Those bright pink onions on your restaurant tacos? You can make them at home. These quick-pickled red onions need just five ingredients and a few minutes of prep to bring tangy crunch to tacos, grain bowls, sandwiches, and more.

That bright, tangy ginger dressing you love at hibachi restaurants is surprisingly easy to make at home. Fresh carrots, apple and ginger come together with rice vinegar, toasted sesame oil and maple syrup for a slightly sweet, flavor-packed dressing that’s ready in minutes.

That bright, tangy ginger dressing you love at hibachi restaurants is surprisingly easy to make at home. Fresh carrots, apple and ginger come together with rice vinegar, toasted sesame oil and maple syrup for a slightly sweet, flavor-packed dressing that’s ready in minutes.

Somewhere between mashed potatoes and sweet potato casserole, these roasted mashed carrots are creamy, lightly sweet and finished with nutty brown butter and crispy sage.

Crispy hearts of palm vegan calamari seasoned with Old Bay and ground nori, then pan-fried until golden. An easy plant-based seafood-inspired appetizer served with lemon and dipping sauces.

Small-Batch Green Tomato Relish is the perfect way to use up end-of-season garden tomatoes. Sweet, tangy, and packed with peppers, onions, and warm pickling spices, it's delicious on burgers, sandwiches, charcuterie boards, or served with cream cheese and crackers.

This fresh blueberry simple syrup is an easy, versatile summer recipe made with just a few ingredients. Perfect for cocktails, mocktails, pancakes, or turning into a vibrant blueberry vinaigrette.

This cozy carrot cake overnight oats recipe is packed with fall flavor and made with oat milk, shredded carrots, raisins, crushed pineapple, vegan yogurt, and warm spices. It’s a wholesome, dairy-free, make-ahead breakfast perfect for chilly autumn mornings.

Celebrate fall with these soft and spiced Pumpkin and Pistachio Chocolate Chip Cookies made with roasted pumpkin, dairy-free ingredients, and a pistachio crunch. A cozy, plant-based treat featured in The Grow’s Community Cookbook.

Bring the flavor of your favorite fast-food burger home with this plant-based spin on the iconic special sauce. Made with simple ingredients like vegan mayo, relish, and mustard, this quick and easy condiment is perfect for burgers, sandwiches, or dipping. A nostalgic classic, now 100% vegan.

This rich and creamy roasted tomato soup gets a flavor boost from balsamic-roasted tomatoes, caramelized onions, and a swirl of vegan cream cheese. It’s cozy, comforting, and surprisingly simple—perfect for using up garden tomatoes or adding warmth to a chilly night. Pair it with your favorite grilled (vegan) cheese for the ultimate nostalgic meal.

Soft, sweet, and full of cozy flavor—this peanut butter banana bread is the perfect way to use up ripe bananas and satisfy your sweet tooth. Made with simple, plant-based ingredients, it’s a foolproof loaf you’ll want to bake again and again.

This cozy, plant-based cheeseburger soup is a dairy-free twist on a comfort food classic. Made with Impossible ground, spiral pasta, veggies, and a creamy vegan cheese sauce, it's the ultimate one-pot weeknight dinner.

This cozy fall-inspired pasta recipe features jumbo shells stuffed with dairy-free ricotta, sage sausage, and spinach, all baked in a creamy roasted butternut squash sauce. A plant-based twist on a comfort classic that’s perfect for cooler weather and special occasions.

This cozy, Autumn-inspired minestrone soup is a fresh twist on the classic—featuring roasted sweet potato, squash, zucchini, and nutrient-packed kale. It’s a one-pot wonder that’s perfect for cleaning out your crisper drawer and warming up your weeknights. Hearty, wholesome, and 100% plant-based.