kosher salt

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!

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.

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.

Ground turkey pairs with veggies, herbs, and spices to amp up the flavor, and bring a healthier twist on this comfort food classic. The chutney is a definite wow—add it to sandwiches, burgers, and other dishes any time of the year!

Cinnamon-, cardamom- and coconut-infused brown rice is the base for this hearty dish, with Cajun baked tofu adding a kick. It’s topped with grilled pineapple salsa for extra island pizzazz.

All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.

Especially delicious served right off the grill, this salmon stays moist inside, with a slightly crispy, smoky outside. Coat the grill rack with oil or cooking spray before adding the fish for an easier flip and serve.

Instead of oatmeal, switch out that wholesome whole grain for another one—quinoa. This protein- and flavor-packed breakfast bowl is cinnamon-spiced, sweet, and vegan to boot.