This vegan dum aloo combines golden baby potatoes with a rich tomato gravy flavored with fennel, cumin, and warming spices. The curry stores well and often tastes even better the next day, making it a useful option for meal prep.

Helen Au’s blueberry crumble pie pairs a flaky vegan crust with bubbling blueberries and a crisp oat topping. The pie balances jammy fruit, warm cinnamon, and crunchy crumble for a dessert that feels classic, cozy, and easy to share.

This oyster mushroom and preserved lemon pasta combines roasted mushrooms, spaghetti, pistachios, and fresh basil in a simple vegan meal. Preserved lemon adds a bright savory flavor that transforms a short ingredient list into a flavorful lunch or dinner.