Easy, delicious, 10-minute vegan taco “meat” made with walnuts, tomatoes, spices, and peppers! The perfect balance of spice and smokiness, and loaded with protein and healthy fats. Add to tacos, nachos, salads, and more!
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
A Southwest-style tomato sauce spiced with jalapenos, cumin, chili powder and oregano. Add it to eggs or cooked brown rice, spread it on sandwiches or burritos, and toss it with cooked vegetables.
Baked cod, shredded cabbage, pico de gallo and queso fresco in a flour tortilla
Grilled cod seasoned with a lime chili seasoning
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!