Dosas are a crispy, savory pancake from South India, traditionally made from a fermented batter. Our vegan version is made from collard greens.

Mushrooms and walnuts stand in for meat in this cancer-fighting meal.

Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.

These fun little flatbreads are a nice change of pace from pizza. All you need to do is crisp up store-bought flatbreads in a hot skillet and you are ready to add your own luscious toppings.

A touch of sherry and ground roasted almonds elevate this creamy noodle casserole to company fare. Serve with a crisp green salad for a delicious meal.

Butternut squash and cashews combine to make the creamy sauce for this mac uncheese. For a variation, add cooked green vegetables, such as broccoli or peas. To make this gluten free, use gluten-free pasta and bread crumbs.

This hearty loaf of chickpeas, nuts and vegetables is pure deliciousness! Speckled with colorful bits of carrot and celery and brushed with a tangy balsamic glaze, it’s as savory as it is satisfying.

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.

Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.

In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth.

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best.

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly.

Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal.

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic.

Like Singapore itself, this dish brings together flavors from many traditions.

This fork-and-knife quesadilla is great topped with salsa and guacamole.

These winning pancakes came out of her desire to develop a vegan version of her favorite restaurant pancakes

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd.

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.

"The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons.

This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.