Meatless Mondays

This kale, butternut squash, and kale salad may conjure notions of autumn but it’s actually really quite lovely all year long.

When the temperature starts to dip, it’s time for soup. All kinds of soup. A hearty vegan bean soup with warming spices is all you need.

This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.

Roasted cauliflower takes on a whole new identity when paired with an amazing General Tso-style sauce. Satiating and better than take-out.

A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.

A sweet and savory side dish that highlights the ever-lovely delicata squash. And pine nuts, those exotic, buttery, little flavor bombs.

So satisfyingly subtle and sweet and smoky and spicy, it’ll forever banish canned Campbell’s tomato soup from your thoughts.

Vegan burgers as good as this one don’t come around very often. A juicy patty, full of protein and perfectly spiced, makes for a satisfying dinner.

Gala Apples. Walnuts. Parmesan. And mixed baby greens. It seems like a recipe for autumnal perfection, yes?

A vegan queso dip for anytime you feel like a little snack that’s better-for-you but still super tasty. Perfect for dipping, drizzling, and dousing.