Amy Katz

Vegan Taco Pasta with Soyrizo

Small Batch Vegan Apple Crisp

Balsamic Glazed Brussels Sprouts with Grapes

Vegan 3-Bean Jackfruit Chili

Garlicky Swiss Chard Pasta

Easy Vegan Cabbage Curry with Coconut Milk and Chickpeas

Vegan Spinach Artichoke Dip

Vegan Lemon Artichoke Pasta

Crispy Brussels Sprouts with Sun-Dried Tomatoes

Sauteed Green Beans with Mushrooms

Roasted Potatoes and Chickpeas with Lemon and Oregano

Air Fryer Shishito Peppers

Caramelized Figs with Balsamic Vinegar

Hearty Instant Pot Lentil Soup with Potatoes

Butternut Squash Spinach Salad with Lentils

Vegan Taco Soup with Jackfruit

Spaghetti with Zucchini (Simple and Versatile)

Mediterranean-Style Japanese Eggplant and Chickpea Salad

Grilled Teriyaki Tofu Skewers with Fresh Pineapple

Vegan Cauliflower Ceviche

Mediterranean Grilled Corn Salad with Tomatoes and Cucumbers

Watermelon Blueberry Salad without Honey

Vegan Grilled Cauliflower Curry in Foil Packets

California Guacamole Salad

Berry Vodka Cocktails

Vegan Asparagus Recipes

Asparagus Avocado Salad with Lime and Mint

Sweet Potato Tacos Without Beans

Tomato Basil Cucumber Salad with Vegan Feta

Vegan Greek Millet Salad

Silken Tofu Salad

Quick Sesame Marinated Asparagus

Air Fryer Hand Cut Fries with Seasoned Salt

Air Fried Tofu with Lemon Sauce

Classic Spaghetti with Garlic and Olive Oil (Ready in 15 Minutes!)

Vegan Quinoa Burrito Bowls

Vegan Spinach Mushroom Pasta

Small Batch Vegan Air Fryer Brownies

Cilantro Lime Quinoa

Green Bean Curry

Easy Baked Teriyaki Tofu with Homemade Sauce

Creamy Vegan Potato Corn Chowder (Instant Pot + Stovetop)