A plant-based version of this classic Mexican dish made with juicy marinated, shredded mushrooms — the perfect filling for tacos, tostadas, burritos, quesadillas, or power bowls.

Ajiaco is a popular soup in Colombia, Cuba, and Peru. Its origin has been debated, and there are several regional variations. In Cuba, it is prepared as a stew, while in Bogotá, Colombia, it is a soup that primarily contains potatoes, corn, and herbs called guascas.

This plant-based cheesecake is a rich, creamy, and decadent dessert that you can feel good about indulging in. It’s the perfect recipe for when you need an occasional sweet treat that’s sure to impress.

These delicious tofu nuggets are a fantastic alternative to the chicken nuggets you likely grew up with. Bonus: the whole family will love them!

Cooking plant-based for Thanksgiving may seem intimidating, but with our helpful guide of tips, tricks, and recipes, we think you’re more than up for the task!

Picadillo is a traditional dish prepared in many Latin American countries. It is typically prepared with ground beef and often served with rice or used to fill empanadas, tacos, croquettes, or plantains. This hearty, plant-based picadillo is made with seasoned lentils and other key ingredients.

These juicy, smoky beet burgers are delicious and packed with nutritious ingredients. They feature a combination of black beans, carrots, flaxseed, and brown rice, offering a range of health benefits. The earthiness of beets perfectly blends with the aromatic spices.

Asopao is a type of hearty stew containing rice that is prepared in many parts of the Caribbean. Traditionally it is prepared with meat, seafood, or beans. This plant-based version of a Puerto Rican national classic is a staple, whether it’s for a family reunion, large gathering, or simply a flavorful home-cooked meal.

With a variety of beans, bright, crisp, fresh vegetables, and hearty roasted potatoes, this filling, festive salad will be a hit at your next picnic, barbecue, or potluck.