IE 11 is not supported. For an optimal experience visit our site on another browser.
  • UP NEXT

    Serve up triple-decker burgers, potato salad at your next barbecue

    04:23
  • Hoda and Jenna try the new Oreo-Ritz combination

    03:16
  • New trendy junk foods: Vegan cake, eggplant ice cream and more

    04:39
  • Chef Lucas Sin’s cold sesame noodles, smashed cucumber salad

    04:18
  • Ukrainian beer fosters ‘worldwide happy hour’ in support of Ukraine

    03:43
  • Try this easy Yang Chow fried rice and shrimp recipe

    04:31
  • Learn how to make vegetable lo mein

    05:10
  • Al Roker shares his ultimate summer grilling tips

    05:05
  • Dylan Dreyer shows Cal, Ollie & Rusty how to cook minestrone

    03:46
  • Formula arrives in US, reserved for babies with allergies and hospitals

    02:55
  • Jack Cakebread, pioneering Napa Valley winemaker, dies age 92

    02:13
  • Skrewball Whiskey cofounder shares story of peanut butter spirit

    05:02
  • Whole fried chicken and buttermilk biscuits: Get the recipes!

    04:36
  • 3 chefs share their recipes for a taste of South Carolina

    04:16
  • Make this light, lemony pasta dish in just 30 minutes

    04:15
  • Biden invokes Defense Production Act to boost formula supply

    02:08
  • Easy Israeli dips: Baba ganoush and Lutenitsa

    04:29
  • Matt Abdoo shares recipe for saucy burger with Mexican street corn

    04:38
  • Easy grilling tips to take your barbequing to the next level

    04:59
  • Turn your mojito into a marinade with this fun chicken recipe

    04:37

Veganuary meal ideas: Cauliflower fried ‘chicken’ and lentil tacos

04:16

Blogger Jenné Claiborne joins TODAY with two vegan recipes to inspire people during “Veganuary,” which is when people take out animal products from their diet during January. Check out her recipes for a cauliflower friend “chicken” and a lentil salad.

Celebrate Veganuary with cauliflower 'chicken' and lentil tacos