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Quick & Easy

When you want a balanced meal that doesn’t take as much effort. These meals are designed to cook in less than 30 minutes with lots of tips to help get you out of the kitchen fast, so you can enjoy your meal.

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

    Vegan Kale Caesar Salad Toast

  • Sticky miso tofu served over a bed of white rice and steamed broccoli topped with scallions in a white bowl.

    Sticky Miso Tofu

  • Serving bowl filled with coconut rice, black bean mango salsa and topped with pepitas.

    Black Bean Mango Salsa Bowl

  • Top down view of a bowl of gnocchi coated in a gochujang sauce and topped with scallions, chili oil and sesame seeds.

    Gochujang Gnocchi

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

    Smashed Cucumber Avocado Salad

  • Top down view of a white bowl filled with crispy chunks of rice, baked plantain slices, black beans, avocado quarter and red pickled onions.

    Black Bean Plantain Bowls with Crispy Garlic Rice

  • Close up of a large bowl of rice, roasted chickpeas and chickpeas and a side of herby yogurt.

    Za’atar Maple Roasted Carrots and Chickpeas

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

    Teriyaki Tofu Sandwich

  • Close up side view of a bowl of caramelized onion pasta served topped with fresh parsley leaves.

    Vegan Caramelized Onion Pasta

  • Top down view of a bowl filled with cubed roasted sweet potato, a chili oil bean salad and topped with sriracha yogurt dressing.

    Crispy Roasted Sweet Potato Black Bean Bowl

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

    Easy Vegetable Noodle Soup (10 Minutes)

  • Four tofu tacos placed on a white plate stuffed with mango avocado salsa and sprinkled with cilantro.

    Baked Tofu Tacos with Mango Avocado Salsa

  • 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 two cups of chia pudding topped with nutty granola.

    Fudgy Chocolate Chia Seed Pudding

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

    Homemade Peanut Miso Instant Noodles

  • Side view of chickpea breakfast toast with two slices on a plate with some lemon wedges.

    Easy Chickpea Breakfast Toast with Garlic Lemon Yogurt

  • 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 baked chips served with a side of hummus.

    Crispy Baked Pita Chips

  • 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

  • Plate of tacos and jalapeno dip sitting across from a pile of crispy black bean tacos, all surrounded by lime wedges and cilantro.

    Oven-Baked Crispy Black Bean Tacos

  • 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

  • Close up of 3 vegan overnight jar combinations including pecan pie overnight oats, sugar cookie overnight oats and chocolate gingerbread overnight oats.

    Vegan Overnight Oats 3 Ways

  • Close up of a bowl of gochujang potatoes and chickpeas topped over rice and served with extra scallion slices on top.

    Gochujang Potatoes and Chickpeas

  • Bowl of noodle soup with shredded tofu in a red tomato broth.

    Shredded Tofu Noodle Soup

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

    Warm Kale Salad with Maple Lime Tahini Dressing

  • Taking a slice out of the puff pastry galette.

    Puff Pastry Pear Galette (Accidentally Vegan)

  • Close up view of a side angle of a white bowl of gochujang soup topped with shredded scallions.

    Gochujang Chickpea Soup

  • Close up of a pot of kimchi stew topped with tofu squares, vegetable dumplings and garnished with scallions.

    Vegan Kimchi Jjigae (Kimchi Stew)

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

    Roasted Shredded Brussels Sprout Salad with Crispy Tofu

  • Two mugs of pumpkin spice hot chocolate, in a diagonal of each other topped with whipped cream and pumpkin spice.

    Pumpkin Spice Hot Chocolate

  • Bowl of tomato gnocchi soup topped with parsley and shaved brazil nut to look like parm shavings.

    Vegan Gnocchi Tomato Soup

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

    High Protein Roasted Chickpea Tempeh Bowls

  • Sandwich stuffed with white bean avocado spread, cucumbers, greens and artichoke hearts.

    High Protein Avocado White Bean Sandwich

  • Four jars stacked on top of each other filled with 4 different marinades including balsamic tofu, gochujang tofu, tofu feta and cilantro lime tofu.

    4 Tasty Tofu Marinades + How to Use Them

  • Side view of three corn and black bean filled tacos topped with avocado slices, cilantro and wedges of lime set behind them on the plate.

    Chimichurri Corn Tacos

  • Plate of roasted cauliflower, gnocchi and onions topped with crispy chickpeas and garlic tahini sauce.

    Roasted Gnocchi with Caramelized Cauliflower

  • Cannellini bean salad topped over freshly cooked couscous and topped with extra herbs and scallions.

    Cannellini Bean Salad with Maple Lime Dressing

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