These vegan golden milk doughnuts get their brilliant glow from turmeric, and their toasty flavor from chai-spices!

This vegan cheddar beer soup is made with a base of savory veggies and creamy raw cashews, simmered with ale and topped with tempeh bacon!

This vegan chili mac features pasta in creamy macadamia cheese sauce with hearty beans, juicy tomatoes and zesty spices.

These vegan muffins are made with creamy peanut butter and blackstrap molasses, infused with spices, and studded with dark chocolate chips.

Dress some soba noodles and crispy pan-fried tofu cubes in gochujang sauce, serve it up with pineapple chunks and kimchi, then dig in.

Sugar pumpkin is simmered in tomato sauce with spices, then served over basmati rice to make this Afghan-inspired pumpkin stew!

Hearty black beans and chunks of ripe plantains are simmered up in a spicy tomato base to make this sweet and spicy plantain chili!

Roasted Japanese eggplant halves slathered in umami-packed miso sauce, broiled til golden and served with sesame seeds & scallions.

These sweet, melt-in-your-mouth pumpkin pie truffles are made with a cinnamon-spiced pumping filling that’s smothered in dark chocolate!

Crispy tofu cubes and veggies are cooked up until tender-crisp and drenched in luscious peanut sauce to make this vibrant vegan meal!

This vegan eggplant moussaka is made with roasted eggplant and zucchini, layered with smoky lentils, and a bechamel mashed potato crust!

Creamy polenta is topped with a wild mushroom that’s ragú cooked up in an herbed red wine tomato sauce to make this irresistible vegan meal.

Celebrate fall (or any time!) by breakfasting on a maple syrup-drenched stack of these moist, fluffy, spice-infused vegan pumpkin pancakes!

Roasted cherry tomato sauce and blackened baby portobello mushrooms are served over capellini in this flavor-packed meal.

This luscious raw cheesecake is made with a creamy cashew mixture studded with fresh fruit and spread over a decadent raw brownie crust.

This vegan picadillo is made with spiced lentils simmered up with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed olives.

These curried chickpea tacos cook up lightning fast and are packed with more flavor than you ever thought you’d get out of a weekday lunch!

This easy sweet and sour tofu is made with crispy pan-fried tofu in a tangy pineapple sauce, with red bell pepper chunks.

This zesty vegan chile verde is made with chickpeas, poblanos and tomatillos simmered in a cumin spiced base.

These roasted, marinated portobello mushrooms are soaked in a spicy coconut curry gravy and cooked up to tender perfection.

This tofu scramble is a delicious savory vegan breakfast, made with spiced tofu, kale and crispy potatoes.