Seitan, Vegetables, and Cracked Black Pepper en Papillote
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Vegan Entrees
Sweet and Sour Smoked Tofu and Pineapple en Papillote
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Cauliflower and Chickpeas with Ras El Hanout en Papillote
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Panko-Style Crusted Tofu and Vegetables
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New Year’s Black-Eyed Peas 
and Greens
Eating black-eyed peas can bring good fortune, according to Southern tradition.
Hearty Broccoli and Orecchiette
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Sweet Potato and Corn Chili Pasta
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Farro-Sunchoke Lunch Salad with Toasted Sunflower Seeds
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Spinach, Peppers, and Cherry Tomatoes with Penne Rigate
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White Bean, Brussels Sprouts, and Pomegranate Tart
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Winter Squash Pot Pie with Swiss Chard and Chickpeas
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Pearl Barley with Roasted Squash, Pomegranate, and Pistachios
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Tofu Frittatas with Corn Salsa
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Cassoulet Forestière
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Guatemalan Tamales with Romesco Sauce
This is an ideal recipe for tamale newbies, because the tamales are simple to wrap and the flavor combination is sublime. Most Latin markets carry frozen banana leaves, and you’ll need eight 10-inch squares of foil. Serve with Mexican crema.
Eggless Leek and Potato Latkes
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Wild Rice-Stuffed Pumpkin
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Southwestern Quinoa with Black Beans and Toasted Pecans
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Sesame-Crusted Tofu with Lemongrass-Orange Reduction
Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.
Vegan Beer Brats
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Spicy Tempeh Hash
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Sweet Potato Bowl with Chimichurri
Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa.
Stir-Fried Broccoli with Bell Peppers and Cashews
This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
Israeli Couscous and Broccoli Bowl
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Coconut Soba Noodles with Ginger Kale
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Garlicky Cheezy Kale & Crispy Chick’n Salad
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Jack Burgers
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Yellow Beet Ravioli with Olive-Mint Tapenade and Citrus Foam
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Summer Veggie Kebabs with Fresh Corn Relish
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Stuffed Eggplant with Lentils and Millet
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Huli Huli Tofu
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Eggplant Stir-Fry with Green Beans and Cashews
They may not get star billing on many restaurant menus, but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice
Creole Veggie Rice and Beans
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Golden Chopped Salad
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Conchiglie Primavera by Locanda Locatelli Chef Giorgio Locatelli
Conchiglie stand up to the textures of sautéed vegetables while catching the bright flavors of the lemony sauce
Eggplant Sabich
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Fried Bucatini with Breadcrumbs
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Spicy Broccoli Raab and Gemelli
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Black Bean, Green Bean, and Quinoa Bowl
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Breakfast Tacos with Cheesy-Hemp-Scrambled Tofu
Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats.
Herb and Hemp Stuffed Potatoes
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Red Lentils with Mixed Greens
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Wasabi-Roasted Tofu Stir-Fry
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Zucchini with Spicy Romesco and Wilted Chard
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Roasted Vegetable Sandwiches with Zesty White Bean Spread
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Miso-Glazed Cauliflower with Kale Salad
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Heirloom Carrots with Avocado Crème Fraîche and Cumin-Spiced Pumpkin Seeds
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Hazelnut “Couscous” with Wild Mushrooms and Tarragon Crème
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Grilled Tofu with Creamy Asparagus Sauce
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Stir-Fried Bok Choy with Tofu and Black Beans
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Saigon-Style Sweet Potato and Tempeh Curry
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Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint
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Home-Style Tofu and Rice
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Chickpea and Potato Picadillo
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Peas, Carrots, and Tempeh with Miso-Almond Sauce
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Lemony Minted Asparagus with Saffron Rice
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Broccolini and Glass Noodles with Oyster Mushrooms
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Baby Bok Choy and Tofu in Marmalade Sauce
Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.
Lemongrass Curry with Broccoli and Tofu Recipe
This Vietnamese-inspired dish features bright flavors
Japanese Curry with Edamame
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Golden Thai Curry with Green Beans
“Thai curries tend to be the spiciest and sweetest of them all,” says Trang. “The curry pastes are composed of fresh herbs and bulbs, employ red or green chiles, and are balanced with coconut milk.”
Thai Green Curry with Butternut Squash and Yellow Peppers
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Orzo with Fennel and Tomato Ragoût
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Jackfruit Au Vin
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Portobello-Stuffed Poblanos
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Jackfruit Gyros
Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.
Grilled Eggplant Involtini
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Chile-Lime Glass Noodles
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.
Pineapple Fried Rice
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Teriyaki Tofu & Pineapple Kebabs
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Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus
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Couscous Shepherd’s Pie
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Pistachio-Crusted Eggplant Cutlets
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Stuffed Grape Leaves Casserole
If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling.
Chickpea and Date Tagine
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Bamboo Shoot, Mushroom, and Long Bean Stir-Fry
The clean, simple flavors of this stir-fry get a hint of spice from dried chiles.
Rainbow Stir-Fry
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Maple-Balsamic Tempeh with Chestnuts and Golden Onions
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Sicilian Swiss Chard over Quinoa
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Warm Farro Pilaf with Dried Cranberries
The farro in this recipe can be made a few days ahead or even frozen.