This vegan minestrone soup is made with veggies, red beans and chickpeas, simmered in a flavorful tomato broth with pasta and cashew cream.

This spicy vegan kimchi fried rice is made with crispy bok choy and chunks of pan fried tofu.

This vegan pineapple upside down cake is made with a moist coconut milk batter and topped with tender baked pineapple.

Blended avocado, chocolate, coffee, cinnamon and cayenne chili pepper go into this decadent Mexican chocolate mocha smoothie.

Roasted garlic, white beans, tender artichoke hearts and Dijon mustard go into these healthy and delicious vegan artichoke burgers.

Rice paper wrappers are stuffed with sweet marinated tempeh, juicy pineapple slices and crisp veggies.

Cool rice noodles, peanuts, pan-fried tofu and gingery dressing make this tofu noodle salad a satisfying yet refreshing spring meal.

Smoky chipotle peppers, savory black beans, and tender sweet potatoes simmered in a spicy tomato sauce go into this flavorful vegan chili.

Chickpeas, red peppers, olives, and garlicky lemon and olive oil dressing, smothered in vegan tzatziki, and stuffed in lettuce leaves.

No ice cream maker required! All you need are five ingredients and a blender for this decadent raw chocolate vegan ice cream.

Gingery cabbage, carrots and edamame are dressed in rich peanut sauce and served with baked spring roll chips in these spring roll bowls.

This creamy spinach and artichoke soup is made with a rich and creamy dairy-free base and seasoned with garlic, dill and scallions.

This hearty vegan seitan and chickpea salad is made with creamy vegan mayo seasoned with fresh dill and scallions.

This decadent vegan strawberry shortcake is made with a double layer of rich vegan shortbread, stacked coconut cream and strawberries.

Stir-fried veggies and crispy tofu are cooked up with a rich coconut tamarind sauce in this flavorful Thai inspired tofu stir-fry.

This hearty vegan taco soup is made with Mexican spiced red lentils, topped with rich avocado crema and crispy tortilla strips.

This rich vegan lasagna primavera is made with layers of pasta, veggies, spinach tofu ricotta and cashew pesto cream sauce.

This vegan French toast is made with crusty bread slices slathered in a creamy peanut butter banana batter and grilled to perfection.

Crunchy oats are tossed with coconut and pecans, baked with lemon juice and zest and mixed with dried cherries in this granola.

This hearty vegan club sandwich is made with slabs of smoky, spicy roasted sweet potatoes, lettuce, tomato and cilantro lime cashew mayo.

This hearty Caribbean inspired soup is made with red and black beans and collard greens simmered in coconut milk and jerk seasoning.