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.

These gingerbread sheet pan pancakes bake up soft like gingerbread cake—no flipping, no splatters. Make the classic version or a high-protein option, then slice and serve with maple syrup (or a quick glaze).

Creamy pumpkin sage pasta made in one pan with canned pumpkin, fresh sage, and simple ingredients. A cozy vegan main dish and easy fall recipe to use up leftover pumpkin purée.

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.

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.