Make this thin and crispy yet sturdy pizza crust from quinoa! This is a great gluten-free option for pizza.

Easy vegan ramen, made with onion, garlic, ginger, tofu, coconut milk and instant ramen. This is a great way to elevate instant ramen!

The creamiest, dreamiest alfredo sauce! This one is easy, dairy-free, vegan and delicious!

Mushrooms, crusted with sriracha peas, then air fried! Crispy and delicious.

Grilled tofu, with a spicy peanut sauce!

Red lentil fritters, packed into a pita with fresh herbs and vegetables.

A little bit spicy, a little bit sweet and a lot saucy! This tofu dish is perfect and easy for weeknight dinners!

A head of cauliflower, doused in a fiery sauce and baked to perfection!

Made with chickpea flour and water. Tastes like potato-based fries, but no refined carbs and high in protein!

Corn Dumplings in a Coconut Corn Broth.

Bourguignon, made vegan, with seitan and mushrooms. A warm and inviting winter stew!

This focaccia is quick and easy, and makes the perfect pizza crust!

Grilled bok choy, with chopped oyster mushrooms — a little salty, a little spicy.

Pasta drenched in a creamy lemon sauce and topped with roasted tomatoes, chickpeas, briny capers and shallots.

These burgers are made from cauliflower, air fried, and dunked in a buffalo sauce!

This Spanish Omelette is a twist on the original — this version is egg-free and delicious!

Twice-fried Gobi Manchurian – easy + vegan!

That’s not salmon, it’s Bell Pepper Sushi!

This pudding uses chia seeds to thicken up two delicious layers of this delicious breakfast (or dessert!)

These rolls are packed with sweet potato tempura, creamy avocado and brushed with a sweet teriyaki glaze.

Korean-style tacos, made with seitan marinated in a blend of onion, ginger, gochugaru and pear.

Carrot Lox, stuffed into homemade ravioli, then breaded and fried. Served with almond ricotta, with dill and lemon.