Grains & Legumes

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.

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

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.

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.