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

This radish and snap pea quinoa salad with lemon tahini dressing comes together easily in under 30 minutes!

This Vegan Raspberry Yogurt Loaf Cake is light, fluffy, and packed with raspberries. An easy bake that’s perfect for brunch, tea, or dessert

Served warm and meant to be shared, a sushi bake trades precision for comfort, inviting everyone to dive right in.

Perfect for springtime, this lemony one-pot orzo with peas and asparagus is packed with flavor and ready in 30 minutes or less.

This vegan tofu scramble has the creamy texture and eggy flavour of real scrambled eggs. It is quick to make and versatile.

This smoky vegan Chili Sin Carne is wonderfully hearty, simply delicious and rich in plant-based protein thanks to TVP, lentils and beans.

Ready in 20 minutes or less, this napa cabbage and crispy tempeh salad with miso tahini dressing is packed with delicious flavor!

This plant-based gumbo brings everything together with rice cooked right in the pot for a comforting bowl-in-one.

These healthy-ish vegan and gluten-free tahini cookies are quick to make, free of oil and refined sugar – yet crispy, sweet and chocolaty!

Crispy tofu (baked or air-fried) in sweet-and-savory homemade teriyaki sauce. An easy and healthy version of a takeout favorite.

This vegan pea toast with tahini is perfect for days when you’re short on time but still want something nourishing and satisfying.

No cream, no vegetable stock, but still full of flavor. It’s a one-pot recipe, satisfying, and on the table in 40 minutes.

Vegan doughnuts are fried sweets made exclusively from plant-based ingredients.

This easy vegan Keema Curry is so flavourful, packed with plant-based protein and comes together in no time.

This vegan horchata recipe (Mexican rice milk) is delicious and easy to make! Made from simple ingredients and perfect for hot summer days.

This vegan Chickpea Pasta (Pasta e Ceci) is a cozy Italian classic made with simple pantry ingredients. Budget-friendly and delicious!

Bright basil pesto tossed with chickpea pasta and cannellini beans for a fresh, creamy, protein-packed plant-based dinner.

These Vegan Strawberry Cookies are so soft, chewy, and bursting with sweet strawberry flavor!

These tofu cutlet sandwiches with kohlrabi pickle slaw are ready in just 40 minutes with minimal hands-on time.

Bold curry flavor, creamy coconut milk, and tender chickpeas come together in this easy one-pot dinner ready in 35 minutes.

Creamy coconut curry with tender sweet potatoes and red lentils, layered with ginger and bold spice for a cozy plant-based dinner.