Stuffed Vegan Potato Pancakes (Irish Boxty) with mushrooms, sauerkraut and a creamy Dijon sauce.

White Bean and Kale Soup: a creamy and comforting vegan soup that’s ready in just 20 minutes.

Raw Vegan Zoodle Salad with soy-rice vinegar oil-free dressing. Ready in just 10 minutes.

Chickpea and Avocado Salad with Creamy Hummus Sauce. A great make-ahead salad for lunch, a BBQ, picnic or potluck.

Green Pizza with Herbed Cashew Cheese. A fresh and easy pizza ready in just 20 minutes and a great way to eat your greens!

Creamy Vegan Potato Leek Soup. Great served hot or cold.

Vegan Thai Soup with veggies and rice vermicelli noodles. Easy 20 minute recipe for a quick weeknight dinner!

Vegan Pinto Bean Enchiladas with spinach and quick homemade enchilada sauce.

Samosa Wraps with Homemade Easy Mango Chutney. Make ahead and freeze for a quick weekday lunch!

Black Pepper Tofu with Oyster Mushrooms and Eggplant. A simplified version.

Curried Okra (Bhindi Masala). An easy and flavourful okra dish in a fragrantly spiced tomato-based gravy.

Vegan Forbidden Rice Bowl with bok choy, shiitake mushrooms, crisp vegetables and creamy tahini dressing.

Make-Ahead Vegan Breakfast Tacos with spicy vegan chorizo and scrambled eggs.

A vegan cold noodle salad that’s easy to prepare and refreshing on a hot summer day. Serve as a main or side.

This sweet and sour tofu hits all the right notes: crunchy, sweet, tangy and fresh. Vegetarian and vegan friendly!

Easy and tasty vegetarian stuffed peppers with Mexican spices. Great for a weeknight dinner.