Chickpea flour, nondairy milk, and nutritional yeast bring a creamy "cheesy" element to this vegan lasagna.
These vegan enchiladas are loaded with veggies and beans and topped with a cumin-chili-powder sauce that's thickened with chickpea flour.
You won't miss the meat in this vegan shepherd's pie, which is packed with lentils, parsnips, carrots, and mushrooms.
This creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
Make your own chickpea-flour "tortilla chips" to dip in guacamole.
Instead of sour cream, this dip uses equal parts goat cheese and full-fat Greek yogurt.
Instead of messy chicken wings, serve these Buffalo chicken meatballs directly from the skillet with toothpicks alongside.
Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.
These pickles add an acidic crisp bite to any meal.
Soaked raw cashews provide the "cheese" in this creamy dip.
Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
Artichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.
Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
These veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
Make this easy hash ahead of time and heat it up anytime for a quick breakfast.
Simply pop a lid on this frittata to help it rise on the stovetop — no oven needed!
You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.