Cheese tortellini make this pureed butternut squash soup filling enough for a meal.

Upping the veggies cuts the calories in this lighter (and vegetarian!) version of Pad Thai

Jerk chickpeas are paired with a creamy vegan habanero aioli in these easy wraps.

Our fail-proof template for making any kind of vegan quiche.

Spiralized sweet potatoes are layered with veggies, black beans, salsa and cheese in this Mexican-inspired casserole.

With smashed white beans and avocado, you won’t miss the cheese in these vegan quesadillas.

These chickpea tacos are topped with apples and radishes for an easy fall dinner.

These healthy vegetarian meatballs can be made in advance and frozen for later.

This vegetarian remake of the Brazilian stew is packed with flavor.

Tender baked eggplant stuffed with herbed cashew ricotta and topped with spicy harissa sauce.

Polenta is perfect for threading on a skewer and grilling!

Enjoy the last few weeks of summer with this refreshing fruit smoothie.

Spaghetti with Kale Pesto and Burst Cherry Tomatoes

Mango Sushi Bowls with Quick-Pickled Carrots and Cucumbers

Everything you love about caprese in stuffed zucchini form.

Homemade sopes with smoky pinto beans and avocado salsa.

Fresh sweet corn, diced peppers and fusilli are tossed in a white balsamic vinaigrette to make this picnic-perfect pasta salad.

Basil adds bright, fresh flavor to these summery blueberry muffins.

These grilled veggie tacos are drizzled with chimichurri and topped with creamy avocado – no cheese needed!

Huevos Rancheros baked into tortilla cups–the perfect portable breakfast!

Top this vegan strawberry crumble with a dollop of whipped coconut cream for the perfect summer dessert.