Uprooted Vegan Cuisine

Naturally sweetened with agave and dates, the creamy nutty filling is packed with spices inspired by a warming cup of chai.

Southern twist on a classic tres leches cake featuring a cornbread-style sponge cake.

BBQ seitan chicken (BBQ soy curls) take your taste buds into summery days. Served with sliced avocado, roasted corn, black beans, y tomatoes and chopped mung bean eggs and toasted nuts granola, plus you'll love the creamy avocado ranch too!

This sweet and tart salad features fresh blueberries, red cabbage, greens, chickpeas, hemp seeds, cranberries and an easy tahini maple dressing.

Thick rich smoky heat meets fresh citrus zing on this flavor packed plate with caramelized harrissa tempeh and creamy herb Israeli couscous.

Toasted bulgur wheat with edamame and greens beans served with sticky glazed Korean BBQ meatballs and a kicking BangBang mayo sauce.

Tender potatoes, onions, pimentos in a creamy mustard mayo dressing Mom always made it best. By following her recipe I've made it vegan and I think it is neck and neck with hers.

This Kimchi Bean Sprout Soup has the perfect balance of spiciness from the gochujang and sourness from the fermented kimchi, creating a deeply comforting and rich flavor. The addition of fresh bean sprouts provides a nice crunch that contrasts with the soft texture of the broth.