Grains & Legumes

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.

Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce.

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 soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.

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

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.

Although it's quick and easy to make, this soup has a classic taste—like it was simmered for hours—that'll cure any workday blahs.

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.

Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced 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 simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes.

The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it.

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.

You’ll love this version of a Vietnamese street-food sandwich favorite.

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.