently told me about the best egg salad she’d ever had in Kyoto, at a vegan chain called Mercy Vegan Factory. Naturally, I had to look into it.

Combine the sugar and lemon zest. Add the sugar and finely chopped lemon zest to a bowl. Using your hands, rub the lemon zest with the sugar. This step releases the essential oils from the zest, resulting in a more intense lemon flavor. Mix the other ingredients. Transfer the sugar, lemon zest, lemon juice, cornstarch, turmeric, kala namak, and plant-based cream to a saucepan. Whisk until the cornstarch is dissolved. Heat until thickened. Heat the mixture over medium heat, whisking constantly.

These Marry Me lentils might just become your new favorite cozy dinner. Green lentils simmer in a Tuscan-inspired sauce infused with garlic, sun-dried tomatoes, and plenty of dried herbs, then get finished with a splash of cream for a rich, creamy consistency! Savory, seriously comforting, and ready in about 40 minutes.