Fluffy dairy-free biscuits are topped with savory mushroom and chickpea gravy to make this hearty comfort food breakfast.

Hearty pinto beans, fire roasted tomatoes, and lots of smoky and spicy seasonings go into this satisfying and delicious vegan tempeh chili.

Pan fried tofu and tender black lentils are simmered in spicy tomato sauce with creamy dairy-free yogurt to make this flavorful curry.

Crunchy on the outside, soft and spicy on the inside, these black bean and butternut squash chimichangas are a delicious fall meal.

Creamy potato soup is simmered up with tangy dill pickles, tender veggies, and fresh dill to create this delicious vegan chowder.

These addictive little tofu bites are crispy on the outside, sweet, succulent and spicy inside!

Fusilli pasta is drenched in creamy cashew sauce with lightly cooked spinach, then (optionally!) dressed with fresh dill and scallions.

This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

A mix of spicy Moroccan seasoned chickpeas is stuffed into hearty squash boats and topped with glazed walnuts and fresh mint.

Creamy whipped black beans are slathered onto bread slices that are stuffed with baby spinach, juicy tomato slices, and smoky tempeh bacon.

Slurpable rice noodles are stir-fried with veggies, dressed in savory hoisin sauce, and served with a sprinkling of roasted peanuts.

These vegan blueberry pancakes are light, fluffy, and bursting with juicy summer blueberries.

This hearty vegan tortilla soup is made with spicy simmered black beans and poblano peppers.

These vegan zucchini fritters are seasoned up with garlic, dill and a hint of cumin, pan-fried to a crisp, and served with cashew cream.

Tender kale leaves are tossed with crispy fried rice that’s been drenched in peanut sauce!

Zesty tomato sauce is spiked with red wine and red pepper flakes, and then simmered with a surprise dairy-free ingredient.

This summery vegan Caprese pizza is made with garlicy pesto slathered crust topped with juicy cherry tomatoes and cashew ricotta.

This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian-inspired coconut curry sauce and topped with cashews.

These sweet vegan strawberries & cream scones are bursting with sweet summer berries.

Crispy pan-fried tofu is drenched in lemongrass sauce, caramelized and served over rice with veggies and rich peanut sauce.

This luscious vegan Camembert cheese is made with creamy blended up raw cashews and a hint of truffle oil for intensely savory flavor.