Taiyaki is a Japanese fish-shaped waffle filled with red bean paste. This vegan version tastes just like the original but without eggs or dairy.
This crunchy, salty spin on the viral date bark is made with chewy Medjool dates, crunchy pretzels, creamy peanut butter, and rich chocolate.
This comforting Japanese & Korean-inspired stew features chewy mochi tucked inside fried tofu pouches and simmered in a spicy, savory broth.
Creamy, caramelized roasted Japanese sweet potato makes this bread dense, moist, and perfectly sweet. Egg-free, dairy-free, and oil-free!
This healthier Hawaiian-style furikake chex mix is a salty, savory, and sweet snack that’s perfect for potlucks and movie nights.
Crispy, chewy funfetti sugar cookies dotted with colorful sprinkles are a fun and tasty holiday baking project. Dairy-free, egg-free, and gluten-free!
This vegan white chili is loaded with white beans, mushrooms, and flavorful spices simmering in a silky, creamy broth.
Impress vegan skeptics with these pumpkin dinner rolls that are so soft, fluffy, and buttery despite not containing eggs, milk, or butter!
Soft, tender, and flaky vegan biscuits made with pumpkin puree! Perfect for holiday gatherings or any cozy meal.
This tempeh slaw is an easy, high protein salad made with crunchy veggies, hearty tempeh, and a creamy peanut sauce.