Ginger, vanilla, mint, and lime combine with sweet seasonal peaches for an unforgettable fruity sangria.

Crisp-skinned papaya serves as a salmon fakeout in this totally raw, plant-based salad.

This take on Caribbean fish fritters uses meaty shredded jackfruit for a fishy stand-in.

Who says tostadas can’t be healthy? Pass the avocado and salsa, please!

This crisp is a super-easy, tasty way to make the most of your farmers market rhubarb haul.

Vegan cheese doesn’t get much simpler than this foolproof tofu ricotta recipe.

Fruity papaya-carrot-ginger slaw complements the tangy, savory fried tofu and mushrooms in these Filipinx-inspired tacos.

Get a taste of the tropics with this summery salad.

Seven ingredients and two steps stand between you and the easiest, most delicious vegan matcha ice cream ever.

Watermelon steps in for tuna in this inventive, mouthwateringly juicy dish.

This twist on cheesy tuna pasta uses jackfruit for a fishy fakeout and gets tons of umami-rich flavor from mixed olives and salty capers.

You’ve heard of beefy vegan dogs and even carrot dogs. But the newest dog on the block will have you looking at eggplants in a whole new light.