Spice things up with this Green Chile Chickpea “Tuna” Melt. A Southwestern, plant-based take on the classic American sandwich!

Easy Chicago-Style Mini Pizzas! Vegan and great for kids and adults alike. They’re easy and delicious.

A plant-based version of the classic Asian take-out dish.

This simple but delicious Lemon Dill Chickpea Soup is healthy, tasty and very easy to make. It’s great for a quick lunch or dinner.

This Jackfruit Enchilada Dip is a vegan party favorite! It’s super easy to make and delicious.

Bring a taste of the islands to your dinner table with these easy and delicious Jerk Tempeh Empanadas. They’re super simple and so good.

A healthy and delicious Buddha bowl that’s made in the oven and perfect for lunch or dinner.

This easy and delicious Moroccan soup is full of veggies, legumes and spices.

This nut-free, plant-based version of the classic Caesar dressing is simple and delicious!

Nut-free, plant-based pumpkin power bites are a great pick-me-up when you’re felling sluggish. They’re gluten-free and only take 10 minutes.

These simple, low-calorie and super flavorful Southwestern Stuffed Peppers are perfect for your weeknight dinner table.

Bring a little bit of New Orleans to your dinner table with this vegan dirty rice made with Beyond Meat’s plant-based burger.

An easy and delicious corn chowder recipe with some pop. It’s vegan, gluten-free and super good.

Easy and delicious (and vegan!) Earl Grey Cupcakes with Lemon Buttercream Icing. So simple to make and really, really tasty.

Easy and delicious plant-based ribs made from tempeh and an amazing barbecue sauce.

Vegan, gluten-free veggie Buddha bowl with Maple-Dijon Vinaigrette.

Vegan tostadas with Beyond Meat beef crumbles and marinated kale.

Vegan, nut-free superfood samosas with sweet potatoes, lentils, garlic and ginger.