A fragrant, filling plant-based curry made with butter beans.

This Seared Baby Bok Choy is drizzled with a citrus-tamari sauce and sesame seeds, so it’s packed with flavor!

King oyster mushrooms replace the chicken in these savory plant-based pot pies.

These Vegan Triple Chocolate Doughnuts are rich, delicious – and gluten-free too!

Eggplant is baked until tender and perfect in a spiced tomato sauce with pomegranate and mint.

Ditch the carbs and the dairy with this delicious Vegan Zucchini Lasagna. Perfect for making ahead too!

The addition of fresh orange adds a bright splash of citrus-y flavor to this simple plant-based Spanish Chickpea Stew.

This Deconstructed Falafel Salad has all the flavors of falafel, but with far less work.

This strawberry thyme water kefir is the perfect summer probiotic elixir

Give your next crudite platter an upgrade with this Spicy Roasted Carrot Hummus.

This cheesy Lemon, Black Pepper, Pecorino & Cabbage Rice works both as a side or a vegetarian main dish.

Grilled Eggplant Gyros, topped with creamy vegan tzatziki and kalamata olives.

Tempeh, pineapple and veggies are roasted to perfection with a spicy jerk marinade in this easy weeknight dinner.

Gorgeous skin grape beauty smoothie

DIY Oat Milk Coffee Creamer 4 Ways: Vanilla, Lavender, Salted Caramel, and Chocolate Truffle

These freezer-friendly Black Bean Pecan Burgers are perfect for vegan meal prep.

This freezer-friendly Mushroom Pasta Sauce is great for making in big batches and saving for quick weeknight dinners.

This Spring Vegetable Lo Mein is a quick vegetarian dinner that’s packed with fresh veggies and protein. Who needs takeout?!

Spaghetti tossed with chopped green olives and toasted almonds – a dinner that comes together in minutes for everyone who LOVES olives!

Creamy Cilantro-Jalapeño Sauce

This vegan quiche is made with fresh spring vegetables and tofu. Perfect for meal prep or Mother’s Day brunches!