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. ...read more

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. ...read more

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

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. This recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or ...read more

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

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. ...read more

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe. ...read more

Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal. ...read more

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. Textured vegetable protein (TVP) is available in the bulk bins or in bags (such as Bob's Red Mill brand) at health food stores. If the soup gets too ...read more

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands. ...read more

Like Singapore itself, this dish brings together flavors from many traditions. ...read more

This fork-and-knife quesadilla is great topped with salsa and guacamole. ...read more

As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan ...read more

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. ...read more

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta. ...read more

Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal. ...read more

"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. Here, Amy's beans star in a vegan update of a ...read more

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. ...read more

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

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 tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure ...read more

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. And since the enchiladas can be made the night before and they travels well, so the dish is ...read more

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

You’ll love this version of a Vietnamese street-food sandwich favorite. Fill with baked tofu, or substitute 1 cup leftover fried tofu cubes from the Stir-fried Tofu Bento Box. ...read more

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