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

These vegan Mexican stuffed peppers are packed with Latin flavors. Simple to make and perfect for feeding a crowd.

These savory vegan scones are made with coconut oil instead of butter, and feature sun-dried tomatoes, scallions, and herbs.

These vegan tater tot nachos are packed with Mexican flavors and crunchy, creamy textures. Perfect for parties, potlucks, and brunches.

These vegan stuffed portobello mushrooms with spinach and farro are a delicious and easy-to-make festive main.

This vegan caramelized onion galette has a flaky homemade crust and savory cashew “ricotta”.

This easy fall farro salad features chewy grains, sauteed carrots, white beans, and cranberries. Comes together quickly – in just one bowl.

This glazed crumbled tempeh is a deliciously “meaty” vegan topper for any grain bowl or salad. Easy to make, takes 20 minutes.

Creamy vegan congee with shiitake mushrooms, edamame, and spinach!

This creamy miso polenta with red wine mushroom ragu is fancy enough for guests, yet doable on a weeknight. (Plant-based and gluten-free!)

Basil, raw cashews, miso, lemon juice, and EVOO are all you need to make the best vegan pesto in under 10 minutes.

These banana oatmeal breakfast cookies are vegan, gluten-free, and low in sugar. Perfect for breakfast on-the-go or midday snacking!

Spent your entire paycheck on fancy salads again? Save money and eat well with this meal prep salad technique!

These stir fried noodles with vegetables are a 30-minute dinner made with staple ingredients you probably already have.

These vegan Mediterranean-inspired farro bowls with garlicky white beans, roasted veg, and tahini dressing are designed for meal prep!

Tomato toast on garlicky bread is an irresistible end-of-summer treat. All you need is 5 minutes and less than a handful of ingredients.

This Thai-inspired salad with peanut dressing features savory seared tofu, which turns it into a complete meal. Ready in 40 minutes!

These vegan eggplant stacks with cashew ricotta are a hybrid of lasagna and eggplant parmesan.

This tomato peach salad is my favorite way to showcase this local summer produce. Delicious, beautiful, and packed with nutrients.

This herbed potato salad has dill, capers, and garlic. Plus, no mayo means you can let it sit out – perfect for picnics and barbecues.