Plant-Based Takes on American Classics

Nourishing coconut and matcha bites with oats and nut butter, ready in minutes and perfect for vegan snacking.

Silky avocados filled with zesty, herb-rich chickpea salad. Satisfying, fresh, and ideal for plant-based lunches.

Chilled watermelon gazpacho bursts with flavor from tomatoes, cucumber, and basil for a light summer bite.

Sweet potatoes packed with smoky BBQ chickpeas and ranch drizzle, offering a filling vegetarian main.

Chickpea flatbread topped with grilled summer vegetables, vegan pesto, and arugula—light, vibrant, and full of flavor.

Creamy gorgonzola sauce with truffle oil and mushrooms for a decadent touch to your favorite meal.

Pasta tossed with brown butter, flavorful mushrooms, and toasted breadcrumbs for a luxurious, vegetarian main.

Large portobellos filled with spinach, cheeses, and herbs, baked until golden brown for a rich vegetarian dish.

Sautéed cauliflower and mushrooms with garlic in a buttery sauce. Enjoy as a low-carb, quick side or light main.

Baby potatoes filled with creamy, tangy filling and paprika. Bold vegetarian appetizer perfect for any gathering.

A vibrant grain salad with vegetables, crunchy seeds, herbs, and lemon-tahini dressing. Great for light meals.

Spicy buffalo cauliflower bites boast crisp edges and bold flavor—perfect for sharing or casual snacking.