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.

Ready in 40 minutes or less, this coconut curry dumpling bake is perfect for enjoying your favorite takeout flavors at home.

This easy Vegan Butter Tofu makes a better-than-takeout meal at home, flavorful and simple to make. Perfect for weeknight dinners.

Golden chickpea fritters with garlic and lemon flavors. Pan-fry or air-fry for a quick, plant-based weeknight meal, snack, or appetizer.

These 15-minute noodles with bok choy and shiitake mushrooms are quick, nourishing, and perfect for lunch or dinner!

Crispy chili-lime tofu tacos packed with smoky flavor and fresh crunch. It’s a fast, plant-forward dinner that satisfies big taco cravings.

Infuse vegan waffles with a little beetroot powder for a vibrant and delicious breakfast. Vegan, dairy free, delicious, and easy to make!

These baked, vegan oat donuts with chia seeds and pumpkin glaze are fluffy, moist, delicious, filling and nutritious.

Inspired by Oysters Rockefeller, this plant-based pasta showcases tender oyster mushrooms, bright capers, and umami-rich kelp.

Ready in just 20 minutes, these vegan tofu scramble tacos with chipotle crema are packed with plant-based protein and perfect for breakfast.

Made with Impossible ground beef, sautéed onions, garlic, and spices, it has rich, meaty flavor, and endless amounts of umami.