Tempeh Bolognese is rich and flavorful and all wrapped up in a vegan, oil-free, easy recipe.

Easy chickpea burger baked in the oven or on the grill and topped with spicy coleslaw with sriracha-tahini sauce.

Vegan white bean chili with baked polenta fries topped with quick avocado salsa.

Make healthy, oil-free Tahini in minutes. It tastes better than anything you can buy in the store. Perfect for dressings and sauces.

30-minutes, packed with protein, take this versatile any direction you want with the addition of just a few simple spices. Always delicious.

Renewing fava (broad) bean soup (aka Egyptian Ful Nabed) seasoned with paprika, fresh mint and lemon. Easy, healthy, delicious!

Get your tacos fix with spicy tempeh asada tacos with mango pico de gallo. Vegan taco nirvana!

Versatile sweet potatoes meet Thai flavor and in less than an hour, you’ll discover a spicy, healthy bowl of comforting veggie curry.

Make your own fresh red curry paste. It’s easy, lasts in the freezer for months and makes all your recipes fantastic.

Super simple and delicious apple cranberry salad with creamy cranberry dressing, fresh spinach, crisp apples and crunchy almonds.

Ethiopian lentils with homemade Berbere spice is a fragrant, flavorful plant-based recipe with creamy red lentils and tomatoes.

BBQ chickpea wraps with quick pickled red onions and creamy tahini dressing.

Deliciously healthy fresh pumpkin soup needs just one pot and 10 easy ingredients for the ultimate in creamy comfort.