Avocado

Chef Bai shares one of her favorite vegan recipes from her cookbook Cook. Heal. Go Vegan!

Give this easy, healthy, tasty toast with homemade pea-avocado-kale hummus a chance

These may look like conventional veggie burgers, but they're secretly healthy, make-ahead meal planning super-stars

I wanted this tostada to be light, fresh, and have lots of texture

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Serve it hot right from the oven for best texture.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets.