These vegan stuffed peppers are filled with a spicy Southwestern-inspired black bean burger mix, baked to tender perfection.

These vegan eggplant gyros are made with savory pan-fried strips of seasoned eggplant, wrapped up in warm pita with vegan tzatziki.

These vegan cheesecake bars are made with a walnut-date crust covered in cashew cheesecake filling and cherry chia jam.

These tofu burgers are coated in sesame seeds, grilled to perfection, and topped with spicy Korean barbecue sauce and a dollop of kimchi.

This mouthwatering vegan eggplant Parmesan is made with layers of crispy pan-fried eggplant, cashew mozzarella cheese, and marinara sauce.

Freeze and crumble your tofu for a texture that’s perfect for these flavorful vegan tacos!

Vegan king oyster mushroom scallops are coated in Cajun spices, pan seared and served with creamy grits, juicy tomatoes, and chard.

Chunks of potatoes are baked up in an ooey, gooey, cheesy dairy-free sauce and sprinkled with crispy homemade corn flake topping.

This creamy chia pudding is flavored with rich cocoa and the spices of chai tea!

Thick mushroom slabs are grilled up with smoky seasonings, stuffed into buns and piled high with toppings to make these vegan hot dogs.

Yup, that’s cauliflower cheese! Specifically, that’s nacho cauliflower cheese that’s totally vegan and actually healthy.

This vegan antipasto pasta salad is made with rotini pasta dressed in a tangy balsamic vinaigrette and tossed herbs and veggies.

These tempeh breakfast sandwiches are made with pan-fried tempeh in a savory sauce, stuffed in an English muffin with avocado and spinach.

Plantain and smoky tofu enchiladas rolled up and baked in spicy sauce and then served with a scoop of smoky refried black beans.

A smoky sweet mixture of roasted red peppers, walnuts and spices goes into making this luscious muhammara.

These vegan cannellini bean and broccoli rabe meatballs are packed with savory, garlicky flavor and are perfect drenched in marinara sauce.

These flavor-packed tofu kebabs are made with summer veggies and tofu soaked in a spicy Mediterranean-inspired marinade.

Fresh greens and juicy orange slices are tossed on a creamy carrot ginger dressing to create this refreshing Japanese-inspired salad.

Sweet summer corn and poblano peppers are simmered up with Tex-Mex spice and a touch of coconut milk to make this chowder.

Looks and tastes like pulled pork, but these spicy sandwiches are stuffed with spicy Buffalo sauce seasoned jackfruit, so they’re vegan!

Looks like calamari, but it’s actually mushrooms! They’re coated in cornmeal and fried to a golden crisp. Totally vegan!