An easy vegan stir fry with noodles, bell peppers, purple cabbage, snap peas, tofu, green onions, broccoli, and carrots. Make in less than half an hour for a great dinner, and have loads left over for lunch tomorrow.

A perfect fall or winter meal - vegan chili that tastes like the real thing (maybe even better), that’s packed with mushrooms, lentils, and black beans, and topped with avocado and fried taco strips.