Vegan

These tart and tangy roasted vegetables start in your oven and end on a Greek island. They’re an effortless plant-based side dish, perfect for any meal and a guaranteed crowd pleaser. The lemon juice and olive oil are fruity and light, while the black pepper and fresh dill round out the flavor palate with full earth tones.

This is a really delicious and easy foundational recipe. The method is adaptable to a wide range of root veggies—whatever you have on hand—and the simple, flavorful mustard glaze adds a zing to wintry weeknights.

These kale chips are unbeatable. They are crunchy, salty, savory, and still light. Everyone who’s tried these comes back for more. And they just so happen to be vegan, too.

Now here’s a salad for the fall! Dazzled with jewel-toned beets, deep crimson-colored pomegranate arils and vibrant carrots, this salad is as flavorful and nutritious as its bold colors would suggest. The light and refreshing lemon ginger vinaigrette brings it all together.

Winter is the perfect time to enjoy the benefits of kale and cauliflower. This simple soup recipe combines both ingredients to warm you up and leave you feeling satisfied.

This delicious dip is the perfect addition to your Mezze platter! Paired alongside a winter salad, or any falafel bowl, this dish offers a fresh spin to a classic Mediterranean dish.

This guacamole is a great last minute dinner party appetizer, in part, because it's so adaptable - you can use fresh or frozen peas, substitute lemon for lime juice, and spice it up however you'd like. All it takes is a a food processor and a few minutes of your time. Serve it with a variety of accompaniments - tortilla chips, whole grain crackers, even toasted crostini will do wonders for it. 

Soba noodles tossed in a spicy almond butter sauce and made irresistible by a colorful assortment of crunchy veggies. They’re almost too pretty to eat!

Crunchy, cold, quick, and heatwave-friendly: all the things you need in a summer recipe. These chickpea wraps come together in under 30 minutes and can sit in the fridge for much longer before hitting the dinner table — a recipe without heat that works on your schedule.

A crunchy tortilla stuffed with soy chorizo, potatoes, refried beans, and shredded cheese. What’s not to love about this spin on the classic Mexican dish?

Sweet and juicy grilled tomato, zippy crispy chickpeas, and succulent kale bites. What’s not to love in this dinner-sized salad?

This vegan take on the classic Nashville Hot Chicken Sandwich provides a punch of flavor, plant-based protein, and all the spice as the original.

This sheet-pan tofu is your newest barbecue find. No grill needed to for these crispy-crunchy mustard flavor bombs.

This combination of sautéed onion, mushrooms, and black bean not only satisfies the burger craving, but it incites another! For a shroom burger! The trick is to give everything a good chop so that there is minimal patty breakage. Serve fresh off the skillet with your favorite condiments and toppings.

This comforting pasta lends itself to an easy late June lunch or dinner and is to be best enjoyed outside on a picnic blanket. As the days get longer and summer begins to show its face in the form of sun kisses and grass stains, make this meal to celebrate the produce of late June while maximizing your time outside. It will be ready in no time!

This veggie-packed bowl is comforting and high in plant-based protein. It makes for a quick dinner and can be easily customized with seasonal produce.

These delicate, crispy, gingery dumplings have been a favorite in my family for years—ever since I became a pescatarian, and my grandmother started making this recipe with tofu and shiitake mushrooms instead of pork. Best made and enjoyed with loved ones.

The curry my mom started making for me when I first decided to eat vegetarian. Seasonal veggies give it a beautiful range of color and coconut milk provides a clean feel. It’s fool-proof and adaptable so get creative!