Japanese-style mapo tofu made without any meat! Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce.
This mochi cake is a healthier, vegan twist on Hawaiian butter mochi. Made with sweet potato, coconut milk, and black sesame. No eggs or butter needed!
Learn how to make healthy vegan matcha cookies with chocolate chips. They’re crispy, chewy, gluten-free, and so delicious! No eggs, butter, or milk necessary.
This vegan twist on korokke (Japanese croquettes) is hearty and satisfying, packed with plant-based protein, and made healthier in the air fryer!
This black bean and corn salad is a healthy, quick & easy side dish packed with protein, healthy fats, and micronutrients! Vegan, gluten-free, and oil-free.
Chewy tofu and creamy eggplant cooked in a sweet, umami ginger sauce. This tofu stir fry is based off of a classic Japanese dish called “shogayaki”.
Chewy, fudgy, rich, chocolate-y brownie decadence in cookie form. These brownie cookies are quick & easy to make with 9 vegan & gluten-free ingredients!
Tempeh marinated in a savory peanut sauce and cooked to crispy, hearty perfection. Vegan, 7 ingredients, and great in salads, wraps, and bowls!
Quick, refreshing, and healthy, this tofu salad is a delicious protein and flavor-packed dish. Ready in 15 minutes with just 8 ingredients!
These chewy, spicy edamame noodles are a quick & easy meal that comes together in under 20 minutes! Vegan, gluten-free, and packed with plant-based protein.