Inspired by paneer tikka, these vegan tofu skewers are coated in a simple spiced yogurt marinade, then baked until the tofu is lightly browned and the onion and bell pepper are tender around the edges.

Garden Chickpea Melon Salad Bowl with Almonds is a fresh plant-based lunch bowl made with crisp lettuce, chickpeas, fluffy couscous, shredded carrots, cherry tomatoes, pea shoots, sweet melon, chopped almonds and a light lemon dressing. It is colorful, crunchy and filling without feeling heavy, making it a great warm-weather lunch, picnic bowl or meal-prep salad.

Spiced Carrot Pudding Cups is an easy vegan dessert recipe that layers a soft date-oat base with a smooth carrot pudding made from cooked carrots, coconut milk, maple syrup, vanilla and warm spices. Pomegranate seeds and fresh mint add a bright finish, making these little jar desserts easy to serve for brunch, holidays or a make-ahead sweet treat.

This lentil soup is a practical cold-weather recipe with brown lentils, carrots, potatoes, tomatoes, and greens simmered into a hearty bowl. It is simple, filling, and easy to make ahead for lunches or quick dinners during a busy month.

This yogurt bowl is a simple breakfast or snack with coconut yogurt, pomegranate seeds, apple slices, granola, nuts, and pumpkin seeds. It is quick to assemble, colorful enough for the season, and easy to adjust with whatever fruit and crunch you have on hand.

This arugula salad recipe keeps things simple with ripe pears, peppery arugula, toasted walnuts, and a balsamic drizzle. It is quick to assemble, pretty on the table, and a useful lighter side for richer winter meals.

This salad brings a fresh, savory option to the table with mixed greens, avocado, green olives, broccoli, seeds, and a creamy tahini drizzle. It is quick to assemble, delicious and a good balance to richer winter meals.

This chili bowl is built for a simple, filling meal with spiced chickpeas, tomatoes, onion, and warm seasonings served over rice with cool cucumber and fresh herbs. A few pieces of bread on the side make it easy to turn into a full dinner without much extra planning.

This skillet brings together Brussels sprouts, apples, walnuts, and rosemary for an easy vegan fall side dish with just enough sweetness and crunch. The sprouts brown at the edges, the apples soften slightly, and the walnuts make it feel finished without much extra work.

This cranberry-orange mini loaf recipe brings tart cranberries into a simple quick bread with fresh orange zest, vanilla, and a soft texture. Baked as two small loaves, it is easy to slice and tastes great alongside a cup of coffee, tea, or a simple weekend breakfast.

This risotto recipe brings pumpkin into a simple, creamy rice dish with sage, garlic, and a little white wine. It is warm, filling, and easy to serve as a fall dinner with roasted vegetables, greens, or a simple salad on the side.

This pumpkin mug soup recipe is made for the moment when you want something warm, quick, and simple. Pumpkin purée, vegetable broth, a little coconut milk, rosemary, and garlic come together in minutes. Pepitas add a small crunch on top.