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.
Crave a slightly sweet and satisfying breakfast? Prep oats in the evening to help power your morning—no cooking required!
This take on a traditional potato salad uses sweet potatoes for additional nutrients, like vitamin A, while offering a natural sweet flavor everyone will enjoy.
It’s spicy. It’s crunchy. It’s protein-packed and filling. This substantial sandwich has chickpeas, jalapeños, pickled red onions, avocadoes—more than enough to spice up your lunchtime.
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.
Hearty and tasty, you won’t miss the meat on this burger! These savory Portobello mushrooms absorb the smoky flavors from the grill.
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.