These butter beans and mushrooms on toast combine creamy beans, garlicky mushrooms, and crisp sourdough for a filling vegan meal. The recipe comes together quickly and uses simple ingredients to create a lunch or dinner with plenty of flavor and texture.

This gluten-free and vegan banana bread uses almond flour and ripe bananas to create a soft, simple loaf with an easy texture. It works well for breakfast or snacks and keeps nicely for a few days after baking.

This vegan Greek tiramisu uses tsoureki instead of ladyfingers for a soft, layered dessert with a light tofu-based cream. It’s easy to prepare ahead and works well for sharing, whether for Easter or any occasion.