Toasted Panzanella
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Vegan Entrees
Vegan Entrees
Green Bean Almondine
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Curried Squash, Broccolini and Tofu Bundles
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Three-Pepper “Burger” Fajitas
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Tofu-Carrot Cacciatore
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Spicy Grilled Tofu
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Black Bean and Walnut Burgers
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Squash Pasta Salad with Vegan Two-Herb Pesto
Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg's Liquid Aminos standing in for Parmesan.
Vegetables and Rice with Pumpkin Seed Sauce
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Lettuce Quinoa Rolls
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Eggplant and Hummus Wrap
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Two-Broccoli Stir-Fry on Soba Noodles
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Cauliflower and Potato Curry
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Gingered Vegetable Tofu Stir-Fry
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Mushroom Fried Rice
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Spicy Peanut Noodles
This is one of those recipes that everyone goes crazy for. Try it on a bed of sliced cucumbers and tomatoes, or serve alongside roasted vegetables.
Rice and Barley with Gingered Adzuki Beans
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Japanese Spring Vegetable Ragoût
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Cheesy Polenta with Basil-Tomato Sauce
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Herbed Tofu Lasagna with Zucchini
Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round.
Alsatian Tempeh Casserole
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Orange Lacquered Tofu
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Indian Chickpea-Rice Casserole
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Mole with ?Meatballs?
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Thai Green Curry
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Caramelized Onions and Apples with “Sausages” and Beer
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Spicy Sloppy Joes
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Turkish Rice Pilau with Eggplant and Chickpeas
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Mushroom & Leek Strudels
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Eggplant Shu Mai Dumplings & Chili Sauce
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Portobello-Seitan Hash
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Glorified Ratatouille Shepherd’s Pie
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Provençal Chili
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Moroccan ?Meatballs? and Couscous
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Jamaican Jerk Chili
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Chinese Black Bean Chili
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Chickpea and Eggplant Pita Pockets
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Artichoke Casserole
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Prosperous Black-Eyed Peas with Herbs and Vegetables
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New World Chili
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Cheese-Free Stuffed Shells
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Polenta Loaf with Eggplant and Pesto
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Gnocchi with Fava Beans
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Holiday Cashew Nut Roast
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Barley-Vegetable Ragout
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Pasta with Greens and White Beans
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Stuffed Tofu-Turkey
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Spicy Red Lentil Dal
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Vegetable-Lentil Curry
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Anise-Almond Biscotti
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Rigatoni with Braised Vegetables
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Mediterranean Eggplant and Fennel Stew
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Tofu and Mushroom Marsala
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Black-Bottom Pineapple Tofu with Cashew Coconut Rice
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Crispy Breakfast Bars
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Mashed Potatoes with Home-Style Gravy
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Garlicky Tofu with Spinach over Pasta
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Pattypan Squash with “Sausage” and Apple Stuffing
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Roasted Potatoes and Red Peppers
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Enchiladas in an Instant
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Two-Step Southwestern Stew
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Emerald Udon Bowl With Edamame and Wilted Watercress
This one-bowl meal can be eaten right away, or served chilled or at room temperature like a pasta salad.
Quick Curried Vegetables
This easy vegetable curry is the best way to eat your veggies! Cauliflower, peas, potatoes and green beans are covered in a flavor-packed broth.
Sweet Pepper Tarte Tatin
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Cauliflower Cakes
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Sunflower and Sprout Sandwich
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Golden Carrot and Cashew Cakes
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Chipotle-Bean Burgers with Cilantro Sauce
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Zucchini “Fettuccine” with Fresh Marinara
To give this marinara sauce a hit of rich, cooked flavor without turning on the stove, we've blended in softened sun-dried tomatoes. For a raw, vegan version of the entrée, simply omit the mozzarella and Parmesan.
Summer Salad Rolls with Spicy Peanut Dressing
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Vegetable Pan Bagnat
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Curried Corn with Chiles
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Fusilli with Artichokes, Capers and Sun-Dried Tomatoes
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Eggless Benedict
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Eggplant-Tomato Sauté with Fennel and Fresh Oregano
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Lemony Asparagus, Capers and Crispy Tofu
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“Salsa Verde” Yellow Squash Sauté
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?Hamburger? Helper on Polenta
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Gingered Snow Peas with Tofu and Cashews
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Soy Four Ways
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