Moth beans are the key to making these meaty vegan meatballs, full of umami and perfect for pairing with marinara or a chunky ragu.

A plant-based spin on the Korean classic jjimdak, beoseot jjim swaps the chicken for shredded oyster mushrooms.

Turn the classic Reuben sandwich into risotto using whole rye berries! Rich, tangy, and a little unexpected, it's a healthier way to indulge

Your favorite comfort food just got a serious upgrade. High-protein mac & cheese makes it easy to get your gains without making compromises.

Shredded oyster mushrooms take the place of meat in this plant-based approach to ropa vieja.

Crowder peas, potatoes, and corn come together in a thick, cozy chowder that's a hearty bowl-in-one meal.

This no-nonsense Southern staple pairs tender crowder peas with green beans, onions, garlic, and mushrooms for deep, slow-simmered flavor.

Oyster mushrooms mingle with thinly sliced tofu and caramelized onions inside a crusty rolls to make the meatiest, meatless French Dip.

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.