Tempeh taco “meat” is an uncomplicated and delicious way to start experimenting with this plant-based protein.

This fragrant green lentil soup – inspired by Pret a Manger – is packed with veggies and warming Moroccan spices.

These homemade falafel patties (baked in the oven, not fried) are great in pita sandwiches, on salads, and as part of a mezze platter.

This vegan tofu rice bowl with mushrooms, kale, cucumbers, and peanut sauce is the perfect make ahead-able lunch.

A Thai-inspired, easy peanut sauce to use as a dip or a dressing. Made with simple pantry staples – takes just 5 minutes.

A simple way to use up a tube of pre-made polenta.

An impressive, multi-layered vegan eggplant casserole with potatoes, tomatoes, caramelized onions, and cashew “ricotta”.

These savory cabbage pancakes (made with chickpea flour) are a simple and unusual take on dinner. Add a side salad and you’re set!

My take on vegan Nicoise salad has baby potatoes, green beans, seared tofu, and a caper-shallot dressing. It’s summer, in a bowl.

A healthy, mayo-less raw broccoli salad that’s as easy to make as throwing a bunch of stuff in a bowl (literally).

This savory classic is dairy-free and packed with delicious flavors like garlic, smoked paprika, and miso.

A Thai-inspired lemongrass curry – packed with a rainbow of vegetables and crispy tofu.

Instead of the traditional feta cheese, this vegan spanakopita recipe uses tofu (marinated with lemon juice, miso, and mustard).

Need a crowd-pleasing low-effort dish for a summer picnic or potluck? Look no further than this 5-ingredient pesto pasta salad recipe.

Balsamic marinated portobello mushrooms are the perfect sub for deli slices in vegan sandwiches.

Hearty, “meaty”, mushroomy = heaven!

These vegetarian collard greens do away with pork in favor of shiitake mushrooms and smoked paprika for a similar hit of umami.

This marinated cucumber salad with cilantro and garlic chips is light, refreshing, and packed with flavor.