Grains & Legumes

The combination of smoky mushrooms, sweet pineapple salsa, coconut undertones, and supporting acidic and savory pops of flavor makes this bowl so divine.

Serve this vegan Mexican brunch favorite with a tart mimosa and a side of beans and potatoes.

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic.

Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.

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.

Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.

A sweet-and-sour combination of cauliflower and apple is paired with melted Swiss cheese in a deli-style grilled sandwich. We’ve called for a panini or sandwich press, but you can also make it grilled-cheese-sandwich style in a skillet—just be careful when flipping it to make sure the filling doesn’t fall out.

Carolina Barbecue Seitan Wings

These Blackened Tofu and Coleslaw Sandwiches make you want to marry them. After tasting the spicy, crispy tofu and tangy, creamy coleslaw on toasted, crusty bread, you’ll want to propose immediately.

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.