These miso olive oil chocolate chip cookies are thick, chewy, and so flavorful! Vegan, gluten-free, and no butter substitute needed.

This vegan chili is hearty, filling, and so tasty! Crumbled tempeh, walnuts, and mushrooms give the appearance and texture of ground meat.

Serve this easy mung bean frittata at breakfast for extra protein and veggies to fuel your morning. Vegan and gluten-free!

Deliciously rich and creamy vegan cheesecake baked in a simple oat flour crust. Made without coconut cream or cream cheese!

This easy vegan tofu quiche features a fluffy, egg-like tofu filling and sautéed veggies baked in a flaky pie crust.

Taiyaki is a Japanese fish-shaped waffle filled with red bean paste. This vegan version tastes just like the original but no eggs or dairy!

This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate

This comforting Japanese & Korean-inspired stew features chewy mochi tucked inside fried tofu pouches and simmered in a spicy, savory broth.

Creamy, caramelized roasted Japanese sweet potato makes this bread dense, moist, and perfectly sweet. Egg-free, dairy-free, and oil-free!

This healthier Hawaiian-style furikake chex mix is a salty, savory, and sweet snack that’s perfect for potlucks and movie nights.

This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.

Crispy, chewy funfetti sugar cookies dotted with colorful sprinkles are a fun and tasty holiday baking project.