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.

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 slow cooker salted caramel apple butter is vegan-friendly, easy to prep in under 30 minutes, and packed with warm fall spices and sweet apple flavor. Made with condensed coconut milk and maple syrup, it’s the coziest spread for toast, oats, or gifting!

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 easy dairy-free Irish Cream is made with oat milk, maple syrup, cold brew, and Irish whiskey for a rich, creamy, and perfectly spiked treat. Blend it up in minutes for your next celebration or cozy night in—vegan-friendly and irresistibly festive!

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.

This creamy, crave-worthy esquites corn salsa was inspired by a childhood picnic and reimagined for sunny summer gatherings. Made with grilled sweet corn, lime, and cotija cheese—with just a little sriracha kick—it’s a warm, shareable dip that celebrates seasonal flavor. Bonus: it’s easy to make plant-based with a few simple swaps. See why this dish was featured by The Grow and how you can bring it to your next table.