We live in a fast-paced, on-the-go world that prioritizes convenience over quality many times, which can leave our diets lacking in whole foods nutrition.

This raw vegan creamy kimchi zucchini pasta is a kimchi lover's dream! The luxurious sauce is made from a blend of raw cashews and kimchi and seasoned lightly with sesame oil and tamari — and of course, it's topped with even more kimchi!

These chickpea meatballs are incredibly delicious, vegan and meat-eater approved, and simple to make. The chickpeas are blended with a savory blend of herbs and spices and then mixed with your favorite breadcrumbs and baked to golden-brown perfection.

They taste exactly like the PF Chang's version but they're made with simple ingredients you probably already have in your kitchen. The firm tofu is lightly fried with tender mushrooms, crunchy carrots, and a bit of garlic and ginger before it's slathered in a tangy sauce and then served wrapped in fresh butter lettuce.

This grilled Cuban sandwich will transport you straight to the winding cobbled streets of Havana. The tofu is marinated in a zesty mojo sauce that is just the right mixture of sweet and tangy, then it's sandwiched between toasty bread that's stuffed with fresh watercress, bread and butter pickles, spicy mustard, and melty vegan cheese before being grilled to perfection.

Even if you don’t experience cravings for umami, it is always a good idea to make food as flavorful as possible. Let’s look at which plant-based foods are loaded with umami.

The tender pan fried vegetables are tossed in a hearty tomato sauce and then the whole thing is wrapped in a ball of delicious noodles. Then the whole thing is topped with nooch and peppers and baked into the best-tasting dinner pie you've ever tasted.

This vegetable tian tastes like summer and takes you on a little trip to Southern Europe. It’s enjoyed best when served warm, either with polenta or potato wedges but really, you can put it with pretty much anything – it's delicous.

The recipe uses silken tofu, a dash of nooch, turmeric, and a few other spices to make an absolutely incredible faux scrambled egg. It's served atop a bowl of rice with the chili sauce of your choice.

This recipe is effortless. Many of the ingredients can be interchanged with other yummy combinations of ingredients! The remoulade can be used to dip fries in and on other sandwiches. You've got to give this a go.

You really can't go wrong when you have some form or other of baked beans. Rather than the navy beans typically used in baked beans, this recipe uses chickpeas! Once you make a batch, you will want to serve these beans with everything. They are great on bread, with quinoa or another grain, and are also a great addition to a buddha bowl. You can make a big batch with the knowledge you have a myriad of options to add it to that will make your week so much easier.

Who would have thought that we would ever find vegan meat at Walmart?

he layered and soft texture of hearts of palm is wonderfully unusual and tastes so good when it's dusted with cornflour and lightly fried.

You can expect to see even more plant-based foods in your local retailer's thanks to a new initiative called the PBFA Research and Education Fund, started by the Plant Based Foods Association (PBFA).

These mouthwatering bao buns are stuffed with a savory mixture of mushrooms, kale, red onions, and celery that is wrapped in the pillowy soft dough. Then, this epic meal is served with quick pickles and a homemade vinegar sauce and the best part?

This dish combines two equally delicious comfort foods: curry and pasta. This is by no means anything traditional, but rather a symphony of different cultures and cuisines. The recipe features rice and beans, a creole staple, swapped the rice for pasta, and added a hint Indian cuisine through the spices used.