Main Dishes

A silky sweet corn and white miso noodle soup topped with roasted corn, green onions, and chili oil.

Corn tortillas filled with creamy potatoes, black beans, and vegan cheese, baked in a rich homemade red sauce.

Crispy seasoned TVP layered with guacamole, fresh mango salsa, lettuce, cilantro, and hot sauce.

Naturally creamy risotto made with a silky homemade sweet corn broth and finished with vegan Parmesan and herbs.

Crispy pan-fried tempeh coated in a glossy sweet and spicy sauce for an easy protein-rich meal.

Crunchy battered tofu with nori, blackened seasoning, crisp cabbage, chipotle aioli, and fresh lime.

Smoky, savory tofu crumbles with crisp caramelized edges for tacos, burritos, bowls, nachos, and more.

Quick vegan ground beef tacos with bold spices, fresh crunchy toppings, avocado, salsa, and lime.

Sweet, savory, spicy gochujang-glazed seitan tacos with cabbage, kimchi, green onions, and spicy mayo.

Seasoned seitan tacos with pineapple pico, cabbage, and creamy avocado jalapeño lime sauce on blue corn tortillas.

Smoky shredded king oyster mushrooms with caramelized edges, fresh toppings, chipotle ranch, and lime.

Smoky soyrizo tacos with sweet pineapple pico, crunchy cabbage, cilantro, lime, and optional avocado crema.

A rich coconut curry with tender sweet potato, chickpeas, spinach, tomatoes, ginger, and warming spices.

Golden crispy tacos filled with seasoned black beans and melted vegan cheese, then finished with fresh toppings.

Glossy teriyaki seitan or crispy tofu served over white rice with roasted broccolini and sesame seeds.

A light summer pasta with sweet Sun Gold tomatoes, garlic, basil, olive oil, and charred tomatoes on top.

Toasted sourdough layered with creamy homemade hummus, sautéed mushrooms, tomatoes, arugula, and balsamic.

A silky roasted cauliflower soup with garlic, onion, herbs, plant-based cream, and nutritional yeast.

A tomato basil vegetable soup with homemade vegan tortellini filled with cashew cheese and spinach.

A fragrant vegan Tom Kha with lemongrass, lime leaves, ginger, coconut milk, mushrooms, and rice noodles.

A smoky vegan chili with black beans, kidney beans, TVP, chipotle, jalapeño, tomatoes, and warming spices.

Roasted delicata squash with arugula, dandelion greens, radishes, sprouts, seeds, and maple Dijon dressing.

A flaky vegan puff pastry tart with creamy tofu ricotta, heirloom tomatoes, cherry tomatoes, and basil.

Vegetable fried rice with crispy vegan teriyaki chicken, fresh pineapple, broccoli, carrots, and peppers.

Jumbo pasta shells filled with creamy vegan ricotta and garlicky spinach, then baked in marinara.

A rustic vegan pizza with homemade pesto, zucchini, tomatoes, jalapeños, mozzarella, and zucchini blossoms.

A rustic puff pastry tart layered with roasted pumpkin, butternut squash, mushrooms, red onion, and rosemary.

A creamy vegan tofu egg salad with Dijon mustard, kala namak, turmeric, and green onions.

Spicy, smoky veggie fajitas loaded with peppers, mushrooms, red onion, jalapeños, avocado, and lime.

A rustic garlic herb pizza with basil walnut pesto, vegan mozzarella, wild mushrooms, and rosemary.

Tender roasted asparagus with rich vegan miso hollandaise and garlicky sautéed spinach.

Crispy mini vegan quesadillas with seasoned vegetables, dairy-free cheese, avocado, and sriracha aioli.

A hearty red lentil soup with vegetables, spinach, and a fragrant homemade Moroccan spice blend.

A colorful burrito bowl with rice, roasted sweet potato, charred corn, black beans, avocado, and chipotle dressing.

A fresh nut-free basil pesto made with olive oil, lemon, garlic, and homemade hemp seed parmesan.

Tender smoky BBQ jackfruit tacos topped with crisp cabbage, pico de gallo, avocado, and fresh lime.

A creamy Mexican corn salad with charred corn, avocado, greens, jalapeño, cilantro, lime, and vegan feta.

A rich and comforting vegan potato leek soup blended with herbs, plant milk, and nutritional yeast.

A hearty vegan Caesar salad with crisp romaine, roasted chickpeas, garlic croutons, and tahini dressing.

Golden baked cauliflower tacos with quick-pickled onion, fresh greens, and creamy vegan lime mayo.

A creamy Thai-inspired pumpkin curry with roasted pumpkin, chickpeas, coconut milk, yellow curry paste, and warming spices.

A rich and spicy ramen with peanut butter, coconut milk, miso, chili crisp, mushrooms, bok choy, and crispy tofu.

A creamy tofu egg salad with vegan mayonnaise, Dijon, green onions, turmeric, kala namak, and black pepper.

A simple vegetable fried rice with leftover basmati rice, sesame oil, garlic, ginger, carrots, peas, and soy sauce.

A flaky puff pastry tart layered with homemade basil pesto, zucchini ribbons and rounds, fresh basil, and vegan cheese.

A Sicilian pasta classic with pan-fried eggplant, garlic, tomatoes, basil, and vegan Parmesan or ricotta.

A creamy red lentil dal with coconut milk, tomatoes, ginger, garlic, spinach, and warming spices.

Smoky roasted cauliflower wraps with peppers, onions, charred corn, avocado, cabbage, lettuce, and creamy spicy ranch.

A colorful veggie stir-fry with roasted broccoli, cauliflower, and carrots tossed in a sweet, savory, and spicy sesame sauce.

A rich and comforting West African-inspired peanut stew with sweet potatoes, tomatoes, spinach, ginger, chili, and creamy peanut butter.

A rich vegan beef bourguignon with seitan, mushrooms, carrots, pearl onions, red wine, thyme, and a deeply savory sauce.

A warmly spiced Moroccan-inspired tagine with butternut squash, chickpeas, dates, olives, preserved lemon, and aromatic ras el hanout.

A spicy Thai basil tofu stir-fry with garlic, ginger, chilies, bell peppers, soy sauce, lime, and plenty of fresh basil.

A rich and creamy tofu butter chicken-style curry with tomato, coconut milk, garam masala, garlic, ginger, and crispy tofu.

A bold tofu jalfrezi with roasted broccoli, cauliflower, sweet potato, tomatoes, warming spices, and crispy tofu.

A creamy vegan Tom Kha soup with coconut milk, lime, mushrooms, roasted peppers, bok choy, and crispy tofu.

A spicy Korean-inspired tteokbokki with chewy rice cakes, ramen noodles, gochujang, vegetables, and optional tofu or dumplings.

A creamy roasted butternut squash curry with chickpeas, coconut milk, tomatoes, warming spices, and optional tofu, seitan, or spinach.

A creamy roasted butternut squash pasta sauce with sage, oregano, garlic, onion, and a touch of red pepper heat.

A naturally creamy roasted vegetable pasta sauce made with carrots, red peppers, onion, garlic, nutritional yeast, and herbs.

A hearty spicy black bean soup simmered with onion, garlic, bay leaves, cumin, oregano, paprika, vinegar, and soy sauce.

Crispy tofu tossed with pineapple, bell peppers, onion, and a glossy homemade sweet and sour sauce.

A deeply savory vegan ramen broth infused with garlic, ginger, onion, shiitake mushrooms, soy sauce, and miso.

A creamy mushroom risotto with Arborio rice, white wine, vegan butter, and golden sautéed mushrooms.

A rich and creamy mushroom stroganoff with herbs, garlic, white wine, and a smooth plant-based sauce.

