Natural sweetness from dates and banana meet fiber from chia seeds to make a sippable delight that’s easy as pie!
Peanut Butter Chili
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.
Vegan Aquafaba Chocolate Mousse
Decadent chocolate mousse made with an airy blend of aquafaba, coconut milk and chocolate.
Vegan Cranberry Oatmeal Cookie
Freshly baked cinnamon-spiced vegan oatmeal-cranberry cookies.
Spicy Pear Plum Sauce
Quick and easy sauce made from fresh pears, plum sauce, green onion and Sriracha hot sauce.
Vegetable Orzo Soup
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.
Black Bean Soup
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.
Pumpkin-Curry Vegetable Sauté
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!
Butternut Squash Bisque
Puree of butternut squash and sweet potatoes spiced with pumpkin pie spice, nutmeg and fresh ginger.
Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs. So delicious, your non-vegan friends won’t know the difference.