Salads don’t have to be raw — or even made from lettuce!

There’s something so comforting about root vegetables roasted until they are soft and sweet.

Turn the leftover cooking liquid from chickpeas into delightful and delicious vegan mayo, cakes, meringue and more.

Try this easy technique for making tender, roasted squash on the grill.

Kids won't make any bones about eating their veggies after making this delicious, spooktacular Halloween treat!

Nobody wants to pack a whole pantry to take to the campsite!

Enjoy the delectable egg roll flavor in this quick, healthy, satisfying bowl.

An easy pâté of edamame, parsley and lemon is the plant-based protein for this sandwich.

When you reach peak tomato season, make these hearty, sweet roasted tomatoes. 

Ramp up your potato salad with a zingy, herby chimichurri sauce instead of a mayo-based dressing.

By mixing probiotic sauerkraut into raw vegetables, you’ll make shredded veggies into a colorful and tangy salad.

Dates are so sweet, they can be filled with nutty tahini for a treat — no sugar needed. 

Fasolia has countless variations, hailing from the Middle East, Greece, Egypt, Ethiopia and more!

Tofu drinks up full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.