With canned beans you can be done cooking this curry in about 15 minutes! Any combination of beans will do—you can use a little of everything.

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

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

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.

Comforting and delicious, this pasta dish is packed with zucchini, artichokes and is topped with zesty sun-dried tomato pesto. A perfect weeknight dinner!

This pinto bean soup is creamy, packed with flavor, and hearty enough for a meal! Bonus: it’s super easy to make and cooks up in one pot, making it perfect for weeknight dinners.

You won’t miss the meat in these Asian-style bowls, thanks to a generous 
dose of satisfying umami, a savory, meat-like taste found in mushrooms 
and miso paste.

Shiitake mushrooms contain beta-glucans that support immune health and healthy cell development. Roasting them gives the mushrooms a rich, meaty flavor in this hearty skillet bake.

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.

Made from simple ingredients you probably have in your pantry, this creamy curry is super simple to make but so rich and flavorful it tastes like it took hours to make.

Vegetarian chili mac is classic comfort food that's made in the Instant Pot in less than 30 minutes. It's so flavorful that even the pickiest non-vegetarian will love it.

This Instant Pot Mediterranean Quinoa Bowl loaded to the brim with healthy toppings and drizzled with a tangy vinaigrette for a quick and easy family meal.

Açai bowls don’t have to be sweet. In fact, you can upgrade any recipe with this nutrient-dense, dark-blue berry.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

This creamy soup is made with farmer's market-fresh spring peas, mint, and ghee for extra flavor and richness.

A Mexican classic, these chile and cheese vegetarian tamales are filled with serrano chiles and Monterey jack cheese.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.