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The New Baguette

A healthy recipe blog about plant-based cooking for beginners.

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2 bowls of Thai curry with noodles on a pink table next to limes and basil

Creamy Veg Curry with Crispy Tofu and Sesame Noodles

A slice of veggie lasagna on a white plate on a dark wooden table

Vegetable Lasagna with Cashew Ricotta

Shiitake bacon on a baking sheet, being flipped with a fish spatula

How to Make Shiitake ‘Bacon’

Tips + How-to's

Russian fried potatoes with shiitake mushrooms and dill, on a floral plate, on a wooden table

From the Motherland: Fried Potatoes with Mushrooms and Dill

3 vintage plates with wedges of whole roasted cabbage with tomato-mushroom gravy

Whole Roasted Cabbage with Tomato-Mushroom Gravy

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Hi, I'm Alex

Writer, photographer, recipe developer, and chief vegetable cheerleader here at The New Baguette.

My mission is to inspire you to cook more delicious, plant-centered meals at home.

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The first recipe of #TNBNewFavorites is live 🥳

The first recipe of #TNBNewFavorites is live 🥳 Please meet my Creamy Veg Curry with Crispy Tofu and Sesame Noodles!

This mash-up is inspired by penne alla vodka, Thai red curry *and* ramen 🍜 It consists of lightly cooked veg - zucchini, bell peppers, carrots + broccoli - in a creamy, spicy coconut broth, along with crispy tofu, served over slippery sesame noodles. The contrast between the nutty noodles, chewy tofu, crunchy veg, and the rich sauce is just so satisfying and fun to eat 🤤 Healthy-ish comfort food at its finest. LINK IN BIO

Happy March, my friends! 🌸 Back in Ukraine, Mar

Happy March, my friends! 🌸 Back in Ukraine, March 1st is considered the beginning of spring - and even though spring equinox isn't for another few weeks, I'm feeling a burst of renewed energy already. Hope you are too!

In honor of the season of renewal, March will be all about new favorites! I'll be posting updated versions of classic recipes that I’ve been experimenting with, as well as new-to-me recipes I’ve recently fallen in love with. Can't wait to share them all with you Stay tuned... 🥳 #TNBNewFavorites

I had the best time experimenting with “boring” winter vegetables for #TNBWinterVeg ❤️ Here’s a recap of all the recipes from this month...

-Russian Fried Potatoes with Mushrooms, Dill and “Fancy” Mayo
-Roasted Carrots and Shallots with Parsley Pesto and Capers
-Roasted Cauliflower with Curried Tahini Sauce and Dates
-Shredded Carrot Salad with Yogurt, Coriander and Dill
-Marinated Beets with Cashew Ricotta, Hazelnuts and Basil
-Whole Roasted Cabbage with Tomato-Mushroom Gravy

Head to thenewbaguette.com (or my bio link) for the complete recipes. Lmk which one’s your fave! 🤗

This whole roasted cabbage is the pièce de résis

This whole roasted cabbage is the pièce de résistance of #TNBWinterVeg month 🥳@aint_too_sweet and I have been developing this recipe for the past month, and I’m so excited to finally share it with you!

Allow me to start by saying this is one of the freakiest-looking things that’ll ever come out of your oven (swipe for spoof) – but also one of the most delicious. This cabbage has a deeply savory, caramelized crust and a sweet, chewy interior, with a rich gravy served alongside.

Between the smoked paprika-mustard glaze, the mushroom-tomato sauce, and the charred edges, this cabbage has the vibe of stuffed cabbage rolls, but with considerably less fuss.

Turns out, roasting a whole cabbage is not unlike cooking a Thanksgiving turkey. LINK IN BIO for all my tips + the complete recipe ❤️

So I realize mushrooms are a year-round favorite -

So I realize mushrooms are a year-round favorite - and I could personally eat them every day - but I couldn’t *not* unearth this recipe from the archives for #TNBWinterVeg: my beloved Mushroom Bourguignon 🤤

Seared mixed mushrooms simmered in a red wine broth with onions, carrots, and spices, creating a rich, savory stew for spooning on creamy potatoes or polenta. Hearty winter food at its finest 🍄 LINK IN BIO

Beets are one of those vegetables that – from my

Beets are one of those vegetables that – from my observations, anyway – people love to order in restaurants but aren’t so keen on cooking at home. With this restaurant-inspired recipe, I hope to change that! 🎉

Continuing on with #TNBWinterVeg, I present you these fancy-looking (yet super simple to make) marinated beets. There’s a layer of rich and savory cashew “ricotta” and a mess of silky, earthy beets marinated with lemon juice and olive oil. Crunchy, roasted hazelnuts and ribbons of basil are sprinkled on top. Head to the bio link for the recipe and all my tips for cooking beets at home 🤗

What’s your fav way to eat this winter veg?

Cabbage is a real MVP of winter vegetables. There’s almost nothing more versatile - you can saute it, grill it, roast it, simmer it in a soup, or eat it raw - or cost efficient. Plus, it magically stays fresh in the fridge for what seems like months 😱

These sautéed cabbage bowls with seared tofu and sesame-ginger sauce are one of my fave weeknight meals. Just one skillet + 35 minutes required! LINK IN BIO 🍲#TNBWinterVeg

It’s amazing what just a few extra steps/ingredi

It’s amazing what just a few extra steps/ingredients can do for our everyday cooking. Take something as basic as roasted cauliflower. Seasoning it with a few intentional spices (coriander + garlic); whisking up a special sauce for it (curried tahini); and adding an unexpected garnish (chopped dates), makes it just wow 🤤 This combo of flavors is gonna blow your mind, I promise!

Head to today’s stories for the step-by-step of my new favorite way to eat cauliflower 💛 (also saved in highlights)

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