These vegan pumpkin spice Nanaimo bars are made with wholesome, healthy ingredients, plus they’re no-bake and grain-free!

This pizza has a spelt flour crust, roasted broccoli, artichokes, olives, and feta!

Ultra creamy, luxurious corn chowder with sweet potato and cashew cream instead of dairy. Totally healthy and comforting!

This roasted beet salad with pecans and feta is almost guaranteed to turn beet skeptics into lovers! With pecans, feta, and greens, too.

These spicy bbq cauliflower wings combine two popular wing seasonings: barbecue sauce and Frank’s hot sauce!

This delicious nut parmesan-crusted butternut squash is my latest food obsession! Eight ingredients and vegan.

In these vegan Greek tofu breakfast sandwiches, English muffins are topped with lemon herb baked tofu, olives, tomato, and cashew tzatziki!

This lentil and sweet potato shepherd’s pie is flavourful and hearty- absolutely perfect for autumn and winter dinners!

Ditch the sugar-laden bought version and opt for a healthy homemade PSL instead!

These vegan pumpkin spice cupcakes are a fun and wholesome treat that’s sweetened with maple syrup! Kids and adults alike love them.

This vegan pasta with roasted red pepper cashew cream sauce, crispy chickpeas, and roasted cauliflower hits the spot on date night!

A yummy, satisfying kale salad with masala chickpeas, naan chips, and turmeric, mango, tahini dressing.

Chewy, dense, and almost fudgey, this treat toes the line between brownie and cake, with lots of pumpkin and warm spices.

These vegan chocolate hazelnut butter cups are an absolute dream. Easy to make and rich in antioxidants!

Vegan, garlicky tahini Alfredo cream sauce drizzled over roasted spaghetti squash, topped with roasted chickpeas and cherry tomatoes.

These cozy beans, greens, mushrooms, and miso gravy on toast make for a comforting vegan meal for the cool months of fall and winter.

These samosas are surprisingly easy to make- all that’s needed is a little time. They’re filled with roasted cauliflower and sweet potato.