Dress some soba noodles and crispy pan-fried tofu cubes in gochujang sauce, serve it up with pineapple chunks and kimchi, then dig in. GET THE RECIPE Crispy Korean Tofu Noodle Bowls submitted by Connoisseurus Veg
Juicy chunks of sugar pumpkin are simmered in tomato sauce with spices, then served over basmati rice with cashew cream to make this Afghan-inspired pumpkin stew! GET THE RECIPE Afghan Pumpkin Stew submitted by Connoisseurus Veg
Roasted Japanese eggplant halves are slathered in umami-packed miso sauce, broiled until golden and served up with sesame seeds and scallions to make this melt-in-your mouth miso glazed eggplant. GET THE RECIPE Miso Glazed Eggplant submitted by Connoisseurus Veg
Hearty black beans and chunks of ripe plantains are simmered up in a spicy tomato base to make this knock-your-socks-off sweet and spicy plantain chili! GET THE RECIPE Black Bean Plantain Chili submitted by Connoisseurus Veg
Crispy tofu cubes and vibrant veggies are cooked up until tender-crisp and drenched in luscious peanut-hoisin sauce to make this flavorful and colorful peanut butter stir-fry! GET THE RECIPE Rainbow Peanut Butter Stir-fry submitted by Connoissurus Veg
These sweet, melt-in-your-mouth pumpkin pie truffles are made with a cinnamon-spiced pumping filling that’s smothered in rich, dark chocolate! GET THE RECIPE Pumpkin Pie Truffles submitted by Connoissurus Veg
This vegan eggplant moussaka is made with tender slices of roasted eggplant and zucchini, layered with smoky lentils, and topped with a mashed potato crust slathered in creamy vegan Béchamel sauce. GET THE RECIPE Vegan Eggplant Mousakka submitted by Connoissurus Veg
Creamy polenta is topped with a wild mushroom that’s ragú cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening. GET THE RECIPE Wild Mushroom Ragu with Polenta submitted by Connoissurus Veg
Celebrate fall (or any time!) by breakfasting on a maple syrup-drenched stack of these moist, fluffy and spice-infused vegan pumpkin pancakes. GET THE RECIPE Vegan Pumpkin Pancakes submitted by Connoissurus Veg
Roasted cherry tomato sauce and blackened baby portobello mushrooms are served over capellini in this cozy and flavor-packed end of summer meal. GET THE RECIPE Burst Cherry Tomato Capellini submitted by Connoissurus Veg
This vegan picadillo is made with spiced lentils simmered up with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. GET THE RECIPE Vegan Picadillo submitted by Connoissurus Veg
This luscious raw cheesecake is made with a creamy cashew mixture studded with fresh fruit chunks and spread over a decadent raw brownie crust. GET THE RECIPE Black Bottom Raw Cheesecake submitted by Connoissurus Veg
