Plant-Based Takes on American Classics

Creamy cottage cheese, fresh veggies, and rice come together for a flavorful, protein-rich Tex-Mex bowl.

Gluten-free pasta dressed with dill, creamy butter vinaigrette, crisp pickles, and fresh garden herbs.

A fresh Tex-Mex salad with quinoa, mango, black beans, and zesty lime dressing, perfect for a nourishing meal.

Veggie noodles tossed in a creamy Thai peanut dressing for a fresh, colorful salad that's ready in just 20 minutes.

Smoky jackfruit, crisp vegan slaw, and soft mini buns combine for a plant-based take on barbecue sliders.

Spicy cauliflower, creamy avocado, and zesty cashew cilantro crema fill warm tortillas for a lively plant-based main.

Refreshing summer salad with grilled watermelon, creamy vegan feta, cucumber, and herb dressing.

Creamy coconut chia layers with mango purée for a light, wholesome treat. Vegan, gluten-free, dairy-free.

Refreshing dessert with watermelon base, whipped coconut cream, and colorful berries—perfect for summer moments.

Fizzy ginger ale and grenadine blended with vegan vanilla ice cream and fruity garnishes creates a delightful treat.

Crisp beet chips with aromatic rosemary and a cool orange yogurt dip, perfect for snacking or sharing.

Golden zucchini fries with a creamy avocado dip—easy, wholesome, and delicious for any snack or appetizer moment.