Grilled bok choy, with chopped oyster mushrooms — a little salty, a little spicy.

Pasta drenched in a creamy lemon sauce and topped with roasted tomatoes, chickpeas, briny capers and shallots.

These burgers are made from cauliflower, air fried, and dunked in a buffalo sauce!

This Spanish Omelette is a twist on the original — this version is egg-free and delicious!

Twice-fried Gobi Manchurian – easy + vegan!

That’s not salmon, it’s Bell Pepper Sushi!

This pudding uses chia seeds to thicken up two delicious layers of this delicious breakfast (or dessert!)

These rolls are packed with sweet potato tempura, creamy avocado and brushed with a sweet teriyaki glaze.

Korean-style tacos, made with seitan marinated in a blend of onion, ginger, gochugaru and pear.

Love Veggie Grill’s K-town tacos? You can make this version at home that’s pretty close to the real deal!

These tarts are sweet, rich and tangy, and make completely egg- and dairy-free!