Simmered in enchilada sauce alongside sautéed fresh vegetables, this Enchilada Millet Skillet gives you the full flavor of this Mexican fave.

They-Crab Soup is the savory, plant-based solution to all your seafaring soup needs. Oyster mushrooms stand in for shellfish.

Kreplach are humble Jewish dumplings with a lot of history folded in. This plant-based mushroom version honors tradition with modern flair.

Golden chicken with a sweet and savory citrus honey-spiced glaze.

One pan creamy garlic chicken breasts with Parmesan cream sauce. A quick and easy chicken dinner ready in 30 minutes.

Pan Fried Cod with a Pea & Mint Purée with a Spicy Chorizo Crumble.

Inspired by Oysters Rockefeller, this plant-based pasta showcases tender oyster mushrooms, bright capers, and umami-rich kelp.

AKA Skyline Chili — make it your way with layers and layers of toppings.

Made with Impossible ground beef, sautéed onions, garlic, and spices, it has rich, meaty flavor, and endless amounts of umami.

This plant-based haggis recreates the Scottish classic with earthy mushrooms, hearty lentils and beans, and nutty chestnuts, oats, and seeds

Emmer Varnishkes is a twist on the Jewish classic you'll crave!

The tasty Cajun and Creole classic Jambalaya made with pasta instead of rice.

No meat need apply for this plant-based pot roast. Dried maitake mushrooms become tender when stewed with onions, potatoes, and carrots.

Duck legs braised slowly with plum wine, soy, garlic, and doenjang turn into this Korean-style duck in wine sauce.

Green bean casserole is so much better baked inside roasted winter squash, where creamy, savory filling meets sweet, caramelized squash.

Ube goes savory in this bold, homemade purple pasta with a rich coconut sauce. Earthy, sweet, and totally unexpected, it's a surefire hit.

Miso is the secret to adding deep, savory flavor to this creamy vegan pasta featuring tender shiitake mushrooms and sweet peas.

Creamy Ground Beef Stroganoff made in one pan with tender pasta, mushrooms, and sour cream. A quick, comforting dinner for busy nights!

When it's too hot for soup, translate the same rich Mediterranean flavors into a Red Lentil Salad.

This chili lime tofu is pan-fried until crispy, then simmered in a tangy, spicy sauce until it’s caramelized, and bursting with flavor!

These vegan harvest bowls are made with marinated baked tofu, roasted butternut squash, massaged kale, pepitas, and maple tahini dressing.

Grab and a fork and knife, and dig in! Vegan schnitzel is comfort food at its finest.

Yuba meets pesto in this hand-held meal. Forget chicken or tuna; yuba is the new salad meant for your sandwich!

A small Italian twist on an American classic dish.