Vegan Tempeh Reubens
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
Lunch
Break out of your lunch routine with one of these simple, delicious mid-day dishes.
Spicy Banh Mi
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
Mediterranean Pressed Picnic Sandwich
This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld. ...read more
Grilled Vegetable Wrap
When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week. ...read more
Carolina-Style Barbecue Sandwiches
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw. ...read more
Avocado-Spinach Panini
Smoked sun-dried tomatoes give this sandwich a meaty taste and texture. ...read more
Smoky Vegetable and Wheat Berry Stew
Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth. Feel free to substitute other heritage beans for the white beans. ...read more
Bok Choy, Butternut Squash, and Spicy Tofu Triangles
Pull all those leftover condiments out of the fridge and pick your favorite to pair with this simple dish. Serve with steamed rice. ...read more
Huevos Rancheros Quesadillas
Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa. ...read more
Cauliflower Quesadillas with Parsley Salsa Verde
A cauliflower filling makes quesadillas hearty enough to be a light meal by themselves, and it lets you cut down on the cheese. You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving. Meanwhile, any leftover salsa makes for ...read more
Taco Salad
Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch. ...read more
Miso-Roasted Maitake Mushrooms and Eggplant with Sesame Seeds
Maitake mushrooms pair well with roasted vegetables. ...read more
Farro with Morels, Asparagus, and Tarragon Gremolata
Morels lend an earthy flavor to this grain dish. ...read more
King Trumpet Carpaccio with Avocado, Cilantro, and Lime
Fresh lime juice imparts a bright acidity. ...read more
Orange-Cumin-Glazed Veggie Burger
Dress up frozen veggie burgers with a glaze. ...read more
Mushroom and Leek Rarebit
We’ve lightened up Welsh rarebit, a hearty fork-and-knife hot sandwich, by making it with prepared butternut squash soup and adding leeks, which are the emblem of Wales. The result is hearty pub fare that you won’t feel guilty tucking into. ...read more
Smoky Peppers and Greens Sandwich
Sautéed bell peppers do double duty as a spread and a topping in these veggie-laden sandwiches. Wrapped tightly in plastic wrap and refrigerated overnight, the sandwiches are also delicious the next day, with no need to reheat. ...read more
Chik’n and Broccoli Sub
Green up your sandwich with a variation on chicken Parmesan. For an extra-cheesy version, melt tablespoon shredded low-fat mozzarella on top of each patty during the last minute of baking. ...read more
Quick-Pickled Cauliflower and Swiss on Rye
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 ...read more
Tomatillo Pizza-dillas
Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes. ...read more
Za’atar-Lavash Pizzas
Baking za’atar onto flat bread is common in the Middle East. We took the idea and turned it into a goat cheese–tomato pizza. ...read more
Pumpkin, Leek, and Mushroom Pitzas
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays. ...read more
Lentil-Potato Piz’aans with Broccoli Slaw
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza. ...read more