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Vegan No-Bake Mini Key Lime Pies
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Thanksgiving Vegan Cornbread Loaf
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Hibiscus Ginger Punch Mocktail
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Plant-Based Butternut Squash Harvest Roll
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Vegan Pomegranate Stuffing With Lemon-Cashew Cream Sauce
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Easy Breezy Vegan Pumpkin Pie
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Stuffed Squash Vegan Roast With Cranberry-Orange Sauce
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Vegan Chocolate Pecan Cheesecake With Toasted Meringue and Fudge Sauce
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Miso-Ginger Glazed Carrots
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Vegan Pumpkin Thyme Parker House Rolls
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Sheet Pan Tempeh Picatta With Lemon-Caper Sauce
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Vietnamese Pho Noodle Salad With Tofu
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Vegan Portabello Pot Roast
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Roasted Balsamic Brussels Sprouts
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Smoky Spanish White Beans
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Vegan British Homity Pie With Potatoes and Cashew Cream
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Vegan Pecan Maple Pie With Shortbread Crust
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Two-Step Farro Salad With Walnuts, Olives, and Fresh Herbs
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Vegan Copycat Panera Broccoli Cheddar Soup
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Classic Strawberry Banana Orange Smoothie
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Cocoa-Spiced Roasted Almonds
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Moroccan Layered Vegetable Couscous
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Basil Olive Pizza Hummus
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Plant-Based Bratwurst Mac and Cheese
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Vegan Macadamia Feta and Herb Biscuits
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Herbed Vegetable Roast With Garlic Mashed Potatoes
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Vegan Indian Raspberry-Rose Falooda Sundae
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Vegan Scampi in Lemon Garlic White Wine Sauce
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Sweet and Sour Pineapple Lentil Meatballs
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Easy Plant-Based Red Curry Noodle Soup
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Homemade Dairy-Free Herbed Cream Cheese
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Miyoko Schinner’s Famous Vegan Chocolate Eclairs With Coconut Whipped Cream
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Chocolate-Dipped Peanut Butter Coconut Oat Bites
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Italian-Inspired Walnut Farro Risotto
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Fried Caribbean Jackfruit Fritters
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Vegan Double Chocolate Brownie Doughnuts
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Creamy Plant-Based Tahini Alfredo Dip
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Fresh-Baked Garlicky Mushroom Swirls
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Speedy Miso Ramen With a Kick
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Indoor S’mores Bars With Toasted Marshmallow Topping
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Plant-Based Turkish Pizza (Lahmacun)
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Vegan Baked Cranberry Citrus Doughnuts
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Korean-Inspired Vegan BLT With Spicy Gochujang Mayonnaise
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Warm Kale Salad With Roasted Sweet Potatoes
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Chunky Vegan Brownie Walnut Cookies
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