Vegetarian

Minutes to make. Umami for days.

During the winter months mandarins are so sweet and tasty, and moist polenta cakes are such a great way to enjoy gluten-free baking.

Mustard has powerful anti-inflammatory and digestion-promoting properties

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

It's time to pay homage to the humble chickpea "meatball."

Jicama gives this guacamole a unique and refreshing crunch – everyone will be trying to guess your secret ingredient!

Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice and honey. Combined with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty choice for a meatless Monday.

Chickpeas and an array of colorful veggies combine for a complete meal.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.

Break out the grill for this delicious, easy-to-make salad

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Serve it hot right from the oven for best texture.

Cacio e pepe means “cheese and pepper” in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer.

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

We health-ified your favorite comfort food. You're welcome.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

These meaty vegan burgers are great on the grill! The zesty, herbal aioli is made easy by starting with prepared mayo; use a homemade or high-quality variety, or substitute vegan mayo.

As far as breads go, these pretzels are the simple indulgences that dreams are made of—and the perfect on-the-go treat for adults and children alike.

A sweet-and-sour combination of cauliflower and apple is paired with melted Swiss cheese in a deli-style grilled sandwich. We’ve called for a panini or sandwich press, but you can also make it grilled-cheese-sandwich style in a skillet—just be careful when flipping it to make sure the filling doesn’t fall out.

Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness.

This quick recipe celebrates summer’s best produce. Start the soup just before you make a salad; both will be finished at about the same time.

Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)

The subtle vanilla and sweetness from the custard perfectly complements a punchy and flavorsome baklava filling.

Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.

This creamy hummus recipe is a little sweet and a little savory and insanely delicious.

Cauliflower is a more nutritious stand-in for white potatoes in the creamy gratin.

Looking for a go-to slaw recipe? This wonderfully crisp version is light and refreshing.

These fun little flatbreads are a nice change of pace from pizza. Plus, they make a quick and easy weeknight dinner.

This omelet has a distinctly Asian feel with creamy cubes of tofu replacing the more traditional cheese. This is perfect for a light, midweek supper.

This hearty loaf of chickpeas, nuts and vegetables is pure deliciousness! Speckled with colorful bits of carrot and celery and brushed with a tangy balsamic glaze, it’s as savory as it is satisfying.

Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!

Smother mashed cauliflower with a silky, rich and savory gravy that even meat-eaters will love. It's dairy-free and meat-free and made with just a handful of ingredients.

This tropical frozen treat is vegan and loaded with omega-3s.

This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.

This nutrient-dense smoothie—it’s basically a meal in a glass—is rich in satisfying protein and energizing MCT oil

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.

Quiche makes a comforting main dish for a family supper or a casual dinner party.

This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.

This couldn’t-be-simpler sauce delivers big on taste.

Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

Spice up a weeknight dinner with a quick curried noodle dish.

This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.

Caramelized apples turn cauliflower soup into a sensational appetizer.

Simple syrup, a common cocktail ingredient, is nothing more than equal parts water and sugar. Herbs, citrus, and spices can be added to the syrup to liven up holiday drinks.

This intensely flavorful pesto recipe works great with pasta, sandwiches, summer vegetable medleys, and tomato-mozzarella stacks. It can also be made with other tender summer herbs such as cilantro, mint, or parsley in addition to or in place of the basil.

Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

This salad combo is vitamin-dense

This simple spring recipe showcases the flavor of robust, dark-hued honeys, such as buckwheat, chestnut, or thyme.

This salad gives classic veg ingredients an Asian flair. Bento refers to bento boxes, the containers with separate compartments used for take-along lunches in Japan.

This crunchy salad looks and tastes special, though it’s no harder to put together than a garden-variety tossed salad. If you can’t find pepitas (toasted pumpkin seeds), substitute pine nuts or sunflower seeds.

This filling breakfast is inspired by Mexican-style oatmeal, which is slow-cooked with cinnamon, whole milk and lots of sugar. Our version uses a little soymilk for a creamy texture.

Celebrate fall with this rich and creamy pumpkin cheesecake recipe.

There's no better way to showcase ripe, juicy summer tomatoes than with this sauce.

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.

This savory, supper-worthy sandwich is a staff favorite.

This one-bowl meal can be eaten right away, or served chilled or at room temperature like a pasta salad.

Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles.

This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer.

Hot summer evenings call for something cool and light to round out a meal. Pre-frozen strawberries (fresh are best!) and soft tofu thicken this luscious concoction for a healthy milkshake you could even serve as a breakfast meal.

To use this recipe as a dessert, place the sauce in small bowls, and serve it with a dollop of whipped cream. This apple concoction is also good for breakfast. For the best results, use sugar and water in equal amounts.

This creamy, smooth, luxurious chilled green soup is easy to make, and anyone who likes avocados will love it.

This is very tasty as is, or add other vegetables, such as sweet potatoes, parsnips or fennel, to enhance your winter-warming soup.

Spinach pesto is a healthy sauce that goes great with pasta, veggies, and much more!

Apples are the not-so-secret ingredient in this vibrant soup.

Here's a risotto based on the much-beloved “Mediterranean grandmotherly” combination of artichokes and spinach. Flecked with bits of tomato, it makes a very pretty presentation.