No-Bake Strawberry Coconut Freezer Pie
A strawberry and coconut filling in a date-sweetened almond and pecan crust. Freeze until firm, then soften briefly for cool, fruity slices.
Tag Year-Round
Return to versatile everyday favorites, with plant-based recipes to enjoy throughout the year.
Roasted Beetroot Soup with Coconut Milk and Ginger
Deep beetroot color, roasted sweetness and a silky coconut finish make this a beautiful bowl to linger over. Ginger warms the beets and carrots, lemon brightens the last spoonful, and practical roasting, blending and make-ahead tips help you turn sturdy vegetables into an inviting soup.
Vegan Potato, Fennel and Artichoke Gratin
Baby potatoes, fennel and artichoke hearts roast under cover until tender, then finish beneath a savory cashew and nutritional yeast topping.
Roasted Vegetable Salad with Avocado Basil Dressing
Roasted butternut squash, asparagus and green onions meet crisp croutons and fresh spinach, with avocado basil dressing, toasted almonds and pumpkin seeds.
Vegan Gluten-Free Oat and Almond Cookies
Soft oat and almond cookies with applesauce, cinnamon and a flax binder. A maple-flavored sugar-free syrup sweetens the dough, with nuts or vegan chocolate chips as optional additions.
Creamy Vegan Mashed Sweet Potatoes
A warm bowl of mashed sweet potatoes brings soft color and gentle spice to everyday suppers and gatherings alike. Coconut milk, vegan butter and a little maple make it creamy and fragrant, with useful tips for draining, making ahead and reheating, plus optional pecans for a welcome bit of crunch.
Vegan Crispy “Chicken” with Fiery Szechuan Sauce
Crispy double-coated oyster mushrooms served with a fiery Chinese-inspired chile sauce layered with garlic, ginger, tomato paste, coconut aminos, rice vinegar and Sichuan peppercorns.
Whole Foods Vegan Taco Bowl with Guacamole & Dual Sauces
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.
Ultimate Blueberry Muffins
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.
Easy Soaked Red Lentil Wraps
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.