'Turkey' | ||||
Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness.
Frozen vegetables and pre-made pie crust make this classic comfort food super-easy.
This stunning, sexy dish is spicy, tart and crisp.
Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)
This recipe highlights both Dijon and whole-grain mustard for an extra bold flavor that enhances every bite of succulent kale and tender tofu.
Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.
Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.
This creamy hummus recipe is a little sweet and a little savory and insanely delicious.
Typically, quinoa is used as a savory base in recipes, but it’s also versatile enough to be used for sweet treats! Instead of going for rich flavors like chocolate, these bites have a light and refreshing lemon flavor.
This omelette has a distinctly Asian feel with creamy cubes of tofu replacing the more traditional cheese. This is perfect for a light, midweek supper.
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.
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.
Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease and infections. Here's an easy — and delicious — way to incorporate them into your diet.
This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.
Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce.
Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake.
Sometimes the first tomatoes of the season need a little help in the taste area—and that’s where these open-face sandwiches come in. The blended yogurt-basil sauce adds just the right tang while a quick trip under the broiler helps concentrate the tomatoes’ natural juices.
Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.
Savory, crispy and fresh, these lettuce wraps make a flavorful and healthful meal.
A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.
Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.
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.
