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.

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

Chow fun is the Chinese name for rice noodles.

Garlic, olives and a dash of cayenne pepper give this delicious dish extra flavor.

This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.

Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says.

This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.

Everything you love about Indian samosas is here in one low-fat, easy-to-make pie.