That’s not chicken, but mushrooms, mixed with an array of veggies to make a vegan version of the comfort food classic.

This stroganoff is completely plant-based, easy-to-make and full of flavor!

This appetizer is easy, fun to make and perfect for parties!

This open-faced “naanwich” is topped with smokey eggplant, fresh herbs and a tahini dressing … easy and delicious!

Kitchari, using lentils and rice scented with toasted cumin and mustard seeds, and topped with cuke-avocado and naan.

If you can find them, Lion’s Mane mushrooms are an amazing fungi to cook and eat!

This stew uses plump Corona beans for a hearty and filling meal!

These carrots are simply roasted with a bit of sesame oil and gochugaru for a delicious dish!

This plant-based carbonara uses cashews and cauliflower to create a rich sauce and shiitakes to top it all off!

This eggplant is roasted to silky perfection and topped with spicy chickpeas and salty miso for a vibrant, delicious, easy-to-make dish!

Learn how to make a plant-based “buttah” from cauliflower. Perfect smothered over eggplant and roasted to perfection!

A recipe that uses up some of those leftover pantry items, and is made in the crock pot!

Loaded chili-stuffed baked potatoes! Perfect healthy fast food.

This rigatoni is aired with crosne and topped with a super-rich and creamy alfredo.

A classic King-Ranch Casserole, ninji-fied. What does that mean? Check this out!

These sweet potatoes are crusted in a wasabi-furikake coating for a sweet and spicy dish!

This may look like chicken, but it’s actually a Chicken of the Woods mushroom. Check out our technique to transform this mushroom!

Noodles and long strands of yuba are combined with vegetables to make this easy and hearty dish.

Go ahead, put some mac and cheese in your tacos!