These vegan Chinese egg tarts pair flaky pastry with a smooth custard filling inspired by classic bakery versions. The recipe uses plant-based ingredients and black salt to recreate the familiar flavor and texture of traditional egg tarts.

These vegan breakfast sandwiches use tofu scramble, vegan bacon, avocado, vegan Cheddar, and garlicky toasted bread. They make four high-protein sandwiches for an easy breakfast or brunch.

This vegan salad uses roasted beet, quinoa, arugula, walnuts, apple, and maple vinaigrette. It serves two and makes a useful year-round lunch that you can prep ahead.