This vegan potato chickpea salad uses baby potatoes, chickpeas, capers, spring onion, hummus, lime, garlic, and oregano. It serves three and makes a simple gluten-free lunch with plant protein.

This vegan tagine uses jackfruit, baby potatoes, ras el hanout, saffron, preserved lemons, olives, and dried apricots. It makes a flavorful Moroccan-inspired dinner to serve with couscous, grains, or pita bread.

These vegan apple crumble bars use shortbread, chopped apples, cinnamon, oats, brown sugar, and vegan butter. They make nine bars and offer an easier way to serve apple pie-style flavors.