October 30th-November 5th
This warm and hearty rice dish is just what you need now that the cooler weather is upon us. Big chunks of veggie Andouille-style sausage, bell peppers and long grain rice all baked in a creamy broth with a 5...
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Our version of a classic dish, this tempeh teriyaki bowl uses cauliflower rice, shredded romaine, carrot ribbons, and sliced cucumber to keep things fresh and light. Mixed together with the super saucy teriyaki tempeh and the spicy chopped kimchi for...
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Perfectly sweet, smoky, and spicy, this sloppy joe sandwich hits the spot. Made using a mix of red lentils and shredded carrots, the filling is full of plant protein and complex carbs to satiate and satisfy. Served on toasty buns...
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An indulgent creamy mushroom pasta with a secret ingredient to boost the sauce with protein and nutrients: silken tofu! This meal comes together in 30 minutes and is reminiscent of a silky alfredo with umami caramelized mushrooms and sautéed kale....
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Caramelized onions, garlic, sun-dried tomatoes, olives, fresh spinach, oregano, pine nuts, fresh lemon, and vegan feta get mixed with fluffy quinoa then stuffed in tender roasted zucchini boats for a Mediterranean plant-powered meal.
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