Leek and Mushroom Pie with creamy herb filling and flaky vegan pastry—cozy and plant-based.

These Tofu chorizo tacos feature spiced crumbled tofu seasoned with smoky paprika, cumin, and clove.

Avial is a comforting South Indian dish made with a medley of seasonal vegetables simmered in a creamy coconut-cashew yogurt sauce.

Hot dogs, bratwurst, sausage for your vegan jambalaya—whatever you need, this recipe has your back!

Made with walnuts, pine nuts, fresh basil, and olive oil, this sauce is ideal for tossing with authentic Italian pasta.

Squash, mushrooms, tomatoes, and couscous come together in this Mediterranean-inspired dish, perfected with olive oil and balsamic vinegar.

This quick potato gratin combines plant-based alternatives to create a warm, creamy casserole.

Made with hearty mushrooms, sautéed leeks, and a creamy sauce, this dish delivers rich, elegant flavors in plant-based style.

This cherished recipe comes from the kitchen of Dorothy “Dotty” DeVita, born in 1925, a proud Sicilian whose love for life was as vibrant as her cooking.

This savory mushroom and spinach strudel brings the flavors of the UK to your table.