Oven-baked buffalo tofu bites are easy to make, vegan, and oil-free. Enjoy them as an appetizer, a wrap filling, or in grain bowls.

This vegan rice salad combines chickpeas, broccoli, tomatoes, cucumbers, and rice with a dairy-free ranch dressing.

The dairy-free smoothie combines frozen mangoes, frozen cherries, orange juice, and spinach (optional).

Creamy avocado and sweet ripe tomatoes on toast is a delicious and versatile meal. Enjoy it for breakfast, lunch, or a quick dinner.

Vegan fajita bowls with fluffy rice, pan-seared seasoned fajita veggies, black beans, corn, and a vegan avocado crema.

This strawberry toast pairs sourdough bread with warm roasted strawberries, lemon juice, dairy-free cream cheese, and lemon zest.

This mango, strawberry, and banana smoothie with lime juice is a quick and easy dairy-free recipe for a refreshing beverage.

The apple cucumber smoothie pairs a green apple with a refreshing cucumber, tangy kiwi, fresh spinach, and a frozen banana.

This is an easy vegan oil-free ranch dressing that can be enjoyed as a salad dressing or a dip.

Mango oatmeal for a quick and easy breakfast. The plant-based breakfast is packed with whole grains, chia seeds, and sweet tropical fruit.

Overnight oats with PB2 (peanut butter powder) are easy to make and packed with peanut butter flavor.

This refreshing and vibrant kale beet smoothie combines the earthy flavor of beets with a mix of sweet berries.

This vibrant vegan roasted potato Buddha bowl is packed with veggies and topped with a roasted red pepper dressing.

This hearty black bean recipe uses onions, jalapeño, garlic, tomatoes, and spices for a delicious plant-based side or main dish.

The baked tofu nuggets can be used with your favorite dipping sauce or add to Buddha bowls for an easy plant-based dinner.