Gather outside with summer recipes and year-round favorites full of color and abundance.
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.
Juicy blueberries, a tender almond crumb and bright lemon make this vegan gluten-free cake a lovely reason to pause for a slice. A light lemon-vanilla glaze finishes it simply, with careful flour, berry and cooling guidance to help you bring a beautiful cake to brunch, afternoon tea or a gathering.
A bright strawberry smoothie needs very little to feel like a treat: frozen berries, chilled coconut-milk beverage and a touch of maple. Blend two softly creamy glasses in five minutes, with simple texture tips, useful milk swaps and optional add-ins to enjoy after you’ve tried the original three-ingredient version.
Open the fridge to a brighter morning: cool, creamy oats fragrant with fresh lemon, softened with a touch of maple, and crowned with juicy raspberries. Just a few minutes of evening prep gives you a cheerful, comforting vegan breakfast that's ready when you are—lovely for unhurried mornings and wonderfully easy on busy ones.
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.