You’ll never guess what’s in these golden, crispy battered “fish filets” … it’s not tofu!

Put cauliflower in your pizza crust for a beautiful and light alternative to traditional pizza crust!

The best cobbler ever, from Vegan Casseroles cookbook by Julie Hasson.

Add some gochujang to your next batch of queso and savor the flavor!

This beet-based burger from Kristy Turner’s “But I Could Never Go Vegan” is amazing!

Make this soft and pretty quinoa scented with rosewater and cardamom!

Make this quick and easy salad using soy curls! Recipe from Everyday Vegan Eats.

Sambal and peanut butter are drenched over ramen noodles and topped with tofu for an easy and tasty dinner!

A gluten-free spin on classic bruschetta — use panisse as the base and top with vegetables!

Whiskey+Sriracha = Delicious! Make this easy caramel sauce in minutes.

The “pork” wonton soup is not only delicious—it’s also completely vegan and fun to make!

Have you ever tried Thai eggplant? Here’s a great way to use them!

These sweet potato and rosemary beignets are perfect for brunch!

Make these delicious “Better Buckeyes” and more from Vegan Finger Foods!

Love General Tso’s? Use battered cauliflower to achieve that crispy and clingy texture that makes this dish so good!

It’s meaty without the meat and carby without the carbs: miso-scented portabello mushroom with garlic cauliflower mash.

Make this ridiculously easy focaccia and throw fresh greens and tomatoes on top for a pretty and refreshing light meal!

Make this beautiful salad and more from Angela Liddon’s The Oh She Glows Cookbook!

Make this light and colorful noodle dish to celebrate the arrival of spring!

Pearled barley and brown beech mushrooms come together to create this simple yet flavorful dish.