With moist cornbread topping and savory sauce, this pot pie pleases omnivores and vegans alike.

This triple lentil and cauliflower soup is oil-free, packed with nutrition and fiber, and can easily become the next staple food on your dinner table! It’s quick to put together and may just give you a reason to clear your pantry from those handfuls of leftover dried lentils. ~ Alina

This vegan pizza is topped with a “cheese” sauce made from healthy whole food ingredients. Delicious!

The vegan equivalent of chicken soup!

Find out what happens when chickpeas and quinoa become a little too familiar. Plus a mouthwatering recipe for dry-spiced chickpeas combined with broccoli, carrots, and a lite tahini sauce.

This recipe is for those finding it difficult to maintain a plant-based diet because they miss their traditional breakfast proteins and sandwiches with that other patty. And it’s for those who have their Doc screaming, ‘no more sausage!’. –Scott

Instead of a smoothie, get your greens and fruit in this very tasty and fruity vegan spinach salad.

Serve this delicious hash for breakfast or make it for dinner if you want to and serve it with corn tortillas, or roll into a burrito.

An easy fat-free soy-free and gluten-free recipe that almost cooks itself! Nourishing butternut squash and bean add a punch to your favorite Mexican dishes.

This is my standard all around bread recipe now. Sliced in half and toasted makes a perfect crunchy ‘cracker’. –Artscotnet

This is a great dish for your backyard cookouts. It’s dairy-free, gluten-free and even has a soy-free variation. The tart yogurt dressing and Indian spices make this a salad no one will forget!

Make 16 bars in just 16 minutes: sweet! They’re perfect for budding athletes, full of whole grains and fruit with no cholesterol or added fat.

This spinach answers the call. It has the velvety texture of old-school creamed spinach, yet is low fat, plant based, and gluten free. Better yet, you can make it in under 20 minutes!

This is a quick and easy slow cooker soup that’s soy and oil free. The spices add layers of flavor that turn this simple soup into something you can even serve at your next dinner party.

This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!