vegan

Roasted Broccoli and Kale Salad with Hemp Hearts

byAmie Valpone

Classic Easy Tomato Soup

bykitchenHEIST

Tahini and Cilantro Sweet Potato Wedges

bykitchenHEIST

Pappardelle in White Wine Cashew Cream Sauce with Artichokes

byHonest Cooking

Living the Farm Sanctuary Life with Gene Baur

byAlyssa Holder

Raw Summer Roll Salad with Almond Butter Vinaigrette

byTaylor Kiser

Vegan and Gluten Free Cookie Dough and Coffee Ice Cream

byLan Pham Wilson

2 Ingredient Cauliflower Rice Recipe

byGin Butters

Vegan Pancakes and Chocolate Tahini Sauce with Blueberries

byJessica Cox

Clean Eating Bell Pepper Soup {and the New Eating Clean Cookbook}

byAmie Valpone

Red Palm Fruit Oil: Why It’s Good and What To Do With It

byAmbra Torelli

Vegan Mac ‘n’ Cheese

byAshley Melillo

Vegan Coconut Hot Chocolate

byAmanda Marie

Swiss Chard and Apple on Socca Flatbread

byEmily Watson

Vegan Chocolate and Almond Cookies

bySami Berger

No Bake Peanut Butter Bars

byRobin Runner

Paprika and Thyme Potatoes with Soyrizo

byLauren Cosgrave

Leek and Curry Potato Soup

byLeili Ansari

Matcha Chia Pudding with Coconut Whipped Cream

byKristin Rosenau

The Powerful Tigernut

byAmbra Torelli

Sweet Potato Moroccan Bisque

byJill Nammar

10 Sensible Snacks to Satisfy Every Craving

byReena Retuta

Rich Potato Leek Soup

byTaylor Kadlec

Chocolate Coconut Cardamom Beet Pudding

byHonest Cooking

Spicy Tofu and Basil Keema Wraps

byShuchi Mittal

Vegan Cauliflower and Leek Soup

byCarly DeFilippo

Vegan Hot Chocolate with Maca

byAlison Marras

How To Peel a Pomelo And Why It’s Good For You

byAmbra Torelli

Glazed Halva Donuts

byVicky Cohen and Ruth Fox

Apple Cranberry Crumble Bars

byTessa Fisher

Vegan Sage Potato Bake

byRobin Runner

Italian Holiday Table: Mushroom and Sunchoke Pasta with Artichoke Sage Sauce and Hazelnut Chocolate Truffle Tart

bySylvia Fountaine

Vegan Dark Chocolate Coconut Fudge

byTami Ganeles Weiser

Tikka Masala Spiced Chickpeas and Cauliflower

byRobin Runner

Vietnamese Rice Noodle and Sesame Tempeh Bowl

byRachael Hartley

Roasted Banana Ice Cream

byHein van Tonder

Homemade Baba Ganoush

byAlison Marras

Peanut Butter and Pretzel Chocolate Tart

byVicky Cohen and Ruth Fox

Mofo Gasy: Madagascar Pancakes

byPavani Hideout

Chocolate and Almond Butter Pudding

byRobin Runner

Fluffy Vegan Pancakes

byKelly Peloza

Sweet Corn and Coconut Milk Ice Cream

byAlison Marras

Chilled Cauliflower and Corn Bisque

byAshley Melillo

Homemade Vegan S’Mores

byVicki Brett-Gach

Hearts of Palm Salad

byRobin Runner

Chocolate-Dipped Banana Paletas

byVicky Cohen and Ruth Fox

Brown Rice Risotto with Pine Nut Butter

byAmbra Torelli

Vegan Blueberry and Peach Crumble

byVicki Brett-Gach

Banana and Almond Butter Mousse

byRobin Runner

Grill Like an Italian with Colavita: A Menu of Antipasto Kebabs, Pizza, and Olive Oil Cake

byKelly Peloza

Shiitake Ceviche Salad with Sea Beans and Popcorn

byJulia Sherman

Meatless Tamales with Black Bean Filling

byLauren Cosgrave

10 Easy Ways to Replace Eggs in Your Cooking and Baking

byKavitha Ramaswamy

Soba Noodles with Bok Choy, Shiitake, and Tofu

byAni Arambula

Vegan Coconut Tart with a Citrus Rose

byNatasha Steinberg

Cauliflower-Cream of Mushroom Soup

byTux Loerzel

Vegan Sweet or Savory Crêpes

bySasi Balaraman

Vegan Panna Cotta with Coconut Milk and Dried Figs

byAlison Marras

Indulgent Chocolate Brandy Truffles

byVicki Brett-Gach

Twenty Minute Red Onion Soup: So Good You’ll Cry

byDave and Howie