This creamy vegan taco pasta salad is an easy noodle salad with black beans, sweet corn, and a tangy salsa-lime cashew dressing.

This Spring Vegetable Minestrone Soup is packed with tender vegetables, beans, pasta, and fresh herbs. A cozy recipe everyone will love.

Simmered in enchilada sauce alongside sautéed fresh vegetables, this Enchilada Millet Skillet gives you the full flavor of this Mexican fave.

Get a taste of the 80s with this school lunch staple. Designed for efficiency and mass appeal, Pourable Pizza used a liquid, no-knead dough.

Bold and spicy with a touch of sweetness, this easy noodle recipe with veggies and oil-free tofu is the perfect vegan weeknight meal.

Upgrade your soups & salads with this easy crunchy topping! Made with walnuts, pumpkin seeds & panko. Oil-free, vegan & ready in minutes.

Light, fluffy lentil pancakes with a hint of sweetness. Nutritious and protein-packed, perfect for a healthy and satisfying breakfast.

A soft and fluffy Vegan Lemon Bundt Cake with a bright, tangy lemon glaze. Easy to make, full of fresh flavor, and perfect for any occasion.

Carolina Reaper peppers are pure, weaponized heat. If you’re bold enough to turn it into hot sauce, proceed with caution!

Vegan Black Bean Burritos are a quick, healthy, and flavor-packed recipe made with pantry ingredients in 30 minutes. Perfect for meal prep!

This Lentil Blueberry Salad with Pistachios & Lemon Herb Tahini Dressing is a nutrient-dense, healthy eating, flavor-packed dish

Quick vegetarian dish that delights not only with its flavour but also with its simplicity of preparation.

Make Eldorado Cafe’s Salsa X at home! This copycat recipe emulates that unparalleled starter with charred tomatoes and smoky dried chiles.

This healthy vegan carrot cake is moist, oil-free, & sweetened with dates & applesauce. A wholesome carrot cake with creamy cashew frosting.

These plant based sheet pan tofu bowls with carrots and snap peas are packed with fresh flavors and ready in just 35-40 minutes.

They-Crab Soup is the savory, plant-based solution to all your seafaring soup needs. Oyster mushrooms stand in for shellfish.

This classic vegan lentil stew with smoked tofu is hearty, comforting, and wonderfully simple.

This delicious vegan taco casserole has all the flavors of a plant-based beef taco, but in a gourmet, layered dish!

This vegan skillet lasagna is just like the classic meal, but easily made in one pan!

These Vegan Double Chocolate Cookies are made with tofu. They are rich and chocolately, with a soft center and crisp exterior.

Kreplach are humble Jewish dumplings with a lot of history folded in. This plant-based mushroom version honors tradition with modern flair.

Candied yams are a prime canvas for showcasing the compelling flavor of makulaya, a warm, earthy, and aromatic Ethiopian spice blend.