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!