Completely plant-based recipes
A rich and meaty vegan bolognese made with finely chopped mushrooms and walnuts simmered in marinara sauce, served over pasta.
A classic Thai noodle dish made vegan with crispy tofu, rice noodles, bean sprouts, and a tangy-sweet tamarind sauce topped with crushed peanuts.
Crispy roasted cauliflower and chickpeas served over greens with a tangy tahini dressing — a hearty and nutritious lunch bowl.
A warming, creamy soup made with red lentils, sweet potato, and coconut milk, gently spiced with curry and cumin.
Flavorful tacos filled with seasoned black beans, sweet corn, creamy avocado, and fresh salsa on warm corn tortillas.
A colorful grain bowl with fluffy quinoa, roasted vegetables, hummus, kalamata olives, and a lemon-herb dressing.
A satisfying bowl of rice noodles tossed in a creamy Thai peanut sauce with crispy tofu and crunchy vegetables.
Crispy baked falafel wrapped in warm pita bread with fresh vegetables and a creamy tahini drizzle.
A creamy, tropical chia pudding made with coconut milk and topped with fresh mango — a perfect make-ahead breakfast or snack.
Moist and tender banana bread made without eggs or dairy, using coconut oil and maple syrup for richness and sweetness.
Creamy overnight oats made with peanut butter, banana, almond milk, and a touch of maple syrup — prepare the night before for an easy morning.
A vibrant and refreshing acai bowl topped with fresh mango, banana, granola, and shredded coconut.
Allergens
