Naan is topped with rich garlic cashew cream sauce, shaved asparagus and fresh herbs to make this flatbread that’s perfect for spring.

This hearty vegan three-bean chili is packed with spices, beans, veggies, and quinoa.

These crispy pot stickers are filled with a gingery mixture of Brussels sprouts and shiitake mushrooms, and served with soy dipping sauce.

These curried parsnip fries are baked until crispy and served with a creamy cilantro hummus dipping sauce.

Spicy chorizo made from chickpeas and walnuts is piled onto crispy shells and drizzled with avocado crema to make these vegan tostadas.

Finely chopped mushrooms give both savory flavor and hearty texture to this easy and flavor-packed vegan pasta Bolognese.

Spiced red lentils and bulgur wheat fritters are baked and served over crisp romaine with a drizzle of yogurt to make this lentil kibbeh.

With warm spices and a combo of almond and coconut milk, this golden milk chia pudding makes for a great breakfast or snack!

These grilled cheese sandwiches are filled with spicy pepper jack, baby spinach, and a mixture of roasted garlic and butternut squash.

Creamy refried black beans and veggies are piled on a bed of spiced carrot rice to make these healthy lightened-up burrito bowls.

This baked gnocchi with cherry tomatoes, mushrooms, shallots, kale and mozzarella cheese is sure to become a family favorite!

This vegan version of paella uses short-grain brown rice and smoked tofu for a healthier dish.

These vegan orange spice muffins are made with a base of oat flour and almond butter, and studded with dark chocolate chips.

Millet adds texture to these hearty burgers made with savory lentils and tender roasted sweet potatoes.

You won’t miss the dairy in this ultra creamy, cheesy vegan potato leek soup.

These Thai-inspired one-pot noodles are simmered up in a spicy coconut red curry sauce and can be on the table in under 30 minutes.

These satisfying sweet potato, chickpea and spinach empanadas are a great dish to try at your next gathering!

This light yet hearty miso veggie soup filled with carrots, mushrooms, broccoli and udon noodles.

Fresh beets add nutrients, flavor and a burst of color to this creamy, citrusy smoothie.

These delicious vegan potato skins are packed with Tex-Mex flavor and are perfect for a party snack or appetizer!

These fluffy pancakes are made with a mixture of quinoa and whole wheat pastry flour, and served with a slightly sweet strawberry compote.

Piping hot veggies and crispy pan-fried tofu are drenched in a savory ginger-garlic sauce to make this hearty and satisfying stir-fry.