These satisfying vegan kale burgers are made with a flavorful mixture of white beans, crunchy sunflower seeds and lots of garlic.

With fresh herbs, crisp summer veggies and a tangy lemon garlic dressing, this Mediterranean quinoa salad is sure to be a hit.

Thai-inspired peanut tofu is baked and stuffed into rolls with spicy sriracha mayo to create these mouthwatering vegan sandwiches.

Penne pasta is drenched in creamy cashew sauce and tossed with tomatoes and basil to create this vegan summery Italian classic.

These tacos are stuffed with tasty and easy to whip up vegan pulled pork made from something you can get at just about any supermarket.

Tender summer veggies and chickpeas are simmed up in a Cajun spiced sauce to create this hearty and flavorful vegan étouffée.

This melt-in-your-mouth Szechuan eggplant is pan fried, coated in a garlicky sweet-spicy sauce and served with crispy tofu.

Zucchini noodles are tossed in a quick tomato-basil sauce with savory mushrooms and crunchy walnuts to create this healthy summer meal.

Crispy cornmeal crusted tempeh is drenched in maple-Dijon sauce and stuffed into bread with wasabi slaw to make these vegan sandwiches.

These vegan blueberry muffins are moist, tender, bursting with juicy summer berries and flavored with vanilla and just a hint of lemon.

Brazilian black bean stew is piled atop fluffy rice and served with savory tofu bacon and orange wedges to create these flavorful bowls.

This bell pepper and tempeh stir-fry cooks up super fast and is served up in a sweet and savory maple hoisin sauce.

These vegan kofte kebabs are made with a mixture of spiced chickpeas, rolled up and cooked on skewers with summer veggies.

Crispy pan-fried tofu is tossed in a sweet chili-lime sauce with fresh basil to make this flavorful Thai inspired stir-fry.

These Italian-inspired stuffed portobello sandwiches are filled with garlicky white beans and topped with puttanesca sauce.

Caramelized onions, blackstrap molasses and a touch of bourbon make these the best, knock-your-socks-off vegan baked beans on earth.

This rich and creamy (but totally dairy-free) roasted tomato soup is made with a creamy coconut milk base and seasoned up with harissa.

This eggplant cacciatore is made with melt-in-your mouth slabs of roasted eggplant simmered in a light white wine tomato sauce.

With nutty dark chocolate flavors and a hint of mint, this dairy-free mint chocolate smoothie is the perfect refreshing treat.

It’s a French toast! Nope…it’s a waffle! Well no, really, it’s a magical combination of both, and it’s vegan!

Tofu slabs are coated in shredded coconut, pan-fried to crispy perfection and served over a bed jasmine rice in creamy coconut milk.

Pan-seared artichoke hearts, crispy tofu and tender linguine pasta are dressed in lemon, garlic and white wine sauce.