A free weekly vegan newsletter: plant-based dinners for the week, one kitchen trick and a reader question, every Sunday. Plus every recipe we have ever sent.https://hungryvegan.co/en-ushttps://hungryvegan.co/recipes/creamy-pumpkin-sage-pasta-with-white-beans/https://hungryvegan.co/recipes/creamy-pumpkin-sage-pasta-with-white-beans/This creamy pumpkin sage pasta blends canned pumpkin, white beans, soy milk and nutritional yeast into a silky sauce, then tosses it with pasta, more whole beans, spinach and crispy fried sage.Mon, 26 Oct 2026 00:00:00 GMTRecipelunchhttps://hungryvegan.co/newsletter/five-sauces/https://hungryvegan.co/newsletter/five-sauces/Issue 3 of Hungry Vegan. Five quick vegan sauces with easy ratios that turn rice, greens and beans into dinner, plus overnight oats and a chickpea sandwich.Sun, 25 Oct 2026 00:00:00 GMTNewsletterhttps://hungryvegan.co/recipes/chocolate-peanut-butter-overnight-oats/https://hungryvegan.co/recipes/chocolate-peanut-butter-overnight-oats/These vegan overnight oats stir rolled oats, cocoa, peanut butter, chia and soy milk together in five minutes, then rest in the fridge overnight into a thick, pudding-like breakfast that keeps for four days.Sun, 25 Oct 2026 00:00:00 GMTRecipebreakfasthttps://hungryvegan.co/recipes/smashed-chickpea-salad-sandwich/https://hungryvegan.co/recipes/smashed-chickpea-salad-sandwich/This vegan smashed chickpea salad mashes canned chickpeas with vegan mayo, Dijon, lemon, celery, pickles and fresh dill into a creamy, crunchy sandwich filling that takes 10 minutes and keeps for four days.Sun, 25 Oct 2026 00:00:00 GMTRecipelunchhttps://hungryvegan.co/newsletter/where-the-protein-is/https://hungryvegan.co/newsletter/where-the-protein-is/Issue 2 of the Hungry Vegan newsletter. A plain list of where vegans get protein, with approximate amounts, plus peanut tofu noodles and freezer breakfast burritos.Sun, 18 Oct 2026 00:00:00 GMTNewsletterhttps://hungryvegan.co/recipes/peanut-tofu-noodles/https://hungryvegan.co/recipes/peanut-tofu-noodles/These vegan peanut noodles toss rice noodles in a creamy peanut, soy and lime sauce with crispy cornstarch-coated tofu and raw crunchy vegetables, and they taste just as good cold the next day.Sun, 18 Oct 2026 00:00:00 GMTRecipedinnerhttps://hungryvegan.co/recipes/tofu-scramble-breakfast-burritos/https://hungryvegan.co/recipes/tofu-scramble-breakfast-burritos/These vegan breakfast burritos wrap a turmeric and black salt tofu scramble, crispy potatoes, black beans and spinach in big flour tortillas, and they freeze for up to three months for grab-and-go mornings.Sun, 18 Oct 2026 00:00:00 GMTRecipebreakfasthttps://hungryvegan.co/newsletter/the-five-shelf-pantry/https://hungryvegan.co/newsletter/the-five-shelf-pantry/Issue 1 of the Hungry Vegan newsletter. The short list of pantry staples behind most vegan weeknight dinners, plus a red lentil dal and chickpea shawarma bowls.Sun, 11 Oct 2026 00:00:00 GMTNewsletterhttps://hungryvegan.co/recipes/crispy-chickpea-shawarma-bowls/https://hungryvegan.co/recipes/crispy-chickpea-shawarma-bowls/These vegan shawarma bowls roast canned chickpeas and red onion with a cumin, paprika and cinnamon spice mix at 425°F until crisp, then pile them over rice with cucumber salad and a garlicky tahini lemon sauce.Sun, 11 Oct 2026 00:00:00 GMTRecipedinnerhttps://hungryvegan.co/recipes/red-lentil-coconut-dal/https://hungryvegan.co/recipes/red-lentil-coconut-dal/This vegan red lentil dal simmers split red lentils in coconut milk, tomatoes and warm spices for about 20 minutes, until they collapse into a thick, creamy stew you finish with spinach and lime.Sun, 11 Oct 2026 00:00:00 GMTRecipedinner