Homemade seitan dumplings are a savory treat no matter how you serve them. They hold up beautifully to freezing for extended periods, pan-frying or steaming, just as well as they might float in soup.

A Moroccan delicacy wrapped in endless layers of flaky, buttery phyllo, this vegan version uses chickpeas to create a hearty, meatless filling.

Round summer squash stuffed with an eggless custard that falls somewhere between a soft scramble and a tender omelette, bursting with fresh vegetables and simple, comforting savory flavors.

Tender, dense and yet light, this perfectly rectangular bread is a unique Japanese specialty. While traditionally made with lots of eggs and dairy, this vegan version makes an equally indulgent facsimile.

A dessert worthy of a celebration all on its own, the contrast of light and dark flavors is positively irresistible. Bold espresso layer cake with bittersweet chocolate ganache filling, covered in light, fluffy white chocolate buttercream frosting.

This dark, moist, spicy gingerbread cake, served dripping with sticky caramel sauce, is the pinnacle of wintertime desserts.

Even for those not fond of traditional pumpkin pie, this chiffon filling is the light, dreamy antidote to a heavy Thanksgiving meal.

Inspired by the Roman Catholic tradition, the Feast of Seven Fishes, this Jewish potato pastry offers a fun twist on the concept. One master potato filling spins off into seven tasty variations, including one for dessert! You could multiply just one favorite flavor seven times to cut down on the options, if you wanted a simpler spread.

Who needs street meat when you can have tender tempeh instead? Tempeh soaks in all the rich, nuanced spices of a deceptively simple marinade to pack all the protein punch you could ever ask for. Load it up over fluffy, fragrant yellow rice, lavish it with white sauce, and finish the plate with a few fresh vegetable garnishes for the complete experience.

Laden with slow-roasted autumnal squash, root vegetables, and caramelized onions, the multicolored melange of produce is just the tip of the iceberg. Dig deeper to uncover a warmly spiced chickpea and tomato curry, freckled with fresh herbs and punctuated with briny green olives. Explore further still, and eventually your spoon will hit gold; a vibrant bed of garlicky, flaxen couscous lovingly cradles the savory mountain with ease, supporting and absorbing those brilliant flavors without disappearing into the background like a bland bit player.

Gnudi, best described as naked ravioli, also share similarities with gnocchi but are made with ricotta instead of potato. Simple in concept yet spectacular in execution, they're like little cheesy pillows that practically melt in your mouth. n this case, tofu ricotta easily replaces the dairy foundation, transforming this savory dish into a light, dreamy, and yet impossibly rich indulgence.

Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into easy finger food.

Boldly cheesy, resoundingly crunchy, and wholly satisfying, this homemade take on plant-based ParmCrisps is healthier, cheaper, and even tastier than the original inspiration.

Humble toasts topped with bright red romesco sauce, which provides a slightly spicy pop of creamy roasted pepper to perch lightly sauteed leeks atop.

A buttery base of mushrooms and shallot lend depth to the seafood-free scallop, elevating it beyond the standard cream sauce approach. A tangy splash of lemon and and subtly herbaceous parsley round out the flavor profile, ensuring that the last bite is every bit as irresistible as the first.

Completely nontraditional and aligned with entirely the wrong Jewish holiday, these are definitely not your Bubbie’s matzo balls. Bound together with roasted pumpkin puree, I prefer to think of them more as matzo dumplings, since they bear a denser, more toothsome texture than the fluffy pillows of Passover lore. The goal of this wintery interpretation was not to perfect the vegan matzo ball, but to create something with the same sort of comforting flavors, revamped with a more seasonal spin.

Vietnamese crab noodle soup has flavors that rival the more commonly known pho, but rarely offer meatless alternatives. This one uses tender tofu in different forms to create a compulsively slurpable soup, explosive with fresh chilies, redolent with bright lemongrass and fresh cilantro.

Prepared exactly the same way as standard chickpea panisse, the hot bite of wasabi is added to the subtly sweet base of green peas. A cult classic in its traditional format, this study in flavor contrasts is only enhanced when expanded upon to include a crispy, lightly salted exterior concealing a soft, almost creamy center. Pairing the green pea fries with an umami-packed miso aioli simply sends this snack over the top.

Make one of Starbucks' best-selling seasonal frappuccinos right at home! This vegan version uses aquafaba marshmallow fluff instead of whipped cream for a lighter, more flavorful finish. A refreshing blended mocha base is topped off by this fluffy finish, along with homemade chocolate syrup and crushed graham crackers. It's all the best tastes of summer, without the campfire.