This vegan chocolate olive oil cake is ultra-moist, super-rich, and intensely flavorful.

This almond butter tofu is pan-fried with garlic and ginger, then drenched in a luscious almond butter–lime sauce.

These vegan strawberry rolls are tender, fluffy, and stuffed with gooey strawberry filling, then topped with dairy-free strawberry frosting.

This vegan poke cake starts with a tender cinnamon cake filled with gooey butterscotch pudding, and topped with vegan cream cheese frosting.

This vegan lemon cobbler features a luscious, zippy lemon filling topped with chunks of fluffy vanilla cake. Super easy to make!

This vegan larb is made with crumbled stir-fried tofu tossed with fresh herbs and served over crisp lettuce leaves.

This soupe au pistou features veggies like green beans, summer squash, and tomatoes, plus pasta and white beans, topped with basil pistou.

This smoky harvest quinoa soup is packed with sweet potatoes, tomatoes, and spinach, simmered with lentils and quinoa in a smoky broth.

This easy cabbage soup is loaded with tender veggies, potatoes, and a light, flavorful broth with zippy lemon juice and fresh dill.

This white bean leek soup is hearty, healthy, irresistibly creamy, and brightened with refreshing lemon.

This vegan nihari is made with a mix of lentils and mushrooms in place of meat, simmered with warming spices like cinnamon, anise and clove.

This tofu jalfrezi is made with smoky onions and peppers and crispy tofu cubes in a spicy tomato sauce. It’s quick and easy to make!