4 secret vegan recipes that friends begged me for

Ingredients

• 12 oz (340 g) short pasta (rigatoni or penne)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1–2 tsp red pepper flakes (to taste)
• 1/4 cup vodka (optional, but recommended)
• 1 (14 oz/400 g) can tomato sauce or crushed tomatoes
• 1/2 cup raw cashews, soaked in hot water 20 minutes, drained
• 3/4 cup unsweetened oat milk (or water)
• 2 tbsp nutritional yeast
• 1 tsp sugar (balances acidity)
• 1 tsp kosher salt, plus more for pasta water
• Black pepper, to taste
• Handful fresh basil, chopped
• Optional: 1 tbsp vegan butter for extra gloss
• 1 1/2 lb Brussels sprouts, trimmed
• 2 tbsp olive oil, divided
• 2 tsp maple syrup, plus 1 tbsp for pepitas
• 1 tbsp white miso
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup red onion, very thinly sliced
• 1/3 cup dried cherries or cranberries
• 1/3 cup toasted pepitas (pumpkin seeds)
• 1/4 tsp chili powder
• Zest of 1 lime, plus 2 tsp lime juice