This chia pudding is super easy to prep. Leave it in the fridge for about four hours to set or overnight to eat it for breakfast or take it on the go. It combines chocolate, almond butter, raspberries, and chia seeds in an easy make-ahead breakfast. Use soy milk for extra protein, or blend it before chilling for a smoother pudding.

This vegan miso eggplant roasts until tender, then broils under a sweet and salty miso glaze. Serve it as an appetizer or pair it with rice, salad, tofu, or edamame for lunch.

These vegan chocolate chunk cookies are soft in the middle, crisp at the edges, and filled with chopped dark chocolate. They make a simple plant-based bake for sharing, snacking, or keeping at home for the week.