Festive and flavorful, these Christmas fajitas use hearty portobello mushrooms and vibrant peppers for a colorful, plant-based twist.

Shaving paper thin planks of zucchini creates luxurious lengths, approximating wide paparadelle.

This plant-based cioppino trades the briny depths of the sea for the earthy richness of mushrooms.

This savory snack starts with flattened rice flakes and layers in the bold flavors of mustard seeds, cumin, curry leaves, and more.

This plant-based take on King Ranch Casserole transforms the traditionally heavy, canned-soup classic into a fresh and wholesome meal.

Treat yourself to healthy snack bars that taste like decadent cake batter! It's a well-deserved indulgence you can feel good about.

Iron is the secret ingredient to giving these plant-based sausages the distinctive metallic twang of blood, no sacrifices needed.

Let out your aggression and smash your way to a better cucumber salad. With gin, lime, and mint, it's inspired by the Tom Collins cocktail.

This cocktail is pure southwest sunshine; bright, punchy, and impossibly pretty. Sotol meets prickly pear in an unforgettable margarita.

Hiyashi chuka is the lighter, brighter answer to ramen cravings in the summer time! Try this healthy chilled version for a quick fix meal.

For a cheesy topping that imitates Parmesan, you can't do any better than this novel plant-based approach. Made from only whole foods.

Inspired by the popular Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette Salad from Lemonade LA, this is better than just a copycat recipe

Intensely sweet, sour, spicy, and salty, nam prik kapi is a dip that you won't forget. This vegan version replaces shrimp with Thai eggplant

Recreate the Protein 2000, a plant-based take on beef and broccoli, a bestseller at the now defunct Veggie Heaven.

Recreate the Protein 2000, a plant-based take on beef and broccoli, a bestseller at the now defunct Veggie Heaven.

Stop throwing away the stalks and fronds of fennel! Celebrate the whole vegetable by making a zero-waste pesto using the leftover scraps.

Make a plant-based version of the famous Dubai chocolate bars using whole food ingredients!

Risotto meets the herbaceous flavors of green Goddess dressing with a twist. Green tea add complexity to this classic comfort food.

Transform hummus into a hearty entrée with a creamy chickpea topping over a spiced, savory meatless filling.

Created by accident, recreated on purpose, these sesame cookies have a touch of spice that makes them really sing!

Inspired by modern additions to the Passover Seder plate, this take on charoset is focused on hope and healing through sweetness and light.

"Detox" has nothing to do with it. This copycat recipe from The Soup Peddler is simply comforting, wholesome, and instantly gratifying.

Go ahead, eat garbage. Plant-based hot garbage fries are the satisfying sloppy, spicy comfort food you didn't know you needed.

Spiced potato samosa spring rolls, wrapped in rice paper and paired with tangy tamarind-mint chutney, are bold, refreshing, and gluten-free!