After Thanksgiving, I have a few things left over that I need to purge from refrigerator or pantry. And cranberries are usually one of those ingredients. Instead of making cranberry sauce, I bake with them and make vegan orange cranberry quick bread. It’s an orange sweet bread with a little bit of tart from the cranberries. That’s easy to make and a great way to get rid of leftover cranberries from Thanksgiving. Also a great holiday breakfast or a teatime snack. So if you’re working your way through a bag of cranberries, then consider giving this recipe a try. You can make it for yourself or as a gift for family or friends.

This savory with a hint of sweet vegan cornbread dressing is the perfect addition to any Thanksgiving dinner. Cornbread dressing is something I didn’t grow up eating during Thanksgiving. My parents would make it, and I wouldn’t eat it because I didn’t like the way it looked and it had celery. And back then I turned up my nose to anything with celery. So it wasn’t until I was an adult and made it for myself when I realized that wasn’t that bad. Once I became a vegetarian, I thought I wasn’t going to be able to have cornbread dressing on Thanksgiving anymore. Well, not the kind from a box or how it’s traditional homemade cornbread dressing. But, I could always create a vegan or vegetarian-friendly version, and that’s what I did. So here’s my vegan take on cornbread dressing that’s savory with a hint of sweet from the cranberries.

It’s that time of the year again where little bits of pumpkin make their way into almost everything you eat. So there’s no better time to share these vegan pumpkin apple muffins. I’ve never been crazy about breakfast and usually skip or grab a muffin and head out the door. So with it being that pumpkin-everything time of the year, I decided to go with the flow and make pumpkin muffins instead of my usually blueberry. But, instead of doing plain pumpkin muffins I decided to mix in fruit that was in season and mixed in some Honeycrisp apples. While I was baking them my whole house smelled like fall and I couldn’t wait to enjoy them with a cup of pumpkin spice tea. Not only did they smell good, but they tasted delicious too. Soft, tender, and the apple adds an extra layer of flavor. So, this year I’ll be stocking up on pumpkin puree so I can enjoy these delicious muffins throughout the year.

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This easy vegan sweet potato chili recipe can be cooked on the stovetop, or in a slow cooker and perfect served alongside homemade cornbread. Add your favorite toppings for the perfect meal on cold nights. It’s packed with protein, full of flavor, and a hearty meal. Chili is one of my favorite foods, and I make it all the time. I like to experiment with different ingredients, and it’s super easy to make.

Being in college doesn’t mean you have to eat Ramen noodles every night or become a regular at your favorite fast-food restaurant. Eating out can be expensive when you’re in college. It’s also the not healthiest thing you can do for yourself while you’re working hard to achieve your college goals. You can still enjoy healthy and delicious vegan meals that are easy to make. Even if you’re new to cooking, and only know basics, these vegan meals are easy to make and are perfect for all skill levels. You can easily find all the ingredients at your local grocery store. So ditch the ramen noodles and ordering take-out, and get in the kitchen and cook yourself one of these five delicious vegan meals.