portobello mushrooms, artichoke hearts, spinach, quinoa, parsley, garlic, onions, shredded mozzarella, parm, egg, panko, olive oil, salt & pepper 🍴 Reheating Instructions Oven: 375°F, uncovered, 17-20 min. Stovetop: Transfer to a skillet or saucepan. Heat over medium heat. Add a few splashes of water or chicken broth if needed. Stir occasionally, 8–10 min. Air Fryer (if suitable): Transfer to the air fryer basket. Set temp 375°F, 8–10 min. Microwave: Covered, 3–4 min total.

spaghetti squash, vegan ricotta, spinach, asparagus, pine nuts, lemon, parsley, thyme, salt & pepper 🍴 Reheating Instructions Oven: 375°F, uncovered, 7-10 min. Stovetop: Medium heat, 6–8 min. Air Fryer (if suitable): 375°F, 5–7 min until crisp. Microwave: Covered, 2–3 min total.

extra firm tofu, maple syrup, soy sauce, brown sugar, ginger, cinnamon, dijon mustard, garlic, chili pepper, avocado oil, salt & pepper 🍴 Reheating Instructions Oven: 375°F, covered, 15-17 min. Stovetop: Medium heat, 8–10 min. Air Fryer (if suitable): 375°F, 8–10 min. Microwave: Covered, 3–4 min total.

portobello mushroom, quinoa, spinach, chopped sundried tomatoes, shredded mozzarella, basil, balsamic glaze, olive oil, salt & pepper 🍴 Reheating Instructions Oven: 375°F, covered, 17-20 min. Stove top: Transfer to a skillet or saucepan. Heat over medium heat. Stir occasionally, 8–10 min. Microwave: Covered, 3–5 min total, stir halfway. (Air Fryer not recommended.)