Diet Styles
High protein, gluten free, raw vegan, keto vegan, and other dietary lanes.
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Peru's beloved "Lunes de Lentejas" comfort classic: velvety brown lentils, golden Yukon potatoes, and carrots simmered in a slow-cooked red onion, garlic, ají panca, and ají amarillo aderezo, crowned with bright lime-marinated sarsa criolla.
Kentucky's legendary communal harvest stew reimagined as a multi-layered plant-based masterwork. Roasted maitake and cremini mushrooms, braised French lentils, and spiced tempeh shreds simmer with Yukon potatoes, savoy cabbage, sweet corn, bourbon, and apple cider vinegar.
A deeply comforting Southern classic transformed into a rich, smoky plant-based feast using shredded king oyster mushrooms, young green jackfruit, tender lima beans, sweet corn, fire-roasted tomatoes, and a tangy barbecue-spiced vinegar reduction.
Soft-baked oat bars with apple, tahini, cinnamon, and pumpkin seeds provide a lunchbox-friendly make-ahead snack.
Roasted sweet potato, savory miso oats, edamame, cucumber, and sesame make a warm vegan breakfast that is not sweet.
Bell peppers filled with berbere-spiced red lentils, tomatoes, and brown rice offer a freezer-friendly plant-based dinner.
A nut-free sunflower seed sauce coats pasta and broccoli with lemon, garlic, and nutritional yeast.
Mashed white beans, basil pesto, crunchy vegetables, and arugula make a packable no-cook vegan lunch.
Cannellini beans, tomatoes, spinach, and rosemary simmer in a creamy, dairy-free sauce for a 30-minute one-pan dinner.
Crisp harissa chickpeas, lemony couscous, cucumber, herbs, and tahini make a fast meal-prep bowl with contrasting textures.
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