Vegan brunch idea! Fluffy coconut oil biscuits and creamy mushroom gravy.

Ukrainian Leek Salad with Apples and Carrots

This rich flourless chocolate cake is made with applesauce and flax in place of regular eggs!

This chana masala (Indian chickpea stew) takes just 30 minutes and is perfect for meal prep.

Smashed New Potatoes with Peas and Cilantro from Ottolenghi’s new book, Simple

These dreamy peanut noodles with shiitakes are enveloped in a rich coconut-miso cream sauce. Perfect for speedy dinners!

The easiest kale side dish: sautéed kale with garlic, lemon, and red pepper flakes

Mexican-inspired black bean burgers made with oats!

A rich and hearty Bolognese sauce made with tempeh, mushrooms, and red wine.

This is a genius oil-free turmeric loaf cake with zero added sugar! Perfect alongside that afternoon cup of coffee or tea.

Vegan Winter Farro Salad with Roasted Sweet Potatoes, Parsley Pesto & Almonds

This fuss-free tempeh bacon is vegan, gluten-free, and great for batch-cooking.

Looking for a savory vegan breakfast? Try this Vegan Breakfast Bowl with Mexican Scrambled Tofu and Crispy Potatoes!

Traditional Ukrainian potato varenyky (aka pierogi) with fried onions. This recipe makes for the perfect weekend kitchen project!

Charred Brussels Sprouts with Fried Shallots, Apple and Balsamic – a festive vegan holiday side dish

Need to use up leftover tahini? Make this vegan pumpkin spice tahini granola.

Intimidated by beets? This beet side dish with hazelnuts and basil is a great starter and a beautiful addition to any holiday table.

No-bake holiday dessert: Salted Dark Chocolate Bark with Hazelnuts, Cranberries and Cayenne Pepper

Looking for a vegan Thanksgiving appetizer? Try these cashew “ricotta” toasts with arugula-walnut pesto!