Soups, Stocks & Broths

Kabocha squash is a vitamin-rich alternative to potatoes in this creamy soup that can be served hot or cold. ...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

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

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

You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal. ...read more

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

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. ...read more

If you’re looking for a light take on potato soup, try this version made with vegetable broth, and spiced with fresh ginger and lemon juice. ...read more

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for ...read more

Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita. ...read more

Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in ...read more

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen. ...read more

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection. ...read more

Sautéed leeks add a milder, sweeter flavor than onions to this hearty sweet potato dish that can be served with a salad as a light main course. ...read more

Morels lend an earthy flavor to this grain dish. ...read more

This couldn’t-be-simpler sauce delivers big on taste. ...read more

Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream. The soup is best served within a few hours when its emerald-green color is brightest. If garnishing with the optional fennel seeds, coarsely crush in a mortar and pestle to release their ...read more

This bright side dish goes especially well with enchiladas or tacos. Unsweetened almond milk lends a natural, delicate sweetness and moistness to the rice while also boosting protein content. ...read more

This recipe uses semi-pearled farro, which retains part of the bran, and with it, many of those good-for-you nutrients. Semi-pearled farro usually cooks in 15 to 25 minutes, and it’s very forgiving—it won’t get mushy when overcooked. ...read more

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya. ...read more