These peanut tempeh noodles are the latest addition to my repertoire of weeknight go-to’s. Savory, rich, chewy, and easy to make.

This marinated warm lentil salad is lemony, herby, and garlicky with Mediterranean vibes.

My take on lobio – the sweet-sour Georgian kidney bean and walnut stew – is made with canned beans and pantry staples.

Takeout-inspired glazed sesame tofu with garlic and ginger. This vegan one-pan wonder is sure to become a staple in your rotation.

This pared down take on chana masala (Indian chickpea stew) requires minimal effort and is perfect for meal prep.

These savory hand pies are my vegan take on the classic beefy version. They make an impressive addition any festive meal.

King oyster [a.k.a. trumpet] mushroom scallops are a great way to impress vegan guests.

This pasta with beans and greens is a hearty and uncomplicated one-pot meal. Bookmark it for your weeknight rotation!

A savory, garlicky white bean puree with a creamy, whipped texture. Works as a delicious alternative to mashed potatoes.

This vegan pot pie with cauliflower and store-bought puff pastry is a creamy, savory, indulgent comfort food.

Looking for an easy yet gorgeous holiday side dish? These spiced roasted carrots with tangy tahini are the 30-minute recipe you need.

A festive arugula salad with roasted sweet potatoes, apple, cranberries, and almonds.