Author: Dan Wainfan

Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.

Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.

Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.

Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.

Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!

Got leftovers? Try this favorite “smash” sandwich with sweet potato, goat cheese, cranberry sauce and arugula on a whole grain ciabatta.

Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs. So delicious, your non-vegan friends won’t know the difference.

Roasted butternut squash tossed with extra virgin olive oil, lemon juice, honey, parsley and cumin.

Swap out your conventional recipe for this combo of mashed potatoes and cauliflower florets seasoned with salt and pepper.

Fresh shredded raw beets are blended with lentils, brown rice and spices for a perfect patty that offers texture and taste destined to get rave reviews at your next cookout. Serve it with vegan 1000 island dressing made with aquafaba (recipe follows) and your favorite toppings.