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Vanessa Pass
Food Editor
veganEasy garlic chili oil rice noodles
Xueci Cheng
Crispy parmesan potatoes and beans with wild garlic dip
Martina Trommer
vegetarianHoney-soy glazed tofu with soba noodles
Xueci Cheng
Yo Po Mian (Hot Oil Noodles)
Christian Ruß
veganVegan cacio e pepe
Martina Trommer
vegetarianCabbage fritters with sriracha mayo
Hanna Reder
Creamy tahini noodle soup
Mary-Linh Tran
veganVegan indian potato curry (Aloo Sabzi)
Julian Mancuso
veganVegan pulled mushroom burger
Simone Wimmer
vegetarianEasy homemade flatbreads with burst cherry tomatoes
Christian Ruß
5-ingredient buttery fennel and leek orzo risotto
Devan Grimsrud
vegan5-ingredient miso mushroom risotto
Devan Grimsrud
veganEasy vegetable noodle soup
Devan Grimsrud
vegetarian5-ingredient sour cream and onion smashed potatoes
Ruby Goss
vegetarianBeet, blood orange, and burrata salad
Hanna Reder
veganRed lentil and eggplant moussaka
Hanna Reder
vegetarianCheesy pizza rolls
Christian Ruß
vegan5-ingredient sticky hoisin-roasted broccoli wedges
Devan Grimsrud
Burst cherry tomato and miso pasta with sesame crunch
Ruby Goss
Feel good vegetarian miso ramen
Lisa Schölzel
vegetarianBombay-style potatoes
Xueci Cheng
vegetarianButtery kimchi fried rice
Ruby Goss
vegetarianEggplant katsu burger
Ruby Goss
veganVegan scrambled eggs
Julia Stephan
Schiacciata di zucchine (Italian zucchini flatbread with rosemary)
Vanessa Pass