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.

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!