Taco jalapeño poppers are a party waiting to happen. This easy plant-based recipe has bold flavor and fun in every bite!

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.

The gentle sweetness of those orange sweet potatoes both accentuates and mellows the heat of shishito peppers, effortlessly adding another dimension of flavor to this effortless app.

Humble Zucchini rounds are filled with a hearty mixture of nuts and beans, plus aromatic herbs and spices. They could just as happily make themselves at home on a dinner plate, as a side or even an entree, thanks to their protein-rich stuffing. Best of all, they’re delicious both warm and cold, and can be prepared in advance.

Naturally rich and full-bodied, it doesn’t take much to dress up a gold beet. Salty, cheesy tofu feta draws attention to the beets’ striking sweetness, which is further accentuated by a spritely twist of citrus.

These baby bellas are filled with everyone’s favorite culinary chameleon: Cauliflower! Simmered until meltingly tender, a quick mashing makes them indistinguishable from less healthy fare. Redolent of vibrant lemongrass and basil, it’s hard to resist eating straight out of the pan by the forkful.

Juicy, meaty shiitake mushrooms are the umami base for rich herbed nut cheese with a luscious creamy texture that seems to defy its dairy-free components. Vegan yogurt adds a slightly tangy, funky note, like earthy yet mild goat cheese, perfectly paired with the rich umami mushrooms underneath.

This vegan stuffed cabbage with shiitake mushrooms offers a savory, plant-based twist on a classic comfort food. Packed with earthy mushrooms, fragrant herbs, and a tangy tomato sauce, this dish is hearty, flavorful, and perfect for a cozy meal that will satisfy everyone at the table.

Sweet and spicy peach-mango salsa makes this satisfying entree a snap! You can't go wrong with beans, rice, and some bold Tex-Mex seasonings.

Plant-based karniyarik is more than just classic imam bayildi. This recipe uses shiitake mushroom stems to make a truly meaty filling! Baked instead of fried, it's a healthy yet still hearty rendition that will make anyone fall in love with eggplant.

Zucchini Cups Stuffed with Peas are the retro party starters you never knew you needed. This updated, veganized, and healthified recipe restores them to their full glory.

Quinoa mingles with black beans, roasted red peppers, and beets to create a smoky, spicy, and brilliantly ruby red filling for juicy fresh tomatoes. Melted vegan cheese tops everything off with a rich, gooey finish. You could very happily enjoy just the quinoa as a stand-alone side dish too.

Greek-inspired seasonings pull together this unusual combination of olives, white beans, artichokes, and spinach beautifully, and set these stuffed zukes apart from the rest.

Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entree is guaranteed to spice up the traditional feast. Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber.

Delicata, tender and sweet, ideal for stuffing and roasting. Creamy tofu-based ricotta make the perfect savory filling that both highlights and harmonizes with that edible vessel.

Fresh papayas are hollowed out and stuffed to the brim with granola, yogurt, banana slices, blueberries, and finished with a light shower of chia seeds on top. The contrast between creamy yogurt and crunchy cereal, flavored with the ripe and juicy fresh fruits, is so simple yet so satisfying.

Gently simmered in pineaaple juice spiked the ginger and citrus, these dainty orange orbs are a study in elegant simplicity.