This vibrant summer berry salad combines fresh arugula, juicy blackberries, blueberries, and strawberries with creamy avocado and crunchy almonds. Purple cabbage adds color and crunch in this light, refreshing, and plant-based salad that’s perfect for warm weather. Gluten-free, vegan, and bursting with antioxidants!

These easy vegan charred corn tacos are loaded with sweet corn, refried black beans, creamy avocado, and fresh toppings. A quick, flavorful, and plant-based taco recipe perfect for summer, Meatless Monday, or any weeknight dinner. Naturally gluten-free and dairy-free!

This vibrant Kite Hill dairy-free tortellini salad is packed with fresh Italian parsley, juicy grape tomatoes, crisp cucumber, briny olives, and a zesty lemon-Dijon dressing. Perfect for a summer meal or picnic, it’s easy to make, full of flavor, and completely plant-based.

These smoky roasted cauliflower fajitas are loaded with colorful peppers, mushrooms, and bold spices, then finished with lime and soy sauce for a savory kick. Pile them into warm tortillas with rice, beans, and guacamole for a satisfying 30-minute plant-based meal.

This vegan dense bean salad is a healthier, plant-based twist on the trending classic, loaded with protein-packed beans, vibrant veggies, and a zesty dressing. Great for meal prep!