An easy muhammara recipe to keep in your back pocket for parties, picnics, and other snacking situations.

A vegan kale fennel salad with oranges, almonds, and a simple shallot vinaigrette. Bookmark this for your next dinner party.

This 5-minute vegan black bean dip is creamy, tangy, and bursting with herby freshness.

An easy, meal prep-able, and flavor-packed bean salad with shiitakes, celery, and herbs. An awesome way to switch up your bean game!

Black beans and plantains are one of my all-time favorite pairings. Try them in these easy 30-minute bowls with guacamole.

These vegan carrot fritters are made with sweet corn and gluten-free chickpea flour.

This Mexican rice casserole made with simple pantry staples practically cooks itself. Add guac and tortilla strips for a burrito bowl vibe!

These healthy-ish vegan oat waffles are made with whole grains, minimal sugar, and simple pantry staples.

This scrambled tofu with browned onions and tomatoes is packed with flavor and reheats surprisingly well.

French-style “melting potatoes” are the best roasted potatoes you can make – crispy on the outside and fluffy on the inside.

These vegan blueberry lemon muffins are light, airy, and perfumed with vanilla. Super easy to make – no special equipment needed!

This easy vegan shakshuka uses eggplant and tofu instead of the traditional poached eggs.

This vegetarian moqueca is made with hearts of palm and plantains instead of fish. Ready in under 45 minutes.

Korean-inspired tofu kimchi stew is a flavor-packed, spicy-sour dish for cold winter nights. Made in one pot – ready in under 45 minutes.

This easy vegan pea soup uses healthy everyday ingredients. Garlicky homemade croutons make it the ultimate winter comfort food.

This spicy tomato chickpea soup is easy to make and consists of simple ingredients. Inspired by Mexican tortilla soup.

This vegan snack board features a trio of homemade dips, colorful crudités, and roasted baby potatoes for dipping.