It's easy to feel inspired when thousands of tried and tested vegetarian and vegan recipes are at your fingertips. Try something new for dinner tonight!
Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.
The perfect Christmas dessert (or indulgent breakfast?), this looks beautiful and is so much fun to make. Store leftover chocolate hazelnut spread in sterilized jars. Or double-batch the spread as it will keep in the fridge for up to a month. Add a pinch of cinnamon, nutmeg, and ground cloves for extra festive flavor.
Mushrooms and walnuts stand in for meat in this cancer-fighting meal.
This elegant version of a sunken pear cake is true to its flavors and hides the perfect surprise on the inside, making it incredibly moist and fluffy. This bread gets a powerful infusion of fresh ginger, maple syrup and white wine to make it even more festive.
This beautiful vegan cheeseball is the ultimate festive appetizer. It is creamy, flavorful and perfect for any dairy-sensitive guests. You can easily make it a few days ahead of time and serve it with crackers or fresh vegetables just as your guests arrive.
Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!
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 nutrient-dense smoothie—it’s basically a meal in a glass—is rich in satisfying protein and energizing MCT oil
It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.
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.
This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.
We used flatbreads from Cali'flour Foods, which are crazy good—grain-free, gluten-free, and just 50 calories per flatbread!
This creamy soup is made with farmer's market-fresh spring peas, mint, and ghee for extra flavor and richness.