Turkish Eggplant Pie
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Vegan Entrees
Seitan Timbales with Chestnut-Champignon Stuffing
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Seitan Roulade with Chestnut-Champignon Stuffing
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Moroccan-Style Stew
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Autumn Vegetable Roast with Orzo
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Noodles and Vegetables with Sesame Dipping Sauce
Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe.
Fall Harvest Groundnut Stew
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Panang Cucumber Curry
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Spicy Korean Tofu with Pear Slaw
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Ultimate Summer Arugula Salad
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Grilled Scallion Wraps
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Grilled Seitan Bulgogi
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Zucchini-Quinoa Lasagna
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Farfalle with Roasted Tomato Sauce
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Chickpea, Beet, and Apple Panini
Never had raw beet in a sandwich? This panini will have you hooked.
Mixed Green Salad with Nasturtium Vinaigrette
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Fideua
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California Ensalada Burritos
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Peanut Butter and Strawberry Quick Jam Burritos
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Potato and Cauliflower Burritos
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Mediterranean Pitas with Muffaletta Relish
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Sugar Snap and Snow Pea Stir-Fry
Cashews add crunch and protein to this colorful stir-fry.
Charro Beans with Chipotle Sausage
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Tofu Dengaku with Celery Root Puree
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Thai Red Curry Eggplant and Mustard Greens
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Bok Choy Skillet Supper
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Szechuan Dan Dan Noodles
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Uighur-Inspired Noodles with Peppers and Sweet Potatoes
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Crispy Noodle Cake with Kale and Mushrooms
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Raviolo a Mano (Hand Ravioli)
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Kerala-Style Edamame Curry
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Grilled Vegetables with Miso Sauce
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Grilled Radicchio with Creamy Walnut Sauce
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Rice and Chickpea Kale Rolls with Pineapple Salsa
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Tofu Saag Paneer
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Walnut-Stuffed Mushrooms
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Baked Leek and Sweet Potato Gratin
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Spicy Shirataki Noodles
This supper dish is based on Thai drunken noodles.
Toasted Millet with Harissa and Sweet Potatoes
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Butternut Squash & Edamame Zosui with Ginger & Green Onion Relish
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Spicy Seitan Fajitas
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Quince and Vegetable Tagine
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Saffron Risotto with Broccoli
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Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate
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Savoy Cabbage Salad with Carrot-Ginger Dressing
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Broccoli Slaw Salad with Five-Spice Tofu
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Stuffed Cauliflower
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Raw Kale Salad with Root Vegetables
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South American Squash and Vegetable Ragoût
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Buckwheat-Black Bean Soup
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Tex-Mex Quinoa with Black Beans and Corn
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Curried Butternut Squash Risotto with Cashews
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Cajun Cauliflower Hash
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Haricots Verts Stir-Fry with Szechuan Pepper Salt
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Flax and Walnut Waffles with Cranberry-Cherry Marmalade
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Beer Waffles with Cinnamon-Caramel Apples
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Classic Belgian Waffles with Fresh Berries
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Gnocchi with Chickpeas and Seared Broccoli Raab
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Fusilli Bucati Lunghi with Roasted Red Pepper Pasta Sauce
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Farfalle with Caramelized Onions and Broccoli
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Spaghetti with Fresh Tomato Sauce
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Pappardelle with Artichokes and Arugula
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Rotelle with Tomato-Tofu Carbonara and Fresh Basil
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Vegetable Kebabs Agrodolce
These grilled veggies taste great hot or cold. Soaking the radicchio in cold water before grilling keeps it from getting too bitter.
Mediterranean Veggie Burgers
A secret binder makes these homemade veggie burgers hold together on a grill — overcooked pasta puréed with other party ingredients.
Tofu Mimosa
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Vegan Cranberry-Citrus Muffins
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Stanford Inn Enchilada
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Super Easy Vegan Blueberry Pancakes
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Sweet-and-Sour Tofu Packets
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Spice Market Sweet Potato and Lentil Packets
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Baked Ziti with Zucchini, Chickpeas, and Olives
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Stir-fried Tofu Bento Box with Sesame Soba Noodles and Ginger-Carrot Broccoli
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Jamaican-Style Black Bean and Coconut Cornbread Bake
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Spice-Roasted Tofu Fillets with Jade Pesto
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Oyster Mushrooms Rockefeller
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Israeli Couscous with Saffron, Olives, and Spring Vegetables
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Bow Ties with Broccoli Pesto
When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.
Quick Moroccan Tagine
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