Pressing tofu is the key to getting perfect texture and flavor when baking, frying, or stir-frying. Learn how to press tofu using 3 methods!

These vegan jalapeño poppers are made with spicy jalapeño peppers stuffed with cashew cream cheese and covered in a crispy panko breading!

These vegan chocolate cupcakes are rich, decadent, and loaded with chocolaty flavor. Easy to make and perfect for treating yourself!

This cozy vegan chicken noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth.

This scrumptious avocado sandwich is filled with roasted red peppers and a zesty cilantro-lime avocado mash, then grilled to perfection!

Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over beans.

What’s better than banana bread? CHOCOLATE banana bread! This vegan version is loaded with flavor and bursting with dark chocolate chips.

This vegan stuffed pepper soup is made with lentils, tomatoes, rice and bell peppers in a savory tomato base.

This vegan French onion dip is rich, creamy, and packed with savory flavor! Made with caramelized onions in a silky dairy-free cashew base.

Creamy sweet butterscotch pudding just like grandma used to make…but vegan! This easy pudding is loaded with flavor and super easy to make.

These vegan peanut butter cookies are perfectly sweet, chewy, and packed with peanut-buttery flavor. Easy to make and perfect for dunking!

This luscious vegan chocolate cheesecake is rich, creamy, and topped with a silky coconut milk ganache.

This tofu bacon is packed with smoky flavor! Perfect for breakfast, sandwiches, salads, or just snacking.

This creamy vegan paprikash substitutes mushrooms for meat! Made with peppers and onions in a smoky cashew-based paprika sauce.

This Instant Pot vegetable soup is so comforting and super easy to make! Loaded with potatoes, corn, peas and carrots in tomato broth!

These vegan sausage rolls are little pockets of deliciousness! Made with a savory spiced mix of lentils and walnuts wrapped in puff pastry.

These cozy potato enchiladas are the most delicious way to use leftover mashed potatoes! Super comforting, a little spicy, and easy to make.

Made with sweet and gooey pecan-studded filling inside flaky crust, this vegan pecan pie is the ultimate holiday treat!

This hearty vegan shepherd’s pie is made with a base of savory lentils simmered up with a touch of whiskey and topped with mashed potatoes!

Tender sweet potato chunks are baked up in sweet and sticky brown sugar sauce to make these decadent vegan candied yams.

You’d never guess this luscious creamed spinach was totally vegan! Loaded with flavor, easy to make, and totally dairy-free!