Dinner

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.