This healthy curry is made with fresh green beans and tomatoes simmered in Indian spices.

Penne pasta is tossed in creamy cashew sauce and topped with Cajun spiced shiitake mushrooms to make this spicy vegan meal!

This cauliflower risotto is rich, creamy, and totally dairy free! Serve over polenta cakes with sauteed mushrooms for a healthy vegan meal.

These lightened-up ramen bowls are packed with veggies and slurpable noodles!

No eggs are needed to make this vegan chai-spiced French toast!

The classic Caprese salad gets an upgrade with the addition of orzo pasta and juicy blueberries.

These easy Thai-inspired tacos are stuffed with a mix of chickpeas and tofu smothered in peanut sauce, and topped with crunchy slaw.

Fresh peas, creamy coconut milk, and herbs are simmered, blended, and served with galicky croutons to make this scrumptious spring soup.

These fully pancakes are made with a mix of cornmeal, whole wheat flour, and a touch of honey.

Udon noodles are tossed in a spicy gochujang sauce and served with tofu meatballs to make this Korean-inspired vegan dinner.

Classic minestrone soup gets an upgrade with the addition of spring veggies.

These tempeh burgers are flavored with spicy sriracha sauce and a touch of sweet maple syrup.

This easy chickpea stir-fry with veggies, cashews, and teriyaki sauce takes just under 30 minutes to cook up!

These vegan sandwiches are made with tangy balsamic roasted beet slices and slathered in a creamy dairy-free cashew cheese.

These easy breakfast tacos are filled with scrambled eggs, kale, and juicy bits of bell peppers.

These vegan lemon bars are made with coconut oil shortbread topped with luscious coconut cream lemon curd.

Roasted beets are tossed with mixed greens, goat cheese, and crispy polenta croutons in a citrus vinaigrette to make this flavorful salad.

This easy baked pasta is dressed in garlicky mustard green pesto and topped with crispy panko breadcrumbs.

This Indian-inspired pizza is topped with spicy chickpeas, peppers, onions, and a drizzle of tahini.

This hearty pilaf is made with tender barley and a savory mix of cremini and shiitake mushrooms.

These vegan panini sandwiches are stuffed with balsamic glazed veggies and a creamy sun-dried tomato hummus.