This aint your typical tuna casserole. We don’t need can of mushroom soup anymore! Upgrade this classic dish with a few staple pantry items. The creamy base is inspired by a classic béchamel, but with an Asian twist. Think soy sauce, miso, five-spice, and mirin. It’s like a cozy, flavorful hug for your taste buds, and trust me—it doesn’t taste like it was plopped out of a can and shoved into the oven.

This plant-based corn-saffron pasta is the perfect summer recipe to serve for dinner, or snack on at lunch. The use of buttery corn and bright, floral saffron creates the perfect combination to take your pasta to the next level. Miso adds the umami that makes this the well-rounded, easy, quick vegan recipe you need for every night.

This vegan version of Palestinian Maqloobeh (also written as Maqlouba) is a perfect way to use up any vegetables you have lying around. This dish is a bit time-consuming, but is worth every minute spent prepping and roasting. If you’re looking for a show-stopping meal to share with friends and loved ones or a comforting dish perfect for any night spent indoors, Vegetable Maqloobeh is the dish to make.

This vegan version of penne alla vodka uses gochujang for a little sweet kick with notes of chili, cinnamon, and nutmeg, creating the perfect luscious sauce to coat gnocchi with.

This quick and easy dish is my favorite way to use fresh herbs that are about to wilt away in the fridge. It’s refreshing, cooling, and the perfect summer lunch to whip up after a morning out and about or to bring with you in the cooler to the beach or pool. It comes together with a handful of herbs, and pantry staples like beans, and has the right amount of brightness to make your day even sunnier.

This quick and easy weeknight pasta dish is my favorite way to use spring veggies and flavors like asparagus, mint, and lemon. It comes together with a handful of ingredients and has a subtle sweetness thanks to the dates added that melt into the sauce.

This quick and easy weeknight meal is a perfect plant-based when to incorporate some greens, healthy fats, and protein into your diet. Adding Moroccan chermoula to these baked beans is a perfect zesty way to amplify the depth of a bland ingredient. Once it’s wrapped in phyllo dough, it’s the perfect star of any dinner.

This plant-forward pasta is a great way to incorporate a nutritious dose of greens, and all of the wonderful benefits, flavor, and flair they have, into your day-to-day. This weeknight dinner-friendly recipe is bound to help your kids eat some greens excitingly.

Congee, a rice porridge originating from East Asia, is a staple dish throughout the year, but especially during the winter months. This comforting bowl of rice porridge is simple to make and is the perfect base for so many flavors to shine like smoky maple-harissa mushrooms, salty sauteed kale, and spicy chili crisp oil.

Loubia aka Moroccan stewed white beans is the perfect comforting meal during cold winter snow days. Each bite is saucy, zesty, and spiced with the coziest of spices. It’s a great way to use some pantry and staples, wrapped up under a crispy, flakey layer of phyllo for the perfect winter weeknight meal.

This Coconut Turmeric Stew is one of my favorite meal-prep meals that’s comforting and perfect for the cold winter months. The rich and flavorful coconut-turmeric broth begs for root vegetables like parsnips, carrots, and potatoes to bathe in it. Accompanied with your favorite protein like tempeh or shrimp and this can become a perfect, reheatable meal to last you a couple of days.

This rich, creamy, savory plant-based meal is a perfect meal to make during the colder months. Using pureed cauliflower as the base brings a subtle creaminess that pairs beautifully with the meaty, umami-rich mushroom stew on top. This pairs beautifully with a herby side salad and is even more delicious with fresh grated cheese on top.

This sweet, savory, and spicy pasta sauce is a better plant-based alternative to the infamous Gigi Hadid pasta. Using Korean fermented red chile paste adds a tingling warmth to every slurp, with the subtle sweet richness from cozy spices and bourbon. Make this for dinner and never stop grating cheese on top.

This 7-vegetable couscous is not a traditional version of the classic Moroccan dish, but it is just as warm and cozy, sweet yet savory, and full of bright vegetables as the OG. It’s plant-based, packed full of flavor (thanks to the beautiful orange-hued broth), and the perfect winter weeknight meal that leaves plenty of leftovers.

This quick and plant-based pesto recipe is a great way to use carrot tops for a perfect spring meal. Mint, peas, and lemon add bright pops of flavor that will have your mouth watering for more.

This quick and easy weeknight dinner is perfect to make on the whim. It’s affordable, uses canned veggies that are usually in your pantry, and can be vegan friendly (if using plant-based meat). Everyone will devour this and there probably won’t be any leftovers.

This quick and easy za’atar Broccoli pasta is packed full of flavor, green herbaceous notes, and zestiness. It’s a great way to have a delicious, plant-based, nutritiously dense meal on any weeknight.

The best kind of salad is the one you can use your hands to eat. This take on a Panzanella salad is zesty, juicy, bright, and full of layered flavors that pack a punch. It’s a great plant-based salad to serve a crowd for a little get-together that will be sure to impress.

Loubia aka Moroccan stewed white beans is the perfect comforting meal during cold winter snow days. Each bite is saucy, zesty, and spiced with the coziest of spices. It’s a great way to use dried beans in your pantry with a result that’s a filling, delicious, and easy plant-based meal!

This vegetable tagine is warm and cozy, sweet yet savory, and full of bright vegetables- making it the most perfect stewed dish to serve during the winter. It’s plant-based and the perfect winter weeknight meal that leaves plenty of leftovers.