Roasted veggies are smothered in Mexican-spiced barbecue sauce and served over rice with savory refried pinto beans.

This luscious soba noodle salad is made with hearty buckwheat noodles in cashew butter sauce.

This hearty vegan one-pot quinoa chili features summer corn and beans simmered up in spicy tomato sauce.

Chickpeas and artichoke heart nuggets are coated in a mixture of panko breadcrumbs and cornmeal, and pan-fried up until golden.

The richest, creamiest vanilla chia pudding ever. So rich and creamy that I’m prepared to call it French vanilla chia pudding.

Start your morning with a stack of these fluffy vegan buckwheat pancakes, flavored up with a hint of cinnamon and drizzled in maple syrup!

Sweet potato and red bean patties are pan-fried and topped with tangy barbecue sauce and juicy pineapple slabs.

This vegan take on Eggs Benedict is made with smoky tempeh served atop toasty English muffin halves and pan-seared asparagus.

Delicate green peas, garbanzo beans and sweet potato chunks are simmered up in spiced coconut milk and served atop creamy polenta.

The best egg salad ever, sans eggs! This version is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo.

Chunky white beans, artichoke hearts and avocado slices are drizzled with pesto sauce to make these green goddess sandwiches.

Beans and pasta are served up in a garlicky tomato base to create this vegan pasta e fagioli that’s topped with coconut bacon.

Crispy tofu and cauliflower florets are drenched in a sweet and savory bourbon ginger sauce to create this delicious stir-fry.

These coconut streusel-topped vegan muffins are studded with juicy mango chunks and crunchy walnut pieces.

This hearty vegan shepherd’s pie is made with savory lentils simmered with whiskey and topped off with a garlic mashed potato crust.

Sautéed mushrooms and plump grains of arborio rice are dressed in creamy cashew milk and garlicky kale pesto.

Creamy polenta is topped with spiced and simmered red beans and rich vegan chipotle cashew cream.

Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce.

This Ethiopian lentil stew is made with veggies and hearty potatoes simmered in Berber-spiced red lentils.

Pan-fried tofu cubes and peas are simmered in spiced tomato-cashew sauce to create this luscious vegan version of Indian matar paneer.

Spicy, saucy, pan-fried Korean barbecue tempeh is stuffed into warm tortillas with creamy avocado slices and crispy greens.

Smoked paprika and a touch of cayenne pack this creamy white bean and cauliflower chowder with flavor.