Plant-Based Whole30 compatible sweet and sour tofu! Crispy tofu gets coated in a tomato-y, naturally sweetened, soy-free sauce.
This easy vegan pumpkin granola is the perfect wholesome fall breakfast. It’s cozy, nutty, lightly sweetened, and so tasty!
Okonomiyaki is a delicious Japanese savory cabbage pancake. This vegan version uses no egg or meat and can be made without nagaimo.
Learn how to make chewy, thick, and fudgy chickpea blondies with just 8 pantry ingredients. Vegan, gluten-free, easy to make, and so tasty!
Learn how to make your own vegan oyster sauce with just a handful of ingredients. It’s sweet, salty, and savory – perfect for stir fries!
All the texture of a chewy oatmeal cookie with fudgy, rich chocolate flavor. Vegan, gluten-free, easy to make, and so tasty!
This spiced bean salad is made with fresh veggies and hearty beans tossed in an easy and flavorful dressing. The perfect meal prep lunch!
Flavorful, hearty vegan meatballs packed with plant protein. Coated in a Japanese-style sweet and sour sauce, they are irresistible!
Easy, fluffy, egg-free vegan frittata made with tofu and vegetables! Perfect for a delicious, high protein breakfast.
These healthier ice cream cups have a creamy peanut butter & banana filling topped with a crisp chocolate shell. Dairy-free and so addicting!