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Lunch

  • Stuffed pita wrap with lemon glazed chickpeas, lettuce, cucumber slices, pickled onions, and yogurt sauce.

    Sticky Lemon Chickpea Pita Wrap

  • Tossing the farro and charred corn salad together in a bowl.

    Skillet Charred Corn and Edamame Salad

  • A tofu veggie wrap served in a pita stuffed with lettuce, tofu strips, onions, and tomatoes.

    Marinated Tofu Veggie Wrap

  • Large bowl of lemon and sumac marinated chickpeas.

    Seared Lemon & Sumac Marinated Chickpeas

  • Toast on a white plate topped with avocado slices, Caesar kale salad, roasted lentils and grated Brazil nut.

    Vegan Kale Caesar Salad Toast

  • Gochujang tofu sandwich cut in half and stacked on a plate to show a stuffed filling of tofu slices, lettuce, pickled cucumber, carrots and kimchi.

    Gochujang Tofu Sandwich

  • Close up view of a bowl of slaw topped with crispy chickpeas, sweet potatoes and sliced avocado.

    Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes

  • A fluffy pita topped with roasted asparagus, carrots, crispy chickpeas and the tahini sauce.

    Roasted Asparagus and Carrot Wraps

  • Bowl of cabbage noodles topped with marinated edamame, cilantro, scallions and hoisin peanut sauce.

    Roasted Cabbage Noodle Salad

  • High protein edamame toast topped with cucumber slices, pickled onion, and chili oil and parsley.

    High Protein Basil Edamame Toast

  • Close up of broccoli crunch salad topped with toasted chickpeas and seeds.

    Broccoli Crunch Salad

  • Plate of wraps with one wrap cut in half to show the potato filling with a small bowl of chutney in the background.

    Samosa Wraps

  • Close up of a bowl of smashed cucumbers mixed with avocado and served over quinoa and topped with roasted chickpeas.

    Smashed Cucumber Avocado Salad

  • Close up of the center of a teriyaki tofu sandwich filled with avocado, teriyaki tofu, cabbage slaw and sriracha mayo.

    Teriyaki Tofu Sandwich

  • White bowl filled with a soy miso based broth and topped with soba noodles, edamame and scallions.

    Easy Vegetable Noodle Soup (10 Minutes)

  • Close up look at the filling of a cut folded chipotle tofu wrap that is stacked on a white plate.

    Crispy Shredded Chipotle Tofu Wraps

  • Close up of a bowl of quinoa topped with some herby white bean salad and pickled onions.

    Herby Avocado White Bean Salad

  • Close up of a bowl of herby rice salad with chickpeas, tomatoes, pickled onions and hummus dressing.

    Herby Rice Salad with Crispy Za’atar Chickpeas

  • Close up of fully cooked instant noodles with fresh veggies in a jar.

    Homemade Peanut Miso Instant Noodles

  • Plate of shredded tofu wraps laying on top of each other next to a bowl of sriracha mayo.

    Maple Hoisin Shredded Tofu Wraps

  • Chickpea salad sandwich stacked together on a plate filled with chickpea salad and tahini slaw.

    Buffalo Chickpea Salad

  • Bowl of peanut tofu on top of rice, edamame, and cucumber slices.

    Easy Baked Peanut Tofu

  • Top down view of a white bowl filled with spinach, quinoa, cucumber slices, baked pita chips, marinated chickpeas and hummus.

    Balsamic Glaze Marinated Chickpea Salad

  • Mixed salad bowl of orzo, chickpeas, kale, squash, cranberries, pistachios and vinaigrette.

    Kale Orzo Salad with Maple Lime Vinaigrette

  • Close up view of a bowl of potato soup topped with vegan sour cream, tempeh crumbles, and scallions.

    Creamy Vegan Potato Soup

  • Loaded warm kale salad in a bowl topped with pistachios, pomegranate, parsley and tahini dressing.

    Warm Kale Salad with Maple Lime Tahini Dressing

  • Close up of stacked grilled chickpea stuffed veggie pitas on a plate with herby yogurt sauce.

    Grilled Chickpea Veggie Pita

  • White plate topped with roasted brussels sprout shreds and crispy tofu.

    Roasted Shredded Brussels Sprout Salad with Crispy Tofu

  • Bowl of rice with chickpeas and crumbled tempeh covered in an herby yogurt sauce.

    High Protein Roasted Chickpea Tempeh Bowls

  • Side view of a plate of cucumber boats topped with chickpeas, scallions, cilantro and tahini sauce.

    Cucumber Boats with Crispy Chickpeas

  • Cross section of a chickpea and tofu wrap loaded with vegetables and dressing, stacked on top of each other.

    Greek-Inspired Chickpea Tofu Wraps

  • Side view of a bowl of gochujang noodles topped with sesame seeds, chives and served with edamame and pickled cabbage.

    15 Minute Gochujang Noodles (Bibim Guksu)

  • Close up of a plate of rice topped with sofrito black beans, baked plantains, broccoli, pickled cabbage and cilantro lime sauce.

    Sofrito Black Beans with Baked Sweet Plantains

  • Top down view of a bowl of chickpea quinoa salad tossed together with fresh basil leaves and marinated cherry tomatoes.

    Chickpea Quinoa Salad with Marinated Tomatoes

  • Grilled greens topped with crispy tofu croutons, dressing and served with a lemon wedge.

    Grilled Vegan Caesar Salad with Crispy Tofu Croutons

  • Close up of a chickpea salad sandwich with avocado, chickpea salad, tomatoes, and plantain chips.

    Dominican Spiced Mashed Chickpea Salad

  • Side view of 3 plant based bistro boxes loaded with chickpeas, edamame, rice balls, carrots, cucumbers, tomatoes, berries and plant based yogurt.

    How to Build Balanced Plant Based Snacks

  • Close up bowl of mango avocado salad dressed with chili oil and lime juice.

    Avocado Mango Salad Bowl

  • Top down close up shot of a bowl of rice noodles coated in a Red Curry Peanut Sauce and served with pan-fried tofu, sliced cucumbers, scallions and peanuts with a wedge of lime.

    The Easiest Red Curry Peanut Noodles

  • Close up of a bowl of green goddess pasta salad topped with extra scallions and parsley with a fork tucked in the back of the bowl.

    20 Minute Green Goddess Pasta Salad

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