This luscious creamy vegan pasta will give any traditional mac and cheese a run for its money.  Instead of containing dairy, the smooth, tangy sauce is a protein-packed blend of white beans, nutritional yeast, and lemon juice.

This recipe is an all-time Love and Lemons fan favorite, and for good reason.  Even the biggest cheese lovers will fall for its bright, creamy spinach “ricotta,” caramelized cubes of butternut squash, and rich cashew cream sauce.

You won’t miss the meat in this hearty vegan version of spaghetti bolognese!  Walnuts and lentils pack it with protein, while sage, mushrooms, rosemary, and balsamic fill it with rich, savory flavor.

This easy vegan pasta is basically everything I want to eat for dinner any night of the week!  An easy creamy tomato sauce (just cashews+marinara!) coats a 50/50 mix of fresh veggies and floppy rigatoni noodles.

Who says you need cheese to make a crave-worthy pizza? This easy vegan pizza may be my all-time favorite! I top chewy homemade pizza dough with a lemony cashew cream sauce, a jumble of savory, spicy, crisp, and juicy veggies, and big handfuls of fresh basil.

Saucy jackfruit mimics jerk-spiced chicken in these hearty vegan tacos.  Topped with a fresh mango, cucumber, and avocado salsa, they’re a fun, filling, and delicious vegan meal.

Smoky grilled mushrooms take the place of meat in these easy vegan fajitas.  The fajita veggies take minutes to make, so you can get straight to the good part: loading them into tortillas with guacamole, tomatillo salsa, and pickled jalapeños for pop!

There’s no cheese hiding in the oozy, gooey orange queso you see above. Instead, it’s a tangy, smoky blend of cauliflower, potatoes, and chipotles in adobo sauce.  Add lots of tortilla chips, pineapple salsa, pico de gallo, and black beans into the mix, and you have absolute nacho heaven .

When I say that this is the best veggie burger, I mean it.  Made with wholesome plant-based ingredients like mushrooms and walnuts and seasoned with tamari and smoked paprika, these patties are hearty, satisfying, and packed with smoky umami flavor.

Falafel was the first food that showed me how flavorful vegan dinner recipes could be, and this crispy baked version is sure to do the same for you.  Serve it with hummus, pickled red onions, and fresh veggies to really take it over the top.

This plant-based version of a classic BBQ sandwich is every bit as delicious as a traditional one!  I simmer jackfruit with sautéed onions and a smoky chipotle BBQ sauce before piling it onto buns with a quick slaw and crunchy pickles.

Whether you stuff them into subs or pile them onto pasta, these savory, smoky vegan meatballs are guaranteed to be a hit.

If you’re thinking about switching to a plant-based diet, you don’t have to bid farewell to BLTs forever.  Swap crispy marinated tempeh for the traditional “B,” and keep things simple by pairing it with the classic “L” and “T.” Otherwise, take your sandwich one step further and finish it with two creamy spreads, avocado, and (of course) extra veggies!

Who needs takeout when you can make delicious sushi at home?  Savory roasted shiitake mushrooms and a vibrant carrot-ginger dipping sauce make this vegan sushi just as good as any you’d get at a restaurant.

These super fresh soba noodles are the perfect make-ahead lunch.  I love this version with watermelon radishes and snap peas, but the light, tangy sesame dressing pairs well all sorts of veggies. Feel free to swap in your seasonal favorites!

Mushrooms, bok choy, and a richly spiced homemade broth round out this vegan version of traditional Vietnamese pho.

There’s no reason that tomato soup shouldn’t be vegan-friendly!  Instead of using dairy in this soup recipe, I blend in chickpeas to make it thick and creamy. It’s great on its own, but a big handful of toasty vegan grilled cheese croutons makes it completely irresistible.

I have this butternut squash soup recipe on repeat from the first day of fall until the last day of winter.  It’s light, comforting, and easy to make, and fresh rosemary, sage, and ginger fill it with robust, cozy flavor.

This homemade cream of mushroom soup is too good to hide inside any casserole!  Instead of nuts or dairy, its super creamy texture comes from blended cauliflower.

You likely have all the ingredients to this creamy curried lentil soup in your pantry already.  That’s good news for you, because it’s so warming, nourishing, and flavorful that you’ll want to try it ASAP.

This curry is one of my go-to easy vegan recipes for busy weeknights.  Chock full of fresh veggies and warming spices, it’s bright, nourishing, and comforting.

This salad has everything: something briny, something bright, something nutty, something fresh.  Whether you pack it for lunch or serve it as a dinner side dish, it’s a recipe you’re sure to love.

Smoky roasted nuts take the place of bacon in this vegan riff on classic broccoli salad.  It’s also naturally sweetened, as the lightly creamy, tangy dressing gets a pop of sweetness from maple syrup instead of sugar.

This recipe will shatter any pre-conceived notion that kale salads are boring and bland.  Loaded up with crunchy veggies, toasted pumpkin seeds, crispy chickpeas, avocado, and a vibrant carrot ginger dressing, it’s one of my favorite vegan dishes to make for lunch. It never fails to keep me full till dinnertime, and with all its colors, textures, and tastes, it’s fun to eat, too!

Even mashed potato purists will fall for these fluffy, light vegan mashed potatoes!  Roasted garlic infuses them with rich, nutty flavor, and a generous glug of olive oil gives them their crave-worthy creamy texture.

Coconut milk takes the place of heavy cream in this fresh, delicious 15-minute side dish.

If you’ve never tried tahini sauce, get ready to fall in love.  Creamy, nutty, and lemony, there’s no limit on the ways to use it, especially when these 4 bold variations come into play!

Zucchini noodles are such a fun way to add extra veggies to vegan pasta recipes!  Try skipping regular noodles entirely, or use a 50/50 mix of zucchini noodles and pasta.

Skip the spaghetti, and make spaghetti squash instead!  Serve it on its own as a healthy vegan side dish, toss it with pesto and roasted veggies, or go the classic spaghetti route and top it with a big scoop of marinara sauce.

Swapping cauliflower rice for regular rice is a great way to pack extra veggies into any stir fry, bowl, or curry dish.  Fresh, light, and SUPER easy to make, it’ll become a staple in your kitchen!

Keep these quick and easy pickled onions on hand to add a bright pop of flavor to your favorite vegan recipes!  They’re the perfect finishing touch for salads, bowls, tacos, and more.

Whether you serve them as a snack, an appetizer, or a side dish with your favorite sandwich, you’re guaranteed to love these crispy baked sweet potato fries.  Chipotle sauce for dipping is optional, but highly recommended.

Not only is quinoa loaded with protein and other nutrients, but it’s delicious, too!  Its yummy nutty flavor works well in everything from cookies to grain bowls, and it cooks in just 15 minutes!

Warning: it’s hard to resist eating these crunchy, salty little guys straight out of the oven!  If you can, enjoy them as a snack or top them onto vegan dinner recipes for extra protein.