A sweet, savory, and tangy vegan Pad Thai with crispy tofu, mushrooms, bok choy, peanuts, bean sprouts, and fresh lime.

A creamy vegan palak paneer made with crispy tofu, spinach, coconut milk, frozen peas, and warming Indian spices.

A creamy vegan Panang curry with coconut milk, peanut butter, colorful vegetables, lime, and your choice of tofu or seitan.

A warmly spiced pearled couscous dish with roasted cauliflower, chickpeas, coconut milk, lime, and cilantro.

A creamy red lentil dahl with coconut milk, spinach, tomatoes, ginger, garlic, and warming spices.

Bright and creamy vegan feta pasta with garlic, lemon, parsley, and a gentle kick of red pepper flakes.

A rich, slow-simmered marinara sauce with garlic, tomatoes, oregano, basil, nutritional yeast, and a touch of heat.

A rich and comforting Massaman curry with potatoes, carrots, coconut milk, and your choice of seitan or crispy tofu.

A fresh and creamy Mexican corn salad with roasted corn, mixed greens, avocado, jalapeño, cilantro, lime, and vegan mayonnaise.

Smoky grilled corn coated with vegan mayonnaise, chili powder, paprika, vegan Parmesan, cilantro, and fresh lime.

Traditional-style buckwheat galettes made with just flour, water, and salt. Naturally simple, lightly tangy, and perfect for your favorite savory fillings.

A vibrant green Thai curry with roasted butternut squash, crispy mushrooms, broccoli, peppers, coconut milk, and plenty of spice.

A colorful heirloom tomato tart layered with homemade vegan pesto on crisp puff pastry. Fresh, vibrant, and perfect for summer entertaining.

A comforting Japanese golden curry with seitan, potatoes, carrots, garlic, and ginger. Rich, velvety, and perfect served over steamed rice.

A rich, creamy lasagna soup with roasted garlic, tomatoes, coconut milk, spinach, sun-dried tomatoes, broken noodles, and crispy chickpeas.

A creamy, tangy pasta soup with tahini, miso, chickpeas, spinach, and plenty of fresh lemon. Cozy, filling, and packed with flavor.

A rich, savory mushroom stroganoff with garlic, onion, herbs, and a creamy plant-based sauce. Delicious over pasta, gnocchi, rice, or mashed potatoes.

A creamy one-pot red lentil dal with coconut milk, spinach, tomatoes, and warming spices. Comforting, nourishing, and perfect with rice or naan.

A smooth, creamy roasted cauliflower soup with caramelized garlic, thyme, and oregano. Simple, comforting, and perfect with crusty bread.

A hearty vegan feijoada with black beans, vegan sausage, roasted eggplant, mushrooms, rice, garlic spinach, and fresh orange slices.

Tender Chinese-style eggplant cooked with garlic, ginger, chili, hoisin, and soy sauce, then finished with spring onions and sesame seeds.

Crispy tofu simmered in a creamy coconut lime sauce with garlic, ginger, soy sauce, and red pepper flakes, with optional vegetables.

Cold noodles tossed in a spicy, tangy gochujang dressing with crisp vegetables, edamame, lime, garlic, and ginger.

A creamy roasted butternut squash and chickpea curry with coconut milk, tomatoes, warming spices, and optional spicy toppings.

A creamy vegan corn chowder with tender potatoes, sweet corn, coconut milk, garlic, and optional jalapeño for a little heat.

A hearty chana masala with chickpeas, tomatoes, garlic, ginger, green chilies, cilantro, and warming Indian spices.

Smoky blackened tofu tacos with a subtle ocean flavor from nori, crunchy cabbage, pickled onions, fresh cilantro, and creamy chipotle aioli.

A creamy, protein-packed chickpea salad with avocado, fresh dill, whole grain mustard, and a touch of paprika.

Ultra-creamy vegan mac and cheese made with a cashew sauce, nutritional yeast, and an optional crispy breadcrumb topping.