- Autumn Quinoa Salad
- Crispy Brussels Sprouts with Spicy Maple Syrup
- Vegan Halloween Pasta
- Slow Cooker Fall Harvest Ratatouille
- Easy Vegan Green Curry with Tofu and Vegetables
- Pumpkin Spice Overnight Oats (Without Yogurt)
- One-Pot Apple Cinnamon Oatmeal
- Potato and Pea Samosa Wraps
- Essential Instant Pot Lentil Soup
- Zucchini Noodles with Tahini Basil Sauce
- Farro and Kale Salad with Blistered Tomatoes
- Slow Cooker Ratatouille with White Beans
- Creamy Avocado Basil Pasta with Tomatoes and Corn
- Lightened-Up Instant Pot Corn Chowder
- Healthy Vegan Pasta Salad
- Tex-Mex Seasoned Purple Sweet Potato Fries
- Mediterranean Salad (Oil-Free)
- Spinach, Mushroom, and Artichoke Pasta
- Creamy Blended Chocolate Peanut Butter Overnight Oats
- Strawberry Basil Salad with Champagne Vinaigrette
- Perfect Vegan Banana Bread (Oil-Free)
- How to Make a Flax Egg
- How to Cook Farro in an Instant Pot
- Quick Vegan Parmesan
- Simple Red Lentil Minestrone Soup
- Herbed Tofu Scramble (Oil-Free)
- Easy Rainbow Crunch Edamame Salad with Tangy Peanut Dressing
- Creamy Layered Cocoa Raspberry Overnight Oats
- The Best Vegan Tuna Salad (Oil-Free)
- Easy Banana Bread Cookie Dough Freezer Bites
- How to Cook Brown Rice in an Instant Pot
- How to Cook a Whole Spaghetti Squash in an Instant Pot
- Zesty Quinoa Chili
- Harissa Polenta with Mushrooms and Asparagus
- How to Cook Plain Pasta in an Instant Pot
- Classic Overnight Oats
