This flavorful and warming Afghan-inspired split pea dal is made with creamy yellow split peas simmered in ginger and toasty spices.

Baby portobello mushrooms are sliced thin, simmered with Mexican spices, and stuffed into tortillas with creamy guac to make these tacos.

A vegan version of a Korean classic, these tofu bibimbap rice bowls are filled with veggies and dressed in spicy red pepper sauce.

Dumplings in a stir-fry! YES! Meet your new favorite thing: crispy pan-fried dumplings with tender-crisp veggies in a savory hoisin sauce.

These hearty vegan chickpea burgers are infused and topped with tangy barbecue sauce and served up on buns with creamy slaw.

These smoky tofu dumplings are pan-fried to a delicious crisp and served with spicy sweet chili dipping sauce that whips up in minutes.

This macaroni is dressed in creamy dairy-free cheese sauce and topped with crispy panko breadcrumbs, coconut bacon, and jalapenos!

This spicy vegan polenta puttanesca is made with pan-fried slabs of polenta, layered with tofu ricotta and spicy tomato sauce.

These vegan baked doughnuts are seasoned with cinnamon and vanilla, smothered in luscious coconut caramel with sea salt.

Baby portobello mushrooms are simmered in spicy miso broth and served over slurpable noodles to create this vegan mushroom ramen.

Penne pasta and broccoli florets are tossed in a creamy cashew sauce with sun-dried tomatoes, basil and walnuts to make this vegan dinner.

Black beans are simmered up with cumin and lime, then served over rice with sweet pan-fried plantains to make this mouthwatering meal.

Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric-spiked Thai coconut curry sauce to make this golden curry.

This hearty vegan porter chili is made with with eggplant chunks, lentils, and red peppers simmered in a spicy beer-infused tomato base.

Cannellini bean meatballs, tender spinach, fennel, and orzo pasta go into this cozy vegan Italian wedding soup.

These vegan banh mi tacos are stuffed with smoky baked tofu, crispy pickled veggies, fresh herbs, and dressed in spicy sriracha mayo!

Tortilla chips are crisped and folded into a spicy mix of black beans, tomatoes, and corn to make these mouthwatering chilaquiles.

This crispy black pepper tofu is smothered in spicy sauce and served up with tender-crisp broccolini (or your favorite veggie).

Tender bits of cauliflower, carrots, parsnips and chickpeas are simmered in creamy dairy-free sauce and topped with fluffy biscuits.

A hearty mix of quinoa and lentils are simmered in savory tomato broth with tender cabbage to make this easy and healthy vegan soup.