7 recipes converted from their YouTube cooking videos.

A protein‑packed, anti‑inflammatory Mediterranean‑style bean stew flavored with mild Harissa, sun‑dried tomatoes, kale and a splash of soy milk for creaminess. Perfect as a hearty main or a satisfying side, served with toasted sourdough.

A bright, fiber‑rich bean salad packed with cannellini beans, kale, cucumber, and red bell pepper, tossed in a sweet‑spicy dressing of red wine vinegar, maple syrup, and Calabrian chilies. Perfect for breakfast, lunch, or dinner and ideal for meal‑prepping a week of high‑fiber, vegan meals.

A plant‑based take on classic pulled pork sliders. Tender jackfruit simmered, seasoned, and baked with smoky barbecue flavors, served on toasted pretzel buns with a tangy homemade vegan coleslaw. Perfect for cookouts, potlucks, or a satisfying weeknight dinner.

A simple, no‑cook chia seed pudding made with creamy coconut milk, sweetened with maple syrup and flavored with vanilla. Let it set in the fridge overnight and enjoy a nutritious breakfast topped with fresh berries and crunchy granola.

A savory, brine‑free jackfruit dish that mimics pulled meat. The jackfruit is rinsed, seeded, simmered with vegetable broth, onions, and garlic, then finished in the oven and seasoned to perfection. Great as a main course, taco filling, or side for enchiladas.

A vibrant, protein‑packed vegan taco salad featuring rehydrated pea protein crumbles, black beans, crunchy hemp seeds, fresh pico de gallo, and a creamy cilantro‑lime yogurt dressing. Perfect for a satisfying lunch or dinner.

A bright, protein‑packed vegan main dish featuring crispy lemon‑pepper tofu tossed in a maple‑sweetened sauce, served over lightly steamed broccoli. Perfect for a quick, high‑protein, high‑fiber lunch or dinner.