All Recipes

Recipes Worth Coming Back To

Glazed vegan chickpea-quinoa meatballs served over basmati rice with ginger-tamari sauce.

Vegan Chickpea-Quinoa Meatballs with Ginger-Tamari Glaze

Tender baked chickpea-quinoa meatballs with zucchini, spinach and warm spices, finished in a glossy maple ginger-tamari glaze with a bright lemon edge.

Moroccan-inspired chickpea and apricot tagine with carrots, zucchini, fresh herbs and toasted almonds.

Slow Cooker Moroccan-Inspired Chickpea & Apricot Tagine

A generous slow-cooker chickpea tagine with tender vegetables, apricots, golden raisins and warm Moroccan-inspired spices, finished with fresh herbs and lemon.

Vegan Jaffa cakes with orange jelly and dark-chocolate topping beside fresh orange, with cut cakes showing the three layers.

Whole-Food Plant-Based Gluten-Free Jaffa Cakes

Soft little vegan Jaffa cakes with tender gluten-free sponge, bright orange jelly and a naturally sweetened dark-chocolate topping.

Pappardelle with Tuscan Lentil-Mushroom Ragù

A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.

Vegan birria tacos with jackfruit and king oyster mushrooms beside a bowl of red consomé, topped with white onion and cilantro.

Vegan Birria Tacos with Jackfruit & King Oyster Mushrooms

Crisp, deeply savory vegan birria-inspired tacos with chile-roasted jackfruit, browned king oyster mushrooms and a warm, lime-bright dipping consomé.

A truffle mushroom lentil burger with a browned lentil-bean patty, mushroom duxelles, cashew sauce, sun-dried tomatoes, arugula and red onion on a ceramic plate.

Truffle Mushroom Lentil Umami Burgers

A deeply savory lentil-and-bean burger layered with mushroom duxelles, creamy cashew sauce and warm sun-dried tomatoes.

Two bowls of mango-lime coconut curry with crispy tempeh, jasmine rice, vegetables, cashews and fresh herbs.

Mango-Lime Coconut Curry with Crispy Tempeh & Cashews

Golden tempeh, sweet potato, mushrooms and zucchini meet creamy coconut curry, fresh ginger and lime. Mango goes into the sauce and onto the finished bowls, while toasted cashews add crunch. Serve with jasmine rice for a generous vegan dinner for two.

Glazed round blueberry lemon cake with visible berries and lemon zest on a warm natural table.

Vegan Gluten-Free Blueberry Lemon Cake

A moist, tender vegan gluten-free blueberry lemon cake filled with fresh berries and bright citrus, finished with a simple lemon-vanilla glaze.

Two glasses of creamy strawberry coconut smoothie with frosty strawberries and a small pitcher of coconut-milk beverage on a sunlit counter.

Divine Strawberry Coconut Smoothie

Frozen strawberries, chilled coconut-milk beverage and pure maple syrup blend into a creamy, fruit-forward vegan smoothie in five minutes.

Lemon Raspberry Overnight Oats

Creamy overnight oats brightened with fresh lemon, raspberries and maple syrup—an easy vegan breakfast that comes together in minutes and gets better while you sleep.

Crispy chickpeas and roasted sweet potato wedges drizzled with maple tahini sauce

Crispy Chickpeas & Roasted Sweet Potato Wedges with Maple Tahini Sauce

Crispy roasted chickpeas, caramelized sweet potato wedges, and a bright maple tahini sauce come together in an easy vegan sheet-pan meal built for weeknights and meal prep.

Explore Cooking Resources

Build kitchen confidence with practical guides to ingredients, substitutions, storage and plant-based cooking.

Ingredient Encyclopedia

Understand what ingredients are, how they behave, and how to use, store and substitute them.

Explore Ingredients

Vegan Swaps

Choose substitutions by the job they need to do in everyday cooking and baking.

Explore Vegan Swaps

Food Storage

Keep ingredients and prepared food fresher, safer and more useful while wasting less.

Explore Food Storage

Cooking

Build confidence with plant-based methods, tools and the culinary science behind them.

Explore Cooking

A Little More to Explore

An abundant table of colorful plant-based dishes with grains, roasted vegetables, chickpeas, greens, fruit, herbs and bright sauces.

How to Change Your Palate and Learn to Love Plant Foods

Your food preferences are not fixed. Learn how familiarity, browning, acid, aroma, texture and repeated exposure can help plant foods become meals you genuinely want to eat.

A jar of golden honey beside plant-based sweeteners and flowering plants on a sunlit table.

Is Honey Vegan? Choice, Compassion, and the Space Between

Honey isn’t vegan by standard definitions. Here’s a thoughtful, evidence-aware look at bees, beekeeping, hidden animal-derived processing, and why some people choose a mostly vegan life with conscious exceptions.

Colorful plant-based leftovers stored in shallow glass containers beside an open refrigerator, with a small appliance thermometer nearby.

How to Store Leftovers Safely: Fridge, Freezer & Reheating

A practical guide to cooling, refrigerating, freezing, thawing and reheating plant-based leftovers safely—with clear temperature guidance and simple ways to waste less food.

Learn While You Cook

Ingredient Encyclopedia · Vegan Swaps · Cooking Guides