Jeremy Fox is the James Beard Award–nominated chef and co-owner of Santa Monica’s Rustic Canyon and author of the cookbook “On Vegetables: Modern Recipes for the Home Kitchen.”

Chef Jeremy Fox may not eat a strictly vegan diet himself, but he sure knows his way around a produce section. In fact, Chef Fox’s ability to bring complex, show-stopping flavor to vegetables has earned him the name “The Vegetable Whisperer.”

Experience his legendary cooking in your own home this holiday season by ordering the special meal he created exclusively for Whole Foods Market. (You can also get his book and try some of his favorite recipes yourself.) It’s a full vegan spread for two that is rich and smoky, sweet and nutty, herby and bright. Here’s what’s on the menu.

Romanesco Cauliflower Roast with Miso Bagna Cauda

A whole head of Romanesco is roasted for a creamy interior with those coveted crispy bits on the outside. Chef Fox says the Miso Bagna Cauda, the glaze and sauce for this stunning main dish, was one of his first “aha! moments” in creating never-before-tasted vegan flavors. Bagna cauda, a warm, garlicky dipping sauce from Italy, is traditionally made with anchovy — his gets its umami profile from miso, a traditional Japanese condiment made with fermented soybeans. (Psst: get the recipe for his sauce below.)

Cremini Mushroom Stuffing with Kimchi

Meaty cremini mushrooms are braised in white wine vinegar and rosemary and tossed with hearty cubes of French bread, shallot confit and fresh sage. The real surprise comes from the addition of spicy, sour and crunchy kimchi. The dish packs in so many different flavors and textures, but they come together to make something truly addictive. Take it from Chef Fox: “The kimchi will make you want more and more.”

Charred Escarole with Tomatoes and Chickpeas

Creamy chickpeas and cherry tomatoes are simmered together, studded with sliced Castelvetrano olives and served over smoky escarole. Simple, hearty and comforting. In fact, braised chickpeas are one of Chef Fox’s go-to dishes that he never tires of making and eating. His other (non-vegan) comfort food is just as easy: pasta with fresh tomatoes, basil and burrata.

Roasted Acorn Squash with Maple and Hazelnut Dukkah

Based on a signature dish from his restaurant, Chef Fox gives this fall staple a sweet, smoky, nutty twist. The squash is first roasted with a maple and sherry vinegar glaze and finished with dukkah, an Egyptian nut and spice mix made with toasted hazelnuts, cumin, coriander, sesame seeds and flaky Maldon salt.

Frosted Sweet Potato Blondie with Spiced Cashews

Save room for a brownie-like dessert made with roasted sweet potato, golden raisins, cinnamon and just a little curry powder, then covered in a creamy vanilla-scented frosting. Pumpkin pie who?

After you’ve practically licked the plate clean, you’ll be hooked on Chef Fox’s flavors. Fortunately, he shared his (easy!) recipe for Miso Bagna Cauda so you can recreate some of the meal’s magic in your own kitchen. The versatile sauce makes any dish special occasion-worthy: Toss with roasted Brussels sprouts, drizzle on a butternut squash soup or simply serve alongside crunchy crudités as a dipping sauce.

Miso Bagna Cauda (adapted from “On Vegetables”)

Makes 2 1/2 cups

2 lemons, seeded and diced

2 cups extra-virgin olive oil

Scant 1/2 cup miso paste (Jeremy prefers red miso but any type will do.)

About 3 heads garlic, peeled, germ removed, and finely grated

1/2 teaspoon crushed red pepper flakes

Kosher salt, as needed

Prepare a double boiler by filling a medium saucepot with about 2 inches water (enough water so it doesn’t evaporate out during cooking, but not so much that it touches the bowl that will be set over it). Bring the water to a simmer.

Place the diced, seeded lemons in a glass bowl (that will sit snugly over the saucepot) and add the olive oil, miso paste, garlic and chili flakes. Stir to combine, cover the bowl with plastic wrap (or foil), and set it over the pot of gently simmering water.

Allow the mixture to cook in your double boiler for about 45 minutes — the result will be a combined but broken sauce. Remove from the heat and let the sauce come to room temperature. Taste it for salt, but it should be plenty salty from the miso paste. Transfer to a jar, cover and refrigerate for at least 1 week (and up to 2 months if the solids stay fully covered by oil). Serve at room temperature.

Find Jeremy Fox’s vegan meal for order, choose from the full meal for 2 or choose only the parts of the feast you want — they’re all available à la carte.