Learn how to make vegan Vietnamese-style rice paper rolls with seared tofu and peanut dipping sauce.

Learn how to make vegan BLT sandwiches with tempeh ‘bacon’ and spicy mayo. They’re perfect for showcasing summer’s best tomatoes.

Wanna transform regular ol’ dried beans into something magical? Make this creamy white bean puree with charred leeks and za’atar.

Asian-Inspired Pan-Fried Eggplant with Soy Sauce, Garlic and Ginger

Not sure what to do with discarded sourdough starter? Make these tangy sourdough discard pancakes with strawberry chia jam.

This super simple tofu scramble is a hearty, high-protein vegan breakfast. Serve with sourdough toast or warm tortillas.

These pan-fried vegetarian egg rolls with cabbage, carrot, and tempeh filling are inspired by Chinese takeout.

This healthy vegan banana bread calls for whole wheat flour, uses heart-healthy coconut oil, and has a minimal amount of sugar.

These carrot oatmeal cookies are made with good-for-you ingredients, like oats, nuts, fresh carrots, and coconut oil. (vegan + gluten-free)

Umami-packed and super simple to make, these soy-maple glazed trumpet mushrooms are the perfect work-from-home lunch or veggie side dish.

This luscious, creamy tomato pasta is coated in a rich vegan vodka sauce (made with canned tomatoes and cashews!).

Easy pan-fried plantains with cilantro-lime cashew cream.

A super-simple, vegan curried chickpea salad. Made with only pantry staples and ready in 5 minutes!

This chickpea chocolate chip cookie cake is made with whole chickpeas, applesauce, and zero refined flour.

These Greek baked beans in a rich tomato sauce are a weeknight-friendly version of traditional Gigantes Plaki.

This vegan Sick-Day Soup is an Asian-inspired non-chicken alternative to the classic. Shiitakes, kale, tofu, and udon!

Seared tofu bowls with cabbage, carrots, and soy-ginger dressing. One pan and just 35 minutes – perfect for weeknights!

These decadent, no-bake coconut chocolate balls are a mini version of homemade Bounty. Just 5 vegan ingredients and zero refined sugar.

These are the easiest, most delicious, baked vegan meatballs. Just 35 minutes from start to finish!

Rich and fragrant Massaman Vegetable Curry in a coconut-peanut broth. Perfect for weeknights!