This peanut butter ramen is made with a creamy peanut butter–coconut broth, crispy tofu, slurpable noodles, and tender veggies.

This roasted garlic soup is rich, silky smooth, and loaded with the irresistible savoriness of slow-roasted garlic.

This balsamic beet salad is loaded with creamy avocado and crunchy maple walnuts tossed with fresh greens and marinated beets.

My kabocha squash soup is silky smooth, lightly sweet, and infused with the warm spices of Japanese curry.

Miso is the secret to adding deep, savory flavor to this creamy vegan pasta featuring tender shiitake mushrooms and sweet peas.

This chili lime tofu is pan-fried until crispy, then simmered in a tangy, spicy sauce until it’s caramelized, and bursting with flavor!

These vegan harvest bowls are made with marinated baked tofu, roasted butternut squash, massaged kale, pepitas, and maple tahini dressing.

This vegetable focaccia is topped with zucchini, juicy cherry tomatoes, smoky red bell peppers, zesty red onion, and roasted garlic cloves.

This tofu adobo is made with tender tofu and sweet pineapple chunks braised in a rich, tangy-sweet sauce made from pantry staples.

Make your own vegan massaman curry paste, from scratch! It’s rich, bold, and packed with flavor!

These scallion oil noodles are packed with bold, savory flavor! They taste like they came from a restaurant, but are easy to make at home!