This stir-fried kimchi ramen bowl is tangy, spicy and packed with hearty pan-fried tofu and crunchy peanuts.

This Thai massaman butternut squash curry has hearty chickpeas, kale, crunchy peanuts, and comes together in less than 30 minutes.

This butternut squash hummus is rich, slightly sweet, savory, and flavored with roasted garlic and smoked paprika.

These tempeh stuffed sweet potatoes are incredibly hearty, made with a stir fried ginger tempeh, and almond butter sauce.

This Szechuan eggplant is pan fried, coated in a sweet-spicy sauce and served with crispy tofu and rice.

Crunchy granola made from banana flavored toasted oats, roasted peanuts and baked banana chips.

Creamy tomato bisque that’s totally vegan and flavored with rich avocado pesto cream.

This vegan zucchini banana bread is moist, delicious, and bursting with cinnamon, crunchy walnuts and sweet raisins.

This cauliflower tikka is made by seasoning fresh cauliflower with a mix of cilantro, ginger, chilies and Indian spices, and then roasting it.

These vegan double chocolate chip cookies have rich cocoa in the batter, along with sweet vegan chocolate chunks and crunchy pecans.

This grilled almond butter mango sandwich is a rich, sweet and decadent panini that makes a delicious breakfast, lunch or snack.

Moist, fluffy pancakes with sweet potato blended in the batter, flavored with cinnamon and topped with orange infused maple syrup.

This vegan mac & cheese is made with creamy raw cashews, savory caramelized onions and baked with a crispy panko crust.

This strawberry oat smoothie made with coconut milk and frozen bananas is rich, creamy and completely satisfying.

Vegan jackfruit fajitas made with pulled jackfruit, onions and peppers with avocado cilantro cream.

Savory tofu pot stickers filled with ginger and garlic seasoned crumbled tofu and steamed to perfection.

A creamy hot breakfast cereal made from quinoa cooked in almond milk with maple syrup and toasted almonds.

Chocolate cherry bread that’s extra rich and flavorful thanks to porter mixed right in the batter.

A lightened up version of a Chinese classic, this zucchini noodle lo mein has shiitakes and fresh broccoli.

These vegan meatballs are made with sauteed eggplant, Italian seasonings and panko and are drenched in savory marinara sauce.

Homemade marinara sauce with tomatoes, red wine, fresh basil and lots of garlic.