Bright, bold, and bursting with flavor, this month’s plant-based recipe is a true citrusy comfort dish! This Lemon Garlic Linguine is a simple yet elegant meal that comes together quickly with a handful of pantry staples. Silky linguine is tossed in a garlicky vegan butter sauce, finished with a fresh pop of lemon and topped with vegan parmesan, black pepper, and parsley. Perfect for weeknights or a cozy dinner in, this recipe proves that going plant-based doesn’t mean sacrificing taste.

Looking for a colorful, nourishing, and satisfying plant-based meal? These Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are packed with flavor and perfect for meal prep or an easy weeknight dinner. Plus, they’re vegan, gluten-free, and loaded with nutrient-rich ingredients!

Looking for a quick, hearty, and flavorful meal that aligns with your compassionate lifestyle? This month, we’re featuring a classic Italian dish with a plant-based twist: Pasta Puttanesca! Traditionally made with anchovies, this version skips the fish but keeps all the bold, briny flavors you love. Salty olives, capers, garlic, and crushed tomatoes come together in a savory sauce that’s as satisfying as it is simple.

As the colder months settle in, it can be tempting to turn to warm, hearty dishes. But don’t overlook the refreshing power of a crisp, flavorful salad! This month, we’re featuring a Chopped Winter Salad with Carrot-Ginger Dressing, a vibrant dish packed with nutritious greens, bold flavors, and a delightful crunch.

If you're looking for a hearty, plant-based meal to keep you warm and energized, look no further. The January plant-based recipe of the month is this lentil pea soup recipe from Animal Place. Combining the comfort of split pea soup with the protein-packed benefits of lentils, this dish is a delightful blend of flavors and nutrition. Perfect for a cozy family dinner or meal prep for the week, this soup is a staple you'll want to make again and again.

The December plant-based recipe of the month is charred cabbage with coconut, garlic and chili crisps. Cabbage that’s steamed and charred is then smeared in a tangy garlic chutney and topped with a spicy chili crisp in this sweet and savory side dish. Let us know if you try this recipe!

The October plant-based recipe of the month is rainbow fajita bowls. This recipe is super flexible to use up any leftover vegetables in your fridge in a fun way!