Emmer Varnishkes is a twist on the Jewish classic you’ll crave!

The tasty Cajun and Creole classic Jambalaya made with pasta instead of rice.

No meat need apply for this plant-based pot roast. Dried maitake mushrooms become tender when stewed with onions, potatoes, and carrots.

Duck legs braised slowly with plum wine, soy, garlic, and doenjang turn into this Korean-style duck in wine sauce.

Green bean casserole is so much better baked inside roasted winter squash, where creamy, savory filling meets sweet, caramelized squash.

Ube goes savory in this bold, homemade purple pasta with a rich coconut sauce. Earthy, sweet, and totally unexpected, it’s a surefire hit.

Miso is the secret to adding deep, savory flavor to this creamy vegan pasta featuring tender shiitake mushrooms and sweet peas.

Creamy Ground Beef Stroganoff made in one pan with tender pasta, mushrooms, and sour cream. A quick, comforting dinner for busy nights!

When it’s too hot for soup, translate the same rich Mediterranean flavors into a Red Lentil Salad.

This chili lime tofu is pan-fried until crispy, then simmered in a tangy, spicy sauce until it’s caramelized, and bursting with flavor!

These vegan harvest bowls are made with marinated baked tofu, roasted butternut squash, massaged kale, pepitas, and maple tahini dressing.

Grab and a fork and knife, and dig in! Vegan schnitzel is comfort food at its finest.

Yuba meets pesto in this hand-held meal. Forget chicken or tuna; yuba is the new salad meant for your sandwich!

This Asian Chopped Salad has cubes of chicken, carrot, cucumber, and green onion on a bed of lettuce topped with almonds and sesame seeds.

A small Italian twist on an American classic dish.

Takeout vibes in bowl form! Napa cabbage is stir-fried with carrots & onions. Then it’s topped with crunchy wontons for a delicious entree.

Fresh picked summer garden tomatoes with a homemade herbed breadcrumb stuffing.

Greek gyro salad packs all the bold flavors of a classic gyro into a fresh, gluten free bowl with juicy meat, crisp veggies & creamy tzatziki.

Festive and flavorful, these Christmas fajitas use hearty portobello mushrooms and vibrant peppers for a colorful, plant-based twist.

This Steak with Mushroom Sauce recipe is a simple steak dinner recipe that takes only 30 minutes to make.

This Silken Tofu with Miso Chili oil and Black garlic can be made in 5 minutes and is perfect to serve during the summer time.

This plant-based take on King Ranch Casserole transforms the traditionally heavy, canned-soup classic into a fresh and wholesome meal.