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Autumnal Chestnut and Carrot Bisque with Garam Fasala is a flavorful soup that is perfect for the colder months.

This mushroom burger with lupine flour and grits is a protein powerhouse and amazingly low in fat. Please note that the recipe is only for the patties.

This lentil dal, which contains apples, turmeric, and cumin, has a thick, creamy consistency and a surprisingly savory, complex flavor.

Vegan almond “cheese” with garlic powder is as satisfying as dairy cheese and is also a good choice for cheese connoisseurs who are net yet eating a vegan diet.

This party potato salad with sugar snap peas, fresh mint, soy yogurt, and cashews is a refreshing alternative and rich in omega-3 fatty acids.

Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers.

This healthy nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety.

The sweet pears perfectly complement the spicy arugula in this pear and arugula salad while the quinoa and apple enhance the nutritional value.

Subtly sweet and velvety light smoothie with banana and passion fruit. Ideal as a refreshing drink alongside a meal or as a snack.

This dehydrated raw vegan oat and buckwheat crunch with flaxseed is a delicious breakfast option. You can decide if you want to sprout the buckwheat in advance.