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Headshot of Jason Wyrick

Jason Wyrick

Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.

All Contributions from Jason Wyrick (7)

Costa Rican Rice and Beans (Gallo Pinto)

Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This dish, which…

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Dan Dan Mian Noodles

This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and…

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Garlic Hash Browns with Kale

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them…

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Caldo Verde

Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans….

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Curried Tomato Lentil Soup (Shorba Addis)

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in…

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Fettuccine with Grilled Asparagus, Peas, and Lemon

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner. From 21-Day Weight Loss…

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Veggie Enfrijoladas

This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce…

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