Harvest flavors, comforting bakes and year-round favorites for a welcoming autumn table.
A generous Mexican-inspired whole-food vegan bowl with citrus-herb rice, smoky black beans, roasted sweet potatoes, crisp vegetables, chunky guacamole, cilantro-lime cashew crema and a smoky chipotle mayo-style sauce.
Bakery-style vegan gluten-free blueberry muffins layered with roasted, fresh and puréed blueberries, lemon, basil-infused vegan buttermilk, crunchy pecan streusel and a maple-lemon glaze.
Soft, flexible vegan gluten-free wraps made from soaked red lentils, fresh water and sea salt, with a neutral flavor that works across savory and sweet-leaning fillings.
Tender baked chickpea-quinoa meatballs with zucchini, spinach and warm spices, finished in a glossy maple ginger-tamari glaze with a bright lemon edge.
A generous slow-cooker chickpea tagine with tender vegetables, apricots, golden raisins and warm Moroccan-inspired spices, finished with fresh herbs and lemon.
Tender gluten-free sponge, vivid orange jelly and softly set dark chocolate make these little vegan Jaffa cakes a joyful addition to a tea tray. Follow the useful resting, setting and coating cues, prepare the layers in a comfortable order, then share a plate with tea, coffee or fresh fruit.
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.
Crisp, deeply savory vegan birria-inspired tacos with chile-roasted jackfruit, browned king oyster mushrooms and a warm, lime-bright dipping consomé.
A deeply savory lentil-and-bean burger layered with mushroom duxelles, creamy cashew sauce and warm sun-dried tomatoes.
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.