A fresh, hearty salad made with lemony marinated cannellini beans, arugula, tomatoes, roasted red peppers, and crunchy croutons. Fast, filling, and great for lunch.

A bright, refreshing smoothie with sweet orange, warming ginger, and vanilla protein. Light, energizing, and perfect for breakfast or a quick pick-me-up.

This Easy Baba Ganoush is unbelievably creamy, smoky, and full of rich roasted eggplant flavor and you only need a handful of simple ingredients. Roast the eggplant, scoop, blend, and you’ve got the silkiest restaurant-style dip that takes almost no effort. Perfect with pita, veggies, mezze boards, and grain bowls!

These Rice Paper Dumplings are the viral TikTok snack for a reason, crispy on the outside, chewy around the edges, and filled with a savory cabbage and tofu mixture. They’re pan-fried (or air-fried!) until golden and dipped in a simple soy-sesame sauce. Naturally vegan, fun to make, and super delicious!

This Creamy Lemon Asparagus Pasta is the ultimate quick spring dinner. Tender asparagus and pasta get tossed in a silky, garlicky lemon cream sauce that’s bright, cozy, and just a little fancy, but it comes together in 15 minutes with simple pantry ingredients. It’s naturally dairy-free and vegan, and perfect for weeknights or easy date nights.

Roasted eggplant boats stuffed with lemony herby couscous, chickpeas, and sun-dried tomatoes, finished with a sweet-tangy tahini sauce.

This Vegan Olive Garden Salad tastes just like the restaurant classic, crisp lettuce, juicy tomatoes, briny olives, spicy pepperoncini, crunchy croutons, and the signature creamy-tangy Italian dressing. It’s quick to make, perfect for serving a crowd, and perfect paired with a bowl of pasta.

These Vegan Olive Garden Breadsticks are soft, fluffy, and brushed with buttery garlic salt, just like the restaurant. They’re warm, pillowy, and dangerously easy to keep eating. Serve them with pasta, soup, or a big salad and prepare to feel extremely proud of yourself.

A savory, smoky white bean spread made with sautéed carrots, paprika, and tomato paste, served on toast with pickled onions and crunchy almonds.

Crispy quesadillas filled with a creamy chickpea–sweet potato mash and a little heat.