Easy Ratatouille
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Vegan Entrees
Vegan Entrees
Cornmeal Crêpes
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Mahogany Hoisin and Sesame Noodles with Bok Choy
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Linguine Primavera with Creamy Cashew Sauce
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Sugar Snap Pea Summer Rolls
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Thai-Style Tofu and Noodles
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“Pissaladière”
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Tempeh with Coconut Milk and Lemongrass
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Ginger-Sesame Tofu with Asparagus and Shiitakes
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Stir-Fried Pasta and Broccoli Rabe with Miso Pesto
Miso adds an interesting dimension to the nontraditional fusion pesto
Edamame Fried Rice
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Barcelona Dog
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Guacamole and Salsa Cruda Dog
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Athenian Dog
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Tsunami Dog
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Tofu Niçoise Salad
Who needs tuna (the traditional protein in this iconic salad) when you have seasoned, baked tofu? This salad is so easy to assemble you could throw it together in minutes for a weekday lunch—as long as you steam the green beans beforehand.
Thai Double Soy Stir-Fry
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Asparagus and Summer Squash Linguine with Tempeh Bolognese
Crumbled tempeh replaces ground meat in a quick bolognese sauce served over lightly cooked squash noodles. You can cook the sauce and the noodles a day ahead, and then reheat just before serving.
Black Soybean Tabbouleh
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Cream of Oat Bran
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Pea and Red Lentil Curry
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Penne with Broccoli and Creamy Tomato Sauce
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Easy Black Bean Chili
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Chickpea Dal
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Pinto Bean-Cheddar Patties
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Pasta with Garlicky White Beans and Swiss Chard
Comfy and satisfying
Garlicky Braised Greens with Balsamic Vinegar and Capers
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Winter Squash Ravioli
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New Potato Gratin with Chard, Bell Pepper and Black Olives
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Artichoke and Sweet Potato Gratin
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Eggplant Pâté
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Tempeh Triangles with Piccata Sauce
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Super-Simple Tropical Couscous
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The Baked Potato Fan
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Catalan-Style Vegetables with Romesco Sauce
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Provençal Vegetable Medley
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Marinated Vegetable Kabobs
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Red Beans and Rice
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Spicy Roasted Eggplant with Tofu
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Nutty Noodles
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Black-Eyed Pea Patties with Corn and Cilantro
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Lucky Hoppin? John
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Curried Tofu Scramble
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Skillet Potatoes with Soy ?Sausage?
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Whole Wheat Waffles
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?Chicken? Chow Mein
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Tempeh Reubens with Caramelized Onions
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Very Vegetable Curry
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Hoisin-Braised Tempeh and Chinese Vegetables
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Tuscan Vegetable Ragoût
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Spicy Clementine-Asparagus-Tofu Stir-Fry
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Pasta with Creamy Spinach and Roasted Red Pepper Sauce
The striking red-orange hue of this richly flavored vegan sauce contrasts beautifully with the dark green spinach.
Pesto Potatoes
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Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts
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Cornucopia Compote
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Hearty Winter Vegetable Stew
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White-Bean Cassoulet
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Lemon-Ginger Glazed Beets and Carrots with Toasted Walnuts
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Quinoa and Mushroom Skillet
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Chutney Bulgur with Curried Chickpeas
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Spinach Couscous with BBQ Tofu
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Barley with Black Beans
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Oodles of Gingery Noodles
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Sweet Potato Hash
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Sweet-Tart Cranberry Cabbage
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Cranberry-Vegetable Ragout
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Country Pumpkin Chowder
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“Chicken” Lo Mein
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Chunky Vegetable Stew
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Roasted Potatoes and Asparagus with Ajvar
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Egg-Free Breakfast Casserole
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Tempeh Soysage
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Gnocchi alla Primavera
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Braised Kale, Potatoes and Mushrooms
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Three Sisters Stew
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Provence-Style Pearl Couscous with Figs
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Red Lentil Kofte
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Sesame-Crusted Seitan
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Peas Please
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