This homemade vegan poke bowl has sushi rice, sautéed zucchini, cucumber-kimchi salad, and spicy mayo. Ready in just 45 minutes!

This easy summer rice salad with pesto has tomatoes, arugula, and white beans.

These vegan tofu tacos with guacamole and mushrooms have a summery “fish taco” vibe.

This weeknight-friendly vegan chickpea tomato pasta is made with pantry staples in just 30 minutes.

This spicy tomato eggplant stew is a Mediterranean-inspired side dish with lots of garlic, chili flakes, and crushed tomatoes.

This magical, no-churn vegan banana ice cream really only needs one ingredient (bananas!) and one piece of equipment (food processor).

This tahini kale salad has crispy chickpeas, creamy dressing, crunchy almonds, and pomegranate seeds.

These vegan sushi rolls with crispy tofu, fresh vegetables, and quick-pickled onions are shockingly simple to make!

This balsamic-marinated portobello sandwich includes artichoke mayo and peppery arugula. Perfect for lunches and picnics!

This creamy mushroom tartine with sourdough bread, sautéed mushrooms, and melty vegan cheese is the perfect savory brunch!

This hearty roasted eggplant sandwich with romesco sauce is meal prep-able, and perfect for lunches and picnics.

This panzanella with beans is packed with summery flavors like cherry tomatoes, avocado, and fresh herbs. It’s the perfect picnic food!

These vegan savory chickpea crepes with creamy spinach and mushrooms are a healthy, delicious, and faux-fancy weeknight meal or brunch dish.

An Indian-inspired, 30-minute vegan chickpea curry with spinach and cilantro. Perfect for meal prep and weeknight dinners!

This vegan lemony pasta with leeks and peas is a light springtime meal. Comes together in just 30 minutes!

Looking for a vegan carnitas alternative? Try sautéed enoki mushrooms for a surprisingly spot-on, amazingly delicious dupe!

These decadent vegan tahini brownies are simple to make and feature a magical miso-laced swirl!