Tempeh is fried, combined with sautéed vegetables, and simmered in a coconut-based sauce.

Tofu, chickpeas, kale, and spices are cooked in a rich tomato and coconut-based curry.

Cauliflower and aromatics are roasted, blended with tofu, miso, coconut milk, then served.

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.

Lentils & beans are soaked, pressure-cooked with spices, and combined with a tomato sauce.

Green beans are roasted, white sauce is blended and everything is combined with spaghetti.

Tofu is sautéed with spices and combined with tomato sauce before being served with bread.

A spiced TVP mixture is assembled in toasted pita bread with cabbage, pickles, and more.

Hearty soup where vegetables, beans, and pasta are simmered in a seasoned tomato broth.

A blend of bananas, sattu, matcha, and mint is combined into a refreshing smoothie.

Veggies are sautéed, simmered with chickpeas and stock, then blended and garnished.

Cold or leftover rice is mixed and stir-fried with seasoned kimchi, tofu, and spices.

Tofu is seasoned with spices, combined with nooch + tahini, then cooked with vegan milk.

Noodles with a mixture of mushrooms and crumbled tofu, dressed in a rich, spicy chili sauce.

Quinoa is rinsed, boiled, then simmered with water and salt, and fluffed after resting.

A hearty ramen prepared with an umami-packed shoyu broth, tofu, bok choy, and garnishes.

Chickpeas are mashed, sautéed with spices & veggies, then combined with spinach and cooked.

A creamy spinach blend is cooked with spices, tofu, and coconut cream.

Pumpkin, chickpeas, and spices are pressure-cooked with tomatoes and garnished with onion.

Seitan is kneaded, simmered in broth, sautéed, and combined with a spiced gravy.

Yellow mung dal (lentil) is blended with spices, cooked until doughy, then scrambled.

Nutritious salad made with pearl barley, red beans, veggies, all tossed in a dressing.

Chickpeas and tofu are cooked with Indian spices and coconut cream, then served with rice.