Crafted with mushrooms, chickpeas, and pumpkin seeds, this rich and earthy spread is practically made for your charcuterie board.

Fresh sweetness meets tropical tang with this apple salad, prepared with pineapple, walnuts, and agave.

Bright, creamy, and savory, this avocado smash toast is perfect for your lazy Saturday morning.

There’s only one thing better than hummus–and that’s vibrant pink hummus!

Creamy, spicy, and seasoned to perfection, this buffalo dip is the perfect companion for your chips and vegetables.

Sweet mangoes, juicy tomatoes, and crisp cucumber combine with zesty lemon juice for a refreshing, flavorful dish. Serve it with tortilla chips or as a topping for tacos!

If you’re trying to save a few dollars and eat wholesome, homemade cheeses, look no further than this plant-based “mozzarella” recipe.

This Irish corned cabbage recipe comes from Vegan Heritage Press, a publishing company bringing plant-based recipes to home cooks. Served with a zesty horseradish mayo, this hearty, comforting meal pays tribute to Irish tradition—without the meat.

This vegan Irish colcannon is a plant-based take on the traditional Irish mashed potato dish.

Two ingredients, one step, and a whole lot of flavor—this dairy-free onion dip is almost too easy to be true.