Vegan canning

Korean kimchi jjigae, or tofu kimchi stew, is not to be missed by vegans! Made from kimchi, silken tofu, gochujang, and gochugaru, this stew is the perfect thing to keep you warm during soup season. This plant-based Korean dish takes just a few ingredients and doesn’t require any seafood or pork to be delicious.

Incredibly tender Vegan BBQ Ribs, that are meaty, saucy and DELICIOUS! This recipe uses Beyond Meat and canned jackfruit for the BEST texture!

A fresh, simple and light dish for spring. This stinging nettle soup is quick to make and has just seven ingredients.

You won't believe how easy it is to make your own vegan butter with this recipe! Spread it, sauté with it, bake with it, and so much more!

Fermented (cultured) smooth, fluffy & tangy cashew cream cheese. Perfect for vegans and omnivores alike!

Sassafras, sarsaparilla, ginger and other herbs give this traditional, homemade root beer recipe its distinct, aromatic flavor. And it's naturally fermented, for lots of probiotics and plenty of fizz.

There's all the usual suspects for a cheesy vegan snack here (creamy cashews, nutritional yeast, onion and garlic) - so get ready for the best ever cheesy kale chips!

A simple pickle recipe that's great for pickling broccoli, cauliflower, radishes, onions, cucumbers, and more!

Sour and sweet, this invasive species Japanese Knotweed vegan chutney is delicious, and a great way to start tackling a Japanese knotweed removal project.

Lacto-fermented potatoes offer a better flavor and texture, while being easier to digest! Fermenting your potatoes in salted garlic brine dramatically improves the flavor of the potato while helping them become more tender in the center with a crispy skin.