Vegan Wellington

This Vegan Wellington is a true centerpiece for the holiday table. A hearty lentil and mushroom filling is wrapped in flaky, golden pastry and served with a deeply flavorful mushroom gravy. It’s a comforting, crowd-pleasing main that holds its own next to any traditional holiday spread, no meat required.

Three Sisters Soup

The Three Sisters—corn, squash and beans—is a Native American growing technique that capitalizes on the strengths of each individual ingredient. Cooked together they make a great soup that is popular with vegetarians and vegans.

Kale Cranberry Salad

Walnuts, cranberries and a tangy dressing give this kale cranberry salad crunch and the perfect balance of sweet and sour flavor.

Stuffed Butternut Squash

The Turkey isn’t the only one who gets stuffed. This stuffed squash tastes like fall in a bowl, and honestly, we love a good squash recipe.

Cocoa Protein Muffins

Try this protein-packed chocolate muffin to keep you fueled and full. Make them with almond flour and your choice of protein powder.

Veggie Based Harvest Bowl

Celebrate the flavors of fall with this harvest bowl a hearty mix of roasted chickpeas, caramelized sweet potatoes, crisp apple, and nutty wild rice, all tossed with massaged kale and a tangy balsamic dressing. It’s wholesome, colorful, and perfect for meal prep or a quick, nourishing dinner after a busy day.

Grilled Corn Panzanella

Sweet summer corn, juicy tomatoes, and toasty bread come together in this grilled corn panzanella, a fresh and vibrant twist on the classic Italian bread salad. Light yet hearty, it’s the perfect way to savor peak-season produce.