Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
Traditional chiles rellenos are dipped in a light egg batter and fried. Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles.
Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Ripe plantains have a starchy consistency like potatoes, but with more fiber.
Marinating onions in lime juice for just 15 minutes develops the flavors of a quick-stir fruit salsa.
Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.
This quick chili gets its tang from goat cheese, lime juice, and poblanos.
Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.
This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!