Tender chickpeas simmered in a fragrant tomato-ginger sauce with powerful herbs and spices like cumin, turmeric, and coriander, finished with coconut milk for a gentle richness. Served with hearty whole-wheat naan to soak up every bite. // Onion, ginger, garlic, tomato, cumin, turmeric, coriander, cayenne, coconut milk, olive oil, chickpeas, coconut sugar, lime, whole wheat naan

Caramelized tempeh glazed in ginger-garlic teriyaki, layered over fluffy quinoa with crisp gai lan, sweet pineapple, and colorful vegetables. Sesame, cashew, and fresh herbs bring contrast, texture, and brightness. // Tempeh, soy sauce, garlic, ginger, brown sugar, rice vinegar, green onion, sesame seeds, olive oil, onion, crushed red pepper, carrots, pineapple, gai lan, peas, cashew, cilantro, quinoa

Golden baked tofu and roasted chickpeas add substance and crunch to tender kale, served with a creamy cashew-lemon Caesar with capers and dijon. It’s a familiar and satisfying salad, and entirely plant-based. // Chickpeas, tofu, garlic, cashew, lemon, dijon, vegan worcestershire, capers, hemp seeds, nutritional yeast, evoo, kale

A plant-forward take on the Greek classic, featuring fiber-rich lentils, slow-cooked tomato, and layers of roasted eggplant, finished with a rich cashew-based béchamel with nutmeg and oregano. Comforting and substantial without the heavy ingredients. // Lentils, tomato, onion, garlic, eggplant, cashews, nutritional yeast, nutmeg, oregano, olive oil

Soft chocolate cupcakes topped with decadent peanut butter buttercream. A classic dessert reimagined without animal products as VCH’s Valentine’s Day gift to you. // flour, cocoa powder, baking soda, espresso powder, unbleached sugar, brown sugar, soy milk, vegan heavy cream, apple cider vinegar, sunflower oil, unsweetened applesauce, vanilla, vegan butter, peanut butter