This spicy Indian curry hummus is made from blended chana masala seasoned chickpeas, with a hint of of tomato, and lots of garlic, cilantro

This vegan hoppin’ John is made with smokey simmered black eyed peas, spices and chard, served over quinoa or rice.

These fluffy vegan pancakes are filled with crunchy granola, for an extra hearty and flavorful breakfast.

This vegan creamy kale soup is made with tender kale simmered in a rich cashew cream base and topped with spicy roasted chickpeas.

This vegan cheese ball is made with creamy cashew cheese flavored with maple syrup and Dijon mustard, rolled and covered with a pecan crust.

This orange spice granola is flavored with orange zest, cinnamon and spices, and loaded with sweet cranberries and crunchy almonds.

These vegan French onion pot pies are made with a hearty seitan and caramelized onion stew topped with a layer of flaky olive oil pie crust.

These hearty stuffed potatoes are filled with spicy Buffalo sauce dressed chickpeas and crunchy veggies.

This hearty vegan gumbo is made with roasted sweet potato chunks and red beans, simmered in a Cajun spiced tomato broth.

These gingersnap peanut butter truffles are made with a crunchy, sweet, spicy and peanut-buttery filling, rolled up and dipped in chocolate

This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.

These banana gingerbread muffins are made with a light vegan banana batter, with molasses, gingerbread spices, and crunchy pecan pieces.

This creamy chocolate pumpkin pie smoothie is made with pumpkin puree, sweet medjool dates, cocoa powder, and pumpkin pie spices.

This vegan Thanksgiving sandwich is made with crispy grilled tempeh, spicy cranberry apple sauce and apple cider tahini slaw.

These vegan tempeh bacon stuffed mushrooms are filled with a mixture of smoky tempeh, creamy cashews cheese and scallions.

This vegan pumpkin bisque is flavored with granny smith apples and spices, with maple-cinnamon tempeh croutons.

This vegan vegetable korma is made with fresh veggies simmered in an Indian curry coconut sauce and topped with cashews and cilantro.

This persimmon smoothie is has the sweet, tangy flavor of ripe persimmon, complimented by creamy blended raw cashews and bananas.

This hearty vegan chickpea scramble is made from a chickpea flour batter, scrambled up with garlicky sauteed spinach and mushrooms.

These vegan brûléed sweet potatoes are made from creamy, spiced mashed sweet potatoes and coconut milk, with a brown sugar crust.

This hearty Brussels sprout fried rice has crispy fried rice and shaved Brussels sprouts with spicy chunks of baked sriracha marinated tofu.

This red curry noodle soup is made with rice noodles, veggies and tofu, swimming in a spicy Thai coconut milk broth.