These mini vegan quiches are made with a flaky puff pastry crust and stuffed with a baked up spinach and mushroom filling.

These peanut butter shortbread maca cookies are made with a blend of creamy peanut butter and sweet butterscotch-y maca.

Easiest. Meal. Ever. This rich and creamy green curry potato soup cooks up in twenty minutes flat!

This decadent stuffed vegan French toast is cooked up in a coconut milk batter, and stuffed with vegan cranberry cheesecake.

This vegan tamale pie is made with a mixture of spicy chickpeas, pinto beans and red beans with a cornbread crust.

These roasted eggplant sandwiches are made with garlicky slathered slabs of eggplant served up with creamy hummus and roasted red peppers.

This masala baked Indian tofu is made with baked up cubes of tofu in spicy curried tomato sauce. Serve over turmeric infused basmati rice.

This whole roasted cauliflower is slathered in a mixture of lemony garlic and herbs and baked up until tender crisp on the inside.

Can falafel possibly get better? Yup, if you stuff it in a pepper and serve it up with some saucy goodness!

These hearty vegan mushroom burgers are made with a savory blend of sautéed mushrooms, white beans and tahini.

These tempura vegetables are coated in a light, three ingredient batter and shallow fried to crispy perfection.

This vegan creamy kale is made with a garlicky simmering of curly kale in creamy cashew milk.

This vegan kung pao tofu is made with caramelized baked tofu bits in a spicy sauce with peanuts and stir-fried veggies. Later, takeout!

Oats are drenched in sweet maple walnut butter and mixed with rosemary before being baked up to a crisp to make fall granola.

This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze.

This 100% plant-based and junk food free vegan broccoli cheese casserole will knock your socks off!

Toasty spices and veggies are simmered in broth and ladled over rice noodles and crispy tofu to make this easy vegan pho.

Basmati rice is simmered in spicy Thai red curry paste and coconut milk and piled into roasted acorn squash halves with pan-fried tempeh.

These sweet little chocolate cupcakes are made with toasty spices and red wine, and then topped with rich chocolate orange ganache frosting.

Chunks of sweet roasted squash are stuffed into crusty sandwich bread, and slathered with creamy white bean balsamic spread.

Tender chunks of caramelized winter squash are served up with crispy pan-fried tofu and drenched in a gingery Asian-inspired glaze.

This creamy pumpkin black bean soup is made with a rich coconut milk base and flavored with smoky chipotle pepper and a hint of cinnamon.