Spicy meatless meatballs made with black beans, oats, and corn. Use them in wraps, tacos, or sliders or just eat them as-is!

Warm up with this creamy, delicious vegan peanut soup!

Creamy sage polenta bowls topped with roasted Brussels sprouts and wild mushrooms.

Homemade Frango mints–and they’re vegan too!

Mini stuffed pumpkins, filled with crusty French bread, mushrooms, spinach, and cheese.

A meatless version of Sloppy Joes made with lentils!

Vegetarian stuffed shells filled with ricotta, cremini mushrooms, and Swiss chard.

Roasted Broccoli with Meyer Lemon & Garlic. Simple, flavorful, and healthy!

Freekeh Bean Burgers with Harissa Onions. Just say no to boring veggie burgers!

Cranberry Sauce Bread! The perfect way to use those Thanksgiving leftovers.

Broccoli Cheddar Brown Rice Casserole – serving up comfort food realness!

This Cauliflower & Chickpea Curry is the perfect easy dinner for a cold winter night!

This Brussels Sprout & Apple Puff Pastry Tart makes a great meatless main dish for Thanksgiving!

A delicious vegan gravy–because you can’t have Thanksgiving without mashed potatoes and you can’t have mashed potatoes without gravy!

Crispy Carrot-Cauliflower Fritters, served with Smoky Garlic Aioli

Roasted Vegetable Kebabs, served with Curried Chickpeas and a minty yogurt sauce.

Kale & Roasted Delicata Squash Salad, with pomegranate seeds, pepitas, and wheat berries. That’s a whole lot of fall deliciousness!

Savory baked apples stuffed with farro, veggie sausage, and cheese.

Baked Italian Herb Tofu + how to press tofu like a champ.

Roasted spaghetti squash with garlicky kale pesto, toasted walnuts & sun-dried tomatoes.

Easy homemade marinara sauce with lots of mushrooms!