Chocolate Chip Cookies
Deliciously vegan, these drop cookies have a chewy center and crisp edges. Packed with chocolate chips in each bite. Sweetened with brown sugar and a hint of vanilla.
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Zucchini Boats
Tender zucchini stuffed with Impossible Burger filling and seasoned with oregano, basil, and fennel. Topped with vegan cheese and baked to perfection.
Tiramisu Cupcakes
Coffee flavored cupcakes topped with vegan cream cheese frosting and dusted with cocoa powder and cinnamon.
Gochujang and Garlic Sourdough
This recipe pairs gochujang with fresh pressed garlic. The umami notes provided by the fermented chile paste teams up with the sharpness of garlic to deliver a complex flavor profile.
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Pozole Rojo with Tofu Knots
This vegan recipe is inspired by the classic Mexican stew. It is made with tofu knots, hominy, and red chiles. Seasoned with oregano, cumin, lime juice, and agave nectar.
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Coconut Curry Rice Cakes (Tteokbokki) with Tofu and Veggies
Creamy coconut curry and spicy rice cakes accompany marinaded tofu and veggies. Seasoned with gochujang, cumin, coriander, and ginger.
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Blueberry Coffee Cake
This blueberry coffee cake is a delightful breakfast treat that combines the sweetness of blueberries with the warmth of cinnamon and vanilla. With its tender crumb and praline crunch topping, it’s a perfect accompaniment to a cup of coffee or tea.
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Lasagna
Impossible Burger sauce seasoned with basil, oregano, and fennel seeds. Layered with vegan cheeses and homemade cashew ricotta.
Gingerbread Muffins
The spicy aroma of these moist dark brown muffins are a perfect holiday or festive treat. Sweetened with molasses and spiced with ginger, allspice, and cinnamon.
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Seitan Stuffed Bell Peppers
Savory stuffed bell peppers filled with seitan, quinoa, black beans, onion, and garlic. Seasoned with cumin and chili powder. Topped with tomato sauce and baked to perfection.
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