We love this salty/sweet popcorn mix, perfect for snacking on during a family movie, or as an afternoon treat. I like to divide the mixture ahead of time into snack-bag size portions, so we can grab one for the road in a pinch.

Ingredients:

• 4 cups plain popped popcorn
• 1/2 cup banana chips
• 1/4 cup vegan chocolate chips
• 3 tablespoons freeze-dried raspberries
• 1/4 cup toasted walnuts
• 1/4 teaspoon salt

1. Combine all of the ingredients in a large bowl, tossing to combine. Serve!

These pizzas require only four ingredients and they bake in 6 minutes – need I say more? This one is perfect for your most hectic weeknights.

Ingredients:

• 4 (6-inch) whole wheat pitas
• 4 tablespoons marinara sauce
• 1/2 cup shredded Daiya mozzarella
• 12 meatless meatballs

1. Spread 1 tablespoon sauce on each of the pitas, and sprinkle each with about 2 tablespoons mozzarella.
2. Meanwhile, cook the meatballs according to package directions. Cut into slices, and divide evenly among the pitas.
3. Place on a baking sheet and bake at 375 degrees F for 6 minutes. Let cool slightly before serving.

By using any brand of frozen vegan meatballs, this dish is a cinch to throw together, even on the busiest nights. If you have a recipe you love, make your meatballs from scratch instead!

Ingredients:

• 1 (10-ounce) package meatless meatballs
• 1/2 cup couscous
• 1/2 cup water
• 1 cup halved cherry tomatoes
• 1 chopped cucumber
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 4 ounces creamy vegan cheese (such as Miyoko’s Creamery)
• 1/2 cup plain non-dairy yogurt
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh-squeezed lemon juice
• 1/2 teaspoon chopped fresh oregano

1. Heat the meatballs according to package directions; set aside.
2. Meanwhile, bring the water to a boil in a saucepan. Add the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
3. Add the tomatoes and cucumber to the bowl. Whisk together the vinegar and olive oil, then pour over the couscous mixture, tossing to coat. Set aside.
4. In a blender, combine the vegan cheese, yogurt, lemon zest, lemon juice, and oregano. Process until smooth.
5. To serve, place divide the meatballs evenly among portions of the couscous salad, and drizzle with the sauce. This recipe makes a generous portion of sauce, so use half for tonight and save the remaining half for another use!

Okay, I actually made this salad with ravioli instead of tortellini, because vegan tortellini can be hard to find. I love the tofu-stuffed ravioli from Soy Boy and almost always have a package in the freezer, so that made putting together the rest of the salad a cinch. If you’re feeling ambitious, make homemade tortellini first, and use that!

Any brand of vegan salami or pepperoni will add a spicy kick to the salad – we love the Yves Veggie salami.

Ingredients:

• 15 frozen vegan ravioli
• 1 (14-ounce) can quartered artichoke hearts
• 4 cups chopped baby arugula
• 2 cups halved cherry tomatoes
• 2 ounces thinly sliced vegan salami
• 1/4 cup sliced fresh basil
• 3 tablespoons Italian dressing

1. Cook the ravioli or tortellini according to package instructions; set aside.
2. Meanwhile, drain and rinse the can of artichoke hearts and chop into small pieces.
3. In a large bowl, combine the cooled ravioli with the artichokes, arugula, tomatoes, salami, basil, and dressing, tossing to coat.