This vegan eggplant parmesan tastes so rich that you’d never guess it’s soy- and gluten-free.

Drizzle your corn with this spicy, lime and hemp-infused vegan cream that’s inspired by Mexican street corn.

Crunchy on the outside, tender on the inside, battered & baked eggplant makes a delicious vegan version of the classic New Orleans sandwich.

You can use short-grain brown rice to make a delicious paella. Just follow the tip in this vegan dish.

The spicy kick of ginger root transforms this simple, vegan soup into a main event.

Start the new year off right with a bowl of this hearty Black-Eyed Pea Chili with Quinoa and Corn. Vegan, low-fat, and gluten-free.

This vegan Cream of Broccoli Soup is low-fat and soy-free–and irresistible.

Wow your vegan guests this Thanksgiving with this richly spiced Pumpkin Bread Pudding.

Marinated Zucchini and Chickpea Salad: An easy, fresh way to use your summer squash harvest

Spiraled zucchini stands in for pasta in this ultra-lite “pasta” salad with a sesame-peanut dressing.

Need omelets without eggs? Chickpea flour to the rescue!

You’ll never spot the cauliflower in these vegan, gluten-free tacos!

Roasted red peppers and eggplant combine to make Ajvar, a flavorful Eastern European sauce that can be used in dozens of ways.

This decadent ginger cake holds a couple of secrets, including that it’s not as decadent as it tastes. Vegan

Two great (and healthy) egg-free, dairy-free nogs.

Bananas become caramelized and sweet when baked in phyllo. Add a drizzle of homemade chocolate syrup to finish.

Warm and inviting, this hearty lentil soup is delicately seasoned with coriander and cumin.

The only fat in these delectable pumpkin muffins comes from the walnuts. They’re sweet and spicy and deceptively rich.

Use broccoli slaw to make this delicious vegan stir-fry in minutes!

Farro gives this summer salad some BITE!

No sugar. No dairy. No-baking. And they said it couldn’t be done!

Make this easy Ethiopian Berbere seasoning and use it in a spicy red lentil hummus.