Honey roasted carrots and parsnips is an easy side dish that adds a pop of fall color to any meal

A hearty vegetarian french onion soup made with chunky portobello mushrooms for meaty flavor and texture in a vegetable-based broth.

Quick and easy vegetarian recipe inspired by the flavors of the Mediterranean. A fall/winter seasonal side dish perfect for the holidays

Aromatic spices are simmered with protein-packed lentils in this hearty and satisfying Vegan Turmeric Soup recipe.

Add this sauce to noodles, salads, buddha bowls, and meal prep recipes. Just 8 simple ingredients and no blender needed!

This Smoothie is full of rejuvenating flavor from freshly squeezed citrus and grated ginger, and it also has an ultra-creamy texture!

Sautéed Brussels sprouts topped with crispy roasted chickpeas and creamy lemon tahini dressing. Serve as entree or side dish!

A cozy, dairy-free latte made with espresso and oat milk infused with cinnamon, cardamom, cloves, and ginger.

Marbled Matcha Sugar Cookies are naturally colored with green tea to create a marbled design, so there’s no icing or sprinkles necessary.

Hearty roasted root vegetable tacos drizzled with plant-based sunflower seed queso sauce.

Roasted pumpkin wedges are drizzled with curry-spiced tahini sauce, pomegranate, pecans, and fresh herbs.

Black bean and quinoa stuffed Poblano peppers topped off with a creamy cilantro-lime avocado sauce.

#ad Savory oatmeal topped with Mexican-spiced sweet potatoes, black beans, and cilantro lime yogurt sauce.

Portobello mushrooms, kale, and black beans are layered with tortillas and melty pepper jack cheese in this vegetarian main dish.

Green tea powder is blended with soy milk, coconut oil, and real vanilla bean in this creamy matcha latte.

Rainbow carrots are roasted in a flavorful glaze of maple syrup, orange juice, and freshly-grated ginger.

Tofu and vegetables are baked in a savory sauce and served over a hearty mix of whole grains and lentils in this easy, plant-based dinner.