Hey,
Dinner’s
Almost
Ready!

Meet our Soups

A fully plant-based chowder packed with suuuuper sweet yellow corn, Yukon Gold potatoes, and a hint of zesty lime. It’s creamy, coconutty, and delightfully corny!

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A noodle soup that’s creamy, rich, and oh-so-zesty! Curly noodles and cherry tomatoes mingle in broth made from parmesan, ricotta, lemon, and roasted fennel.

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A roasty toasty veggie chili that tastes like it was cooked over a campfire! Packed with sweet potatoes, corn, red bell peppers, and re-roasted green chiles.

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We’ll be honest… there’s no intact grilled cheese sandwich inside this can. There is, however, the *essence* of grilled cheese: sharp cheddar and buttery sourdough pureed with classic creamy tomato soup. Perfectly cheesy, tomatoey, and toasty!

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Lentils are simmered until deliciously tender with Diaspora Co. spices, sweet coconut milk, and golden butternut squash. Perfectly warming and nourishing, like a hug in a bowl!

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The flavors of Mexican mole take center stage in this veggie chili with a warming blend of chocolate, chili, tomatillos, cinnamon, and clove.

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Tonight's Dinner Plan? Open This Can!

Whip up Enchilada Black Bean tostadas!

Enjoy a hot cup of chowder!

Create Tomato Alla Vodka spaghetti!

Chop up a Harissa Lemon Chickpea salad!

Perchance a freshly-herbed tomato soup?

Zhuzh up some lettuce wraps, presto pronto!

Meet Our Beans

This recipe is a celebration of the bold (and wildly delicious) flavors of Korean cooking. Kimchi, sweet and spicy gochujang, and toasted sesame oil join forces to jazz up the humble navy bean.

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These fruity, jammy navy beans are our take on a classic. The tangy combo of peak-season apricot, apple cider vinegar, and savory spices come together like a ray of sunshine in a can.

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These buttery cannellini beans are simmered in a supremely creamy (and sneakily vegan, even Nonna won’t know the difference!) tomato vodka sauce accented with garlic and a hint of crushed red pepper.

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This chickpea recipe is a nod to delectable Malaysian curries, featuring heaps of aromatic ginger, galangal, lemongrass, and warm spices, plus coconut milk and Makrut lime.

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These chickpeas are zhuzhed up with harissa paste, a big squeeze of lemon, and a blend of toasty spices to create a sauce that's warm and smoky with a just-right citrusy zip.

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These full-of-spice-but-not-spicy black beans get their savory flavor from a blend of dried chilis, tomato paste, apple cider vinegar, and spices. Perfect for making veggie enchiladas and so much more.

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