Classic potato scones, AKA tattie scones, are a savory Scottish staple. More of a flatbread than a pastry, they go with every meal.

This French onion soup creates a deeply caramelized, boldly flavored broth and finishes it with gooey, golden vegan cheese on top.

Seasoned with rosemary, orange, and flaky salt, fried almonds are richer, crunchier, and more evenly toasted than plain roasted nuts.

Yuba meets pesto in this hand-held meal. Forget chicken or tuna; yuba is the new salad meant for your sandwich!

Festive and flavorful, these Christmas fajitas use hearty portobello mushrooms and vibrant peppers for a colorful, plant-based twist.

Shaving paper thin planks of zucchini creates luxurious lengths, approximating wide paparadelle.

This plant-based cioppino trades the briny depths of the sea for the earthy richness of mushrooms.

This savory snack starts with flattened rice flakes and layers in the bold flavors of mustard seeds, cumin, curry leaves, and more.

This plant-based take on King Ranch Casserole transforms the traditionally heavy, canned-soup classic into a fresh and wholesome meal.

Treat yourself to healthy snack bars that taste like decadent cake batter! It’s a well-deserved indulgence you can feel good about.

Iron is the secret ingredient to giving these plant-based sausages the distinctive metallic twang of blood, no sacrifices needed.

Let out your aggression and smash your way to a better cucumber salad. With gin, lime, and mint, it’s inspired by the Tom Collins cocktail.