This crispy Chinese-inspired orange ginger tofu is made by smothering crispy pan-fried tofu chunks in a sweet, gingery orange sauce.

This vegan falafel pizza is made with spicy harissa-spiked tomato sauce, and roasty-toasty onions and bell peppers.

These vegan French dip sandwiches are made with sautéed portobellos, dressed in spicy horseradish mustard.

This simple and comforting winter meal is made with green lentils and cauliflower florets simmered in spicy red curry coconut sauce.

Crispy fried rice and stir-fried veggies are seasoned up with garlicky sake-soy sauce and served with crispy tofu bacon.

These black bean taquitos are baked up in crispy corn tortilla shells and served with a rich pumpkin coconut dipping sauce.

Tender veggies and squishy, slurpable noodles swim in spicy broth in this deliciously satisfying hot and sour glass noodle soup.

This hearty vegan lasagna is made with layers of noodles, rich cashew ricotta and hearty mushrooms and lentils in spicy tomato sauce.

These shittake mushroom and tofu meatballs are flavored with savory seasonings and drenched in a sticky ginger glaze.

Savory seasoned chickpea patties are topped with a tangy maple glaze to make these hearty and delicious vegan meatloaf burgers.

This vegan potato soup is fully loaded with flavor and toppings, in the form of fresh chives, zesty tahini cheese, and coconut bacon.

These vegan Shanghai noodles are stir-fried with veggies, drenched in a savory sauce and served up with crispy pan-fried tofu.

These savory tofu breakfast (or lunch or dinner) bowls are made with spiced pinto beans and scrambled tofu served over a bed of rice.

Sweet potatoes are roasted up with maple syrup and sesame oil, rolled in rice coated nori sheets and sprinkled with toasted sesame seeds.

This veganized take on chicken parm is made from chickpea cutlets that are cooked up with a crispy cornmeal crust and covered in marinara.

Warm up, with this spicy vegan kimchi stew that’s made with with tender shiitake mushrooms and crispy pan-fried tofu.

These udon noodle bowls from The Rawsome Vegan Cookbook are packed with tender udon noodles coated in savory miso ginger sauce.

This hearty vegan beef stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies simmered red wine broth.

This spicy Moroccan chickpea stew is made with a creamy base of pumpkin and coconut milk, and served atop a bed of tender couscous.

These baked vegetable spring rolls are stuffed with a mixture of rice noodles and savory stir-fried veggies.

These sweet and mildly spiced gingerbread latte muffins are infused with robust brewed coffee, topped with a sweet coffee glaze and coconut.