Vegan Lentil & Sweet Potato Chili is an easy, straightforward dish that packs all the warmth & spice you’d expect from chili!

This vegan pesto has a bright pop of fresh basil, a nutty foundation of pistachio, cheesy umami undertones, and just a touch of fresh garlic

Homemade Potato Gnocchi are bouncy pasta pillows that gently dissolve as you eat them.

This soba noodle soup features fresh spring veggies, crispy tofu, bamboo shoots, & mushrooms in a smoky, savory broth!

These Vegan Chicken Nuggets are tastier than the ones you ate growing up. Golden and crispy outside and firm and meaty inside!

My Vegan Cacio e Pepe has spaghetti in a minimalist creamy and slightly tangy cheese sauce with generous toasted black pepper.

The Winter Buddha Bowl Meal Prep features filling, nutritious seasonal veggies cooked just right & paired with a warming cashew curry sauce.

Mushroom Fried Rice is loaded with the huge flavors of shiitake, button, oyster, and shimeji mushrooms!

The Vegan Soy Milk Hot Pot is a deeply comforting and nourishing pot of creamy, umami broth with assorted veggies, mushrooms, and tofu.

This Vegan Cauliflower Soup is thick and creamy and highlights the nutty and grassy notes of the cauliflower.

Vegan Butternut Squash Risotto is creamy and vibrant with comforting flavors. Natural sweetness of the squash plus warming sage & nutmeg!

BBQ King Oyster Mushrooms are ripped to shreds, roasted until tender & crispy around the edges, finished in a tangy, spicy homemade sauce.