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.

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.

Today I’m sharing one of my favorite easy breakfasts or desserts—. Canned Biscuit Peach Cobbler with Bourbon Butter Glaze. Instead of fussing with dough from scratch, we’re using canned biscuits as a shortcut, layering them with ripe summer peaches, a sprinkle of cinnamon sugar, and a crunchy granola topping. The whole thing bakes up golden, bubbly, and ready in under 30 minutes.

This creamy cucumber radish salad served over golden roasted baby potatoes is a fresh, flexible side dish perfect for summer. With a tangy herb dressing and easy vegan swaps, it’s a refreshing twist on traditional potato salad that comes together in under 30 minutes.

This creamy dairy-free broccoli cheese soup is inspired by Amish comfort food and features tender noodles, kale, and plant-based cheddar. A cozy, 30-minute vegan recipe perfect for soup season.

This craveable Orange Tofu Chick’n is a vegan twist on a takeout favorite! Crispy tofu, a homemade citrus glaze, and simple ingredients make this weeknight dinner easy and delicious. Served with cauliflower rice and wilted kale, it’s the ultimate plant-based comfort food.

This easy Lemon Pistachio Orzo with Arugula recipe is packed with fresh flavor and comes together in under 30 minutes. It highlights seasonal citrus, toasted pistachios, and peppery greens. Simple, satisfying weeknight meal inspired by the Florida harvest.

This refreshing late-summer apple salad features crisp RubyFrost apples, shredded Brussels sprouts, blueberries, walnuts, and dairy-free feta, all tossed in a homemade poppy seed dressing. It’s the perfect no-cook side dish for warm weather entertaining, family cookouts, or weekday lunches.

These easy Vegan Egg Bites made with Just Egg are the perfect grab-and-go breakfast or brunch solution. Fluffy, flavorful, and totally customizable with your favorite fillings—like roasted tomatoes, mushrooms, and vegan feta—they come together in under 20 minutes. No more $5 drive-thru runs—these plant-based bites are better, cheaper, and PJ-friendly.

This Vegan Watermelon Tuna Tartare is a stunning and surprisingly simple plant-based twist on traditional tuna poke. Baked watermelon transforms into a smoky, savory tuna-like texture that's perfect for sushi bowls, tartare, or creative entertaining. Fresh, vibrant, and totally vegan—this is a recipe you have to try to believe.

These vegan fish tacos are made with crispy Gardein fishless filets, topped with a bold and spicy lime aioli, and ready in under 30 minutes. A quick and easy plant-based recipe for summer dinners, taco nights, or casual entertaining.

This no-cook sauce is everything we love about summer—fresh, fast, and full of flavor. Made with basil, avocado, and pistachios, it’s creamy without being heavy and comes together in the time it takes to boil your pasta. A perfect way to use up that garden basil and keep dinner easy on warm days.

These Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa are a fresh, flavorful twist on Taco Tuesday. Smoky, spicy jackfruit is layered over buttery wilted Brussels sprouts and topped with a crisp, tangy apple-onion salsa for the perfect balance of savory and sweet. This quick, 20-minute plant-based recipe is vegan, dairy-free, and ideal for weeknight dinners or entertaining guests.

These better-than-canned vegan crescent cinnamon rolls are soft, gooey, and incredibly easy to make using accidentally vegan crescent dough. Stuffed with cinnamon sugar and topped with tangy cream cheese frosting, they’re the perfect plant-based breakfast or brunch treat—no yeast or rising time required!

Looking for the best vegan egg salad recipe? This tofu and chickpea combo is packed with plant-based protein and classic flavor, thanks to black salt (aka kala namak). Ready in under 30 minutes, it's perfect for sandwiches, wraps, or meal prep lunches that don’t skip on nostalgia.

This colorful spring salad features raw turnip greens and broccolini, tossed with blueberries, red onion, pumpkin seeds, dairy-free cheese, and a sweet and tangy poppy seed dressing. Perfect for spring brunches, Mother’s Day, or any warm-weather gathering, this vibrant dish offers crunch, color, and plant-based nutrition in every bite.

These Big Moc Hand Pies are a plant-based twist on a fast food favorite! Made with Impossible ground, roasted potatoes, vegan cheese, and homemade special sauce, they’re baked in a flaky crust and perfect for dipping. Quick, easy, and totally satisfying.

Looking to spice up taco night? These Curry Zucchini and Cauliflower Tacos are packed with flavor and ready in just 20 minutes! Made with creamy Curry Zucchini Spread from Growee Foods, roasted cauliflower, refried beans, and fresh toppings, they’re the perfect plant-based twist on a classic favorite. Quick, colorful, and dairy-free—these tacos are sure to be a hit with vegans and veggie-curious foodies alike.