Japanese cream stew made plant-based with soy milk and chickpeas! This is an easy and delicious one-pot comfort meal.

This Japanese mushroom pasta is flavored with soy sauce, vegan butter, and tons of umami-rich mushrooms. It’s so flavorful and easy to make!

Zenzai (or oshiruko) is a traditional Japanese sweet red bean soup. Take the comfort level up a notch with black sesame and tofu dango!

This vegan zucchini bread is moist and tender, subtly sweet, whole grain, and egg and dairy-free. A tasty, healthy breakfast or snack.

Crispy edges with a chewy bite, these are my favorite oatmeal raisin cookies. Undetectably vegan and gluten-free, they’re just so good!

Ankake tofu is a nourishing comfort dish of pan fried tofu covered in veggies cooked in a thick, savory dashi sauce.

For this tofu isobeyaki, chewy “mochi” made with tofu and potato starch are pan-fried, glazed in a sweet & savory sauce, & wrapped in nori.

This tempeh & chickpea peanut curry is hearty, rich, and so flavorful! Packed with plant-based protein, healthy fats, and fiber.

Rich, creamy, perfectly spiced vegan pumpkin pie with a flakey crust! Coconut, egg, and dairy-free but filled with cozy fall flavor.

This kabocha lentil curry is creamy, hearty, and so satisfying. Cashews add extra richness while the blend of spices make it super flavorful

Fluffy, tender, and moist vegan cinnamon apple bread bursting with cozy fall flavor. A whole grain, perfectly sweet breakfast or snack.

This vegan mac and cheese is thick, creamy, and so satisfying! Made with white beans and cashews for a plant protein-packed meal.