Vegan

A bowl of this vegan chili will do both you and the planet some good.

It’s easy to make your own nut milk at home with a high-speed blender.

Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.

Thinly sliced Brussels sprouts make a delicate slaw. Apples and walnuts add some sweetness and crunch.

Is sweet potato crust the new cauli crust? Say hello to the newest alternative to traditional pizza.

In the height of summer, you won't find a better side dish than this deceptively simple combination of peak-season produce.

These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.

Cashew cream is a multipurpose vegan sauce that's creamy and delicious, and super-easy to make.

A twist on a typical Caprese salad, our version uses grilled eggplant slices that you can make ahead for easier prep.

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.