Plant-Based Takes on American Classics

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.

Sweet watermelon and tangy feta combine with cucumber, mint, and a light dressing for a refreshing, easy meal.

Sweet strawberries, creamy feta, and crisp greens tossed in a tangy balsamic vinaigrette for a refreshing bite.

Mixed greens tossed with blueberries, goat cheese, toasted pecans, and honey-balsamic vinaigrette.