This vegan protein shake tastes just like a rich, creamy chocolate milkshake—but it’s packed with plant-based protein sources like kale and chia seeds.
A vegan BLT? Oh yes, you can! Smoky eggplant bacon, lettuce and tomatoes get topped with a spicy sriracha cashew mayo in this vegan spin on the classic.
One-pot meals don’t have to be limited to pasta! Quinoa, chickpeas and frozen veggies get the one-pot treatment in this vegan curry recipe.
Summer meets fall in this spicy, creamy, vegan sweet corn chowder with coconut milk. Top with cilantro, jalapeños, coconut flakes and fresh corn.
The perfect on-the-go lunch! Grains layered with a rainbow of pretty veggies and greens, plus a tangy dressing and a lovely layer of avocado hummus.
Grilled lettuce? Yes, grilled lettuce! Smoky, sweet grilled romaine is topped with marinated heirloom tomatoes and fresh corn, then drizzled with a creamy avocado-basil dressing.
Crispy tofu is the best tofu! And spicy tofu is even better. Serve these Buffalo tofu wings with creamy ranch dipping sauce for the perfect game day snack.
It tastes like a dessert, but you can eat it for breakfast–what’s better than that?! This Chocolate Peanut Butter Chia Breakfast Parfait is delicious and healthy.
A kale-and-cashew cheese filling makes this vegan spanakopita hearty and filling—sans dairy or eggs!
Not sure what to do with kohlrabi? This easy curry dish pairs it with fresh summer tomatoes, sweet corn, and tofu.
These Peanut Butter Chocolate Cupcakes are from Cara Reed’s new cookbook, Decadent Gluten-Free Vegan Baking. Because you might not eat wheat or dairy, but you can still get your party on with delicious cupcakes!
Making seafood substitutes at home can be a little tricky, but this vegan version of tuna salad comes pretty close to the real thing. Hello tuna salad sandwiches!
One pot, lots of veggies! This easy weeknight dinner is ready in about 9 minutes, and it’s packed with savory, Asian-inspired goodness.
Lentils and walnuts combine to make a meaty vegan taco filling in this easy recipe from the new Choosing Raw cookbook.
This vegetarian take on General Tso’s Chicken features pan-fried seitan and crunchy broccoli, covered in a sweet (but not too sweet) sauce.
We’re sharing a sweet-and-spicy grilled fruit and quinoa salad from Terry Hope Romero’s new cookbook, Salad Samurai.
Get out your spiralizer, it’s zucchini noodle time! Zucchini noodles are tossed with a light lemon-garlic dressing, oven-roasted tomatoes, and pine nuts in this simple salad recipe.
With smoky tempeh, crispy pan-fried quinoa, and black beans, this meatless spin on Cuban fried rice is packed with protein and flavor. It’s also the perfect way to use up leftover quinoa!
There’s a new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. Mayo haters rejoice!
Teriyaki-marinated tofu, sweet pineapple, and tender zucchini, all grilled to perfection, and then served up in crispy lettuce cups and drizzled with a sesame-sriracha sauce. Beware: this one can be a little messy to eat — but it’s so worth it!
Homemade vegan doughnuts topped with a rich chocolate glaze and crispy coconut bacon. Smoky, sweet, and totally addictive – you can’t eat just one!
These Thai Iced Tea Pops might not be orange, but they taste just like the real thing — in convenient popsicle form! Instead of condensed milk, we used coconut milk to make them, which means they’re dairy-free too.
Chipotle Peach BBQ Sauce adds a sweet-and-spicy twist to these vegetarian sloppy joes. And yes, farro replaces the ground beef!
We’re celebrating the release of Julia’s new cookbook, Let Them Eat Kale!, by sharing her tasty Roasted Garlic Kale Hummus — and with a big giveaway!