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This creamy roasted butternut squash soup with apple is my easiest holiday starter. Roasting pre-cut squash, onion, and Granny Smith apple builds deep flavor, then coconut milk makes it silky and rich—no heavy cream need
Warm or cold, this vegan shaved brussels sprouts caesar salad is your new favorite holiday side dish. Totally dairy free, the fried sage and crispy panko breadcrumbs is the perfect substitute for salty parmesan cheese, and anchovies.
Learn how to make perfect roasted vegetables every time with this simple sheet pan method. Toss broccoli, cauliflower, and other veggies with olive oil, salt, and pepper, spread them in a single layer, and roast until golden for an easy side dish even picky eaters will love.
These caramelized baked sweet potatoes cook in about half the time by slicing them in half first, brushing with olive oil, and roasting cut-side down on a baking tray. Perfect as an easy side dish, base for bowls, or cozy breakfast with Greek-style yogurt or sour cream.
Fluffy one-bowl vegan cranberry orange muffins with fresh cranberries, bright orange zest, and plant-based milk. Dairy-free, egg-free, bakery-style domes, and ready in about 30 minutes—perfect for the holiday season or an easy afternoon snack.
Easy vegan cornbread—moist, tall rise, dairy-free & egg-free. Bakes in a square pan (no cast-iron skillet) and finishes with glossy maple butter.
Easy, one-pot viral dumpling soup that is vegan and high-protein. So easy to make with frozen dumplings (Trader Joe’s friendly), canned coconut milk, and vegetable broth. We love this cozy weeknight dinner that's done in 25 minutes.
Soft, fluffy, and packed with fall flavor—these healthy pumpkin protein muffins are vegan, high protein, and perfect for breakfast, snack, or meal prep. Made with canned pumpkin, warm spices, and vanilla protein powder. Meal prep friendly, dairy-free, and easy to make in one bowl
This one-pan sticky tofu recipe is ready in just 30 minutes and packed with sweet, savory flavor. Crispy tofu cubes tossed in a maple-soy glaze with garlicky broccoli—vegan, family-approved, and perfect for busy weeknights. Serve with rice or noodles for a satisfying plant-based dinner everyone will love.
A one-pan vegan twist on traditional Korean bulgogi — sticky, savory, and full of gochujang flavor. High-protein, fast, and family approved.
Vegan, dairy-free banana muffins with a bakery-soft crumb and 10g plant protein each. Easy one-bowl recipe—perfect for meal prep, breakfast, or snacks.
The easiest recipe for crispy air fryer tofu nuggets: rip extra-firm tofu, remove excess water, then coat dry-wet-dry for a crisp coating that turns golden brown. Panko breadcrumbs, simple ingredients, gluten-free options, and three favorite dipping sauces.
These small-batch vegan cinnamon rolls bake up super fluffy with a tender, bakery-style crumb and a sweet cinnamon swirl, finished with a simple vanilla glaze. Dairy- and egg-free, make-ahead friendly, and easy to double for a crowd.
Creamy vegan Alfredo pasta—high-protein and dairy-free, about 25g per serving. A tofu-cashew sauce blended until silky and finished gently on the stove for a glossy, restaurant-style result. Weeknight-easy with soy-free and nut-free options; family-friendly and great for meal prep.
Meal prep instant noodle soup jars with miso-tahini broth, tofu, and crunchy slaw. 20g+ protein + 1 cup veggies per jar. Just add boiling water.