Dinner

Minutes to make. Umami for days.

Mustard has powerful anti-inflammatory and digestion-promoting properties

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Vegetarian chili mac is classic comfort food that's made in the Instant Pot in less than 30 minutes. It's so flavorful that even the pickiest non-vegetarian will love it.

This Instant Pot Mediterranean Quinoa Bowl loaded to the brim with healthy toppings and drizzled with a tangy vinaigrette for a quick and easy family meal.

This comforting soup is a fusion of tomatoes, wine and herbs simmered together and blended until smooth and creamy. The best part is that it freezes well so you can make a batch ahead of time, and just reheat when you're ready for a quick and delicious weeknight meal.

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

Of course, my very favorite gumbo features Cajun-spiced, crispy roasted potatoes. Because . . . why the heck not? Pour a few giant spoonfuls of this perfect gumbo over some potatoes and rice if you are a double-carb person like me. Top it with vegan sausages if you want, and prepare to call this your very favorite gumbo.

This flavorful loaf uses sturdy chickpeas instead of the lentils-and-walnuts combination used in most vegan meatloaves.

Seasonal favorites with an Asian twist

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.)

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.

Dosas are a crispy, savory pancake from South India, traditionally made from a fermented batter. Our vegan version is made from collard greens.

Mushrooms and walnuts stand in for meat in this cancer-fighting meal.

Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.

These fun little flatbreads are a nice change of pace from pizza. Plus, they make a quick and easy weeknight dinner.

This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.

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

Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.

Parsley, toasted garlic, and lemon bring out red cabbage’s sweeter side in this surprising frittata combination.

Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.

Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.

Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.

Lightly wilted arugula lends a fresh, green, peppery flavor to this quick pasta recipe. The dish is a great way to use up bunches of arugula that are slightly wilted or just past their prime.

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.