These vegan portobello pizzas are a delicious, healthy, and quick meal ready in just 20 mins!

This vegan Kahi with Geymar is an Iraqi phyllo pastry with rose flavored oat cream, soaked in date syrup. Tempting for breakfast or dessert.

This vegan butternut squash & chickpea panang curry is a sweet, peanut flavored curry, inspired by the classic Thai dish.

This vegan chicken piccata is so close to the authentic dish, with crispy homemade seitan in a creamy lemon and caper sauce.

Baked vegan eggplant & walnut meatballs served over a roasted red pepper tahini pasta.

This vegqn roasted red pepper tahini sauce is super creamy, oil-free, and perfect over pasta.

This Mediterranean white bean soup is flavored with Harissa and tahini. Filled with kale and parsley, this vegan soup is creamy and hearty.

This cheesy vegan quinoa with broccoli and chickpeas is a pantry-friendly, gluten-free, healthy comforting dish that’s made in one pot!

This chickpea omelet recipe is a delicious vegan alternative to eggs. It does not break when flipped and is topped with avocado pesto.

An easy coconut milk based vegan french toast that comes together in 30 minutes. Topped with raspberry chia jam & coconut creme anglaise.

This oil-free avocado pesto is a healthy, vegan alternative to traditional pesto. This avocado basil pesto is perfect on top of pasta.

This vegan palak paneer uses chickpea tofu, replicating the texture and flavor of a soft cheese.

A delicious way to make pasta with lentils, Syrian style, infused with the flavors of cilantro, sumac, and pomegranate molasses!