Peanut Sweet Potato Kale Stew
A West African-inspired vegan stew with peanut butter, sweet potatoes, tomatoes, kale, ginger, and chili.
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Lemon Herb Quinoa Stuffed Peppers
Bell peppers filled with quinoa, chickpeas, herbs, lemon, zucchini, tomatoes, and toasted seeds.
Gochujang Tempeh Lettuce Cups
Sticky gochujang tempeh with rice, cucumber, carrots, scallions, and crisp lettuce leaves.
Roasted Red Pepper Chickpea Shakshuka
A fully vegan skillet with chickpeas, roasted red peppers, tomatoes, cumin, paprika, spinach, and herbs.
Golden Turmeric Cauliflower Dal
Yellow split peas simmered with turmeric, cauliflower, ginger, garlic, coconut milk, spinach, and lemon.
Mexican Creamy Black Bean & Avocado Enchilada Bake
A layer of soft corn tortillas, seasoned black beans, avocado crema, and red enchilada sauce baked to perfection.
Moroccan Spiced Chickpea & Sweet Potato Stew
A fragrant, comforting stew with tender sweet potatoes, chickpeas, and warm Moroccan spices.
Spanish Smoky Potato & Chickpea Traybake
Crispy roasted potato wedges and chickpeas tossed in smoked paprika, garlic, and olive oil.
Bluegrass Kentucky Burgoo
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.
Smoky Southern Brunswick Stew
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.