Spicy Mini Avocado Rolls
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Vegan Entrees
Spinach and Sun-Dried Tomato Tofu Pie
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Butternut Squash Tarte Tatin
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Miso and Mixed Grains Bowls
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Thai-Inspired Red Lentil Bowls
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Southern-Style Greens with Polenta Croutons
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Flageolet and Lemony Celery Tartines
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Swedish Mushroom Soup
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Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce
Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.
Moroccan Spiced Millet and Lentil Salad
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Sweet Potato Stir-Fry with Thai Curry Sauce
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Fettuccine with Green Vegetables, Garlic, and Herbs
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Tempeh Avocado ‘Sushi’ Rolls
Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.
Chia Bircher Muesli
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Spicy Mushroom Lettuce Cups with Cilantro Lime Crème
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Italian Tempeh Sandwich
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Summer Gumbo
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Socca Niçoise
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Millet and Oyster Mushroom Bowls
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Spicy Quinoa Tacos
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Green Pasta Primavera
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
Tofu and Spinach Stuffed Shells
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Sesame Rice and Adzuki Bean Cakes with Miso Sauce
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Potato Knishes
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Sun-Dried Tomato Tofu Wrap with Mushrooms and Onions
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Texas-Style Chili
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Baked Tofu Salad with Broccoli and Pineapple
This lovely salad is so easy to make
Vegetable Stew with Tofu Feta
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Sushi Rice Bowls with Tofu Teriyaki
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Tofu Rancheros
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Lentil Salad with Roasted Oranges and Radicchio
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Spicy Corn Chowder
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Caldo Verde Stuffed Potatoes
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Curried Stuffed Spaghetti Squash
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Stuffed Potatoes with Black Beans and Red Pepper Sauce
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Baby Potatoes and Artichokes with Lemon and Rosemary
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Seared Cauliflower with Arugula, Dried Cranberries, and Hazelnuts
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Cambodian Bean Thread Noodle Salad with Herbs
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Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado)
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Chickpea Succotash with Lemongrass
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Singapore Hawker Noodles with Golden Tofu and Coconut
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Tomato and Tofu Soup
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Crispy Rice Pancake (Bánh Xèo)
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Khao Yum Pahk Dai (Southern Thai Rice Salad)
A feast of flavors, textures, and colors
Dolsot Bibimbap Rice
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Chinese-Style Shredded Vegetable and Tofu Salad
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Mango Salad with Crispy Shallots
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Japanese Cold Somen Noodles
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Arugula and Peach Salad
This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.
Red Quinoa Zucchini Burgers
This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
Sesame and Miso-Glazed Eggplant
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
Sriracha-Seared Tofu and Spicy Udon Noodles
To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
Tofush and Tartar Sauce
Since Norman’s Coach and Horses switched from traditional fish and chips to Tofush and Chips, the demand for the pub favorite has doubled. “People come in specifically for it,” says owner Alastair Choat proudly. In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.
Tunisian Eggplant Tacos
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Jackfruit Bulgogi and Kimchi Tacos
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Salsa Roja Black Bean Tacos
Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
Pine Nut Agrodolce with Quinoa and Zucchini
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Puttanesca Sauce with Fried Capers over Linguine
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
Southwestern Savory Waffles
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Green Curry Stir-Fry with Cashews
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Peanut Noodles with Crunchy Celery and Celery Leaves
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
Cajun Scrambled Chickpeas with Zucchini
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Pesto-Scrambled Tofu with Mushrooms and Tomatoes
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Spring Vegetable Tagine
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Sweet Potato and Pomegranate Tagine
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Chipotle Asparagus Quesadillas
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Crispy Tofu Fingers
Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven.
Samosa Stuffed Peppers
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Black Bean and Chile Posole
This hearty stew is always welcome
Curried Tofu Steaks with Papaya-Avocado Salsa
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Farro Grain Bowl with Vegetables and Citrus
Farro gets paired with Brussels sprouts, carrots, fennel, and fresh orange in this satisfying bowl
Tuscan Pizza
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Hummus Pie
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Gluten-Free Pizza Crust
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Bok Choy and Shiitake Rice Pilaf
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Quinoa with Broccoli Raab and Pistachios
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Pinto Beans and Winter Greens Bowl
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Tomato Risotto with Pine Nuts
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Green Bean Curry with Peas and Cashews
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Edamame Rice Bowl
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