Breakfast (50)
1-Bowl Banana Chocolate Pecan Muffins
Fluffy one-bowl banana muffins packed with crunchy pecans and dark chocolate chips, naturally sweetened with maple syrup.
1-Bowl Cranberry Orange Scones
Fluffy, citrusy cranberry orange scones made in one bowl with almond flour and vegan butter, naturally gluten-free and lightly sweetened.
10-Minute Tofu Scramble
A quick, satisfying breakfast scramble with crumbled tofu, pinto beans, and salsa served in warm corn tortillas.
15-Minute Veggie Tostada
Crispy whole grain tortillas topped with creamy hummus, roasted and fresh vegetables, and sliced avocado for a quick, satisfying breakfast.
3-Ingredient Banana Oat Pancakes
Fluffy, naturally sweet pancakes made with just bananas, oats, and almond milk. No flour, no added sugar.
Açaí Bowl
A thick, vibrant smoothie bowl blended with frozen açaí, banana, and mixed berries, topped with granola, fresh fruit, and nut butter.
Apple Cinnamon Steel-Cut Oats
Hearty steel-cut oats simmered with diced apples, cinnamon, and maple syrup. A warming, fiber-rich breakfast.
Baked Oatmeal
Warm, hearty baked oatmeal mixed in one bowl with banana, maple syrup, blueberries, and walnuts for an easy vegan breakfast.
Bakery-Style Vegan Blueberry Muffins
Soft, fluffy one-bowl blueberry muffins with juicy berries and a crunchy cinnamon sugar topping for a true bakery-style finish.
Blueberry Lemon Overnight Oats
Creamy overnight oats brightened with lemon zest, sweet blueberries, and a touch of maple syrup. Prep the night before, grab and go in the morning.
Cherry Coffee Cake with Oat Crumble Topping
A wholesome vegan coffee cake with sweet cherries baked into whole wheat batter and finished with a chewy oat crumble topping.
Chickpea Omelet
Savory chickpea flour omelets seasoned with nutritional yeast and green onions, pan-cooked until golden and served with fresh toppings.
Chocolate Cherry Protein Shake
A thick, creamy chocolate cherry protein shake blended with frozen cherries, cocoa, and plant-based milk for a satisfying breakfast or snack.
Chocolate-Oat Energy Bars
Fudgy no-bake-style bars packed with dates, oats, cocoa, and toasted quinoa, topped with a layer of melted dark chocolate.
Coconut Chia Pudding with Mango
Creamy coconut chia pudding topped with sweet ripe mango and toasted coconut flakes. A refreshing tropical-inspired breakfast.
Creamy Mocha Chia Pudding
A rich, chocolaty mocha chia pudding made with brewed coffee, cocoa, and dairy-free milk that sets into a thick, satisfying snack.
Easy Protein Pancakes
Fluffy oat-and-banana protein pancakes blended in seconds and cooked on a skillet for a quick, satisfying vegan breakfast.
Easy Vegan Breakfast Burritos
Hearty breakfast burritos packed with crispy potatoes, tofu scramble, black beans, and vegan cheese wrapped in warm flour tortillas.
Everything Bagel Avocado Toast
Creamy mashed avocado on toasted sourdough with cherry tomatoes, red onion, and a sprinkle of everything bagel seasoning.
Hearty Tofu Scramble
A protein-packed tofu scramble with sautéed mushrooms, red pepper, onion, and black beans seasoned with cumin, turmeric, and nutritional yeast.
Overnight Oats
Creamy, no-cook overnight oats with chia seeds and maple syrup that come together in 5 minutes and are ready to grab from the fridge in the morning.
Peach Raspberry Overnight Oats
Creamy no-cook overnight oats layered with fresh peaches, raspberries, raisins, and toasted almonds for an easy make-ahead breakfast.
Peanut Butter and Jelly Wrap with Mixed Fruit and Granola
A quick breakfast wrap filled with peanut butter, fruit jam, fresh apple, blueberries, banana, and crunchy granola.
Peanut Butter Banana Smoothie Bowl
A thick, creamy smoothie bowl with frozen bananas, peanut butter, and oat milk, topped with granola and sliced banana.
Peanut Butter Cookie Granola
Crunchy, naturally sweetened granola packed with peanut butter flavor, oats, pumpkin seeds, and chia seeds — perfect with plant-based milk or yogurt.
Pecan Crunch Oat Latte
A cozy homemade oat milk latte with sweet pecan-cinnamon syrup and a crunchy candied pecan topping, perfect for busy mornings.
Pistachio Cardamom Granola
Lightly sweet, crunchy granola infused with warm cardamom and studded with pistachios, ready in 25 minutes.
Pomegranate Pancakes
Fluffy whole wheat pancakes studded with pomegranate arils, topped with fresh citrus supremes and a drizzle of pomegranate molasses.
Protein Bagel Buns (No Knead, Vegan)
Chewy, golden bagel buns packed with plant-based protein, made with no yeast or kneading and topped with everything bagel seasoning.
Savory Chickpea Flour Scramble
A protein-packed scramble made from chickpea flour with sautéed vegetables and warm spices. Eggy texture without any eggs.
Savory Vegan Breakfast Bowls (Pizza-Inspired)
Pizza-inspired breakfast bowls with roasted potatoes, burst cherry tomatoes, and savory tempeh sausage crumbles in under 30 minutes.
Seedy Quinoa Breakfast Cookies
Chewy one-bowl breakfast cookies packed with quinoa, tahini, pumpkin seeds, and hemp seeds, naturally sweetened with maple syrup.
Strawberries and Cream Chia Pudding
Creamy strawberry-blended chia pudding made with coconut milk and maple syrup for a lightly sweet, nourishing breakfast or snack.
Super Fluffy Gluten-Free Pancakes
Light and fluffy gluten-free pancakes made in one bowl with almond, brown rice, and cassava flours, naturally sweetened with coconut sugar.
Sweet Potato & Black Bean Breakfast Hash
Crispy diced sweet potatoes with black beans, peppers, and smoky spices. A hearty, savory start to the day.
The Ultimate Vegan Breakfast Sandwich
Smoky marinated tofu on a toasted English muffin with mashed avocado, fresh tomato, and a savory umami drizzle sauce.
Tiramisu Chia Pudding
Creamy, coffee-kissed chia pudding layered with vegan yogurt and dusted with cocoa for a tiramisu-inspired treat ready in 5 minutes.
Tofu Breakfast Burrito
Warm flour tortillas wrapped around a savory tofu scramble with black beans, salsa, and avocado. Filling and protein-packed.
Tofu Scramble Breakfast Sandwiches
A delicious plant-based tofu scramble breakfast sandwiches made with vegetable oil, firm tofu, canned fire-roasted tomatoes. Ready in 40 minutes.
Tofu Scramble with Homemade Spice Mix
A savory tofu scramble seasoned with a five-spice egg-like blend of nutritional yeast, black salt, and turmeric for a satisfying plant-based breakfast.
Tropical Chia Pudding
Creamy banana chia pudding layered with fresh mango and tangy passion fruit for a bright, no-cook tropical breakfast.
Vegan Buttermilk Pancakes (One Bowl, Extra Fluffy)
Tender, golden vegan buttermilk pancakes made in one bowl with plant-based milk and vinegar for a fluffy, diner-style breakfast.
Vegan Cranberry Orange Muffins
Soft, moist muffins bursting with tart cranberries and bright citrus flavor, finished with a simple orange glaze.
Vegan Cranberry Orange Scones
Flaky vegan scones studded with tart cranberries and orange zest, finished with a sweet orange glaze for a festive breakfast treat.
Vegan Fried Egg
Pan-fried tofu slices mimic fried egg whites, filled with a silky turmeric-coconut yolk sauce for a convincing plant-based breakfast.
Vegan Gluten-Free Morning Glory Muffins
Tender one-bowl muffins loaded with grated apple, carrot, raisins, coconut, and walnuts for a wholesome, satisfying breakfast.
Vegan Huevos Rancheros
Hearty Mexican-inspired breakfast with tofu scramble, warm refried beans, salsa, and avocado piled on crispy corn tortillas.
Vegan Scrambled Eggs (Made from Pumpkin Seeds)
Fluffy, creamy vegan scrambled eggs made from blended pumpkin seeds with turmeric and black salt for an egg-like flavor.
Warm Quinoa Breakfast Bowl with Berries
Fluffy quinoa simmered in