This luscious kabocha squash soup is infused with savory miso and topped with sweet and spicy maple roasted walnuts.

These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a smoky mixture of quinoa and lentils.

These fluffy vegan banana pancakes are infused with vanilla and toasty chai spices. Serve with fruit and maple syrup for a cozy breakfast!

These breakfast enchiladas are filled with chickpeas, avocados, and potatoes, smothered in chipotle sauce and avocado crema.

These vegan chocolate chip cookies are the perfect way to satisfy your holiday (or any day!) sweet tooth.

Curried cauliflower, white beans and peas are wrapped up in flour tortillas and baked to perfection to make these samosa burritos!

A mix of cremini mushrooms, fresh herbs and cashew cream is tossed with noodles to create this hearty vegan mushroom stroganoff.

This smokey vegan cheddar cheese wheel is covered in an herb crust and made with a spreadable base of creamy cashews and pumpkin!

Spicy tempeh sausage and garlicky kale are baked up with crusty seasoned bread cubes to make this savory and hearty vegan stuffing.

Juicy beer soaked portobello strips are grilled to perfection and stuffed into tortillas with avocado corn salsa to make these vegan tacos.

Hearty lentils and tender noodles are simmered up in tomato soup and topped with vegan pesto ricotta to make this lasagna soup.

Bursting with juicy cranberries and sweet orange chunks, this oat topped cranberry crisp works as an indulgent side, or a light dessert.

Roasted chunks of butternut squash are tossed with spice-infused basmati rice, nuts and bits of fruit to make this festive jeweled rice.

These fluffy vegan pumpkin biscuits are flavored up with savory fresh rosemary, nutmeg and a hint of olive oil!

Hearty quinoa meatballs are smothered in tomato sauce and stuffed into buns with bell peppers and onion to make these sandwiches.

Cremini mushrooms are simmered in whiskey-spiked broth to create this flavor-packed vegan gravy that will have everyone asking for more.

These vegan pumpkin burgers are packed with hearty pecans, toasty spices, and topped of with creamy hummus and a dollop of apple relish!

This vegan chicken pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust!

These crave-worthy vegan pecan shortbread cookies are rich, buttery, and loaded with crunchy pecans. They are dairy-free!

Satisfy your takeout cravings, with this tofu chow fun, made with tofu, veggies and noodles tossed in soy sauce and served with cilantro!

This Thai soup is made with a luscious blend of carrots and sweet potatoes, with red curry paste and topped with roasted tamari almonds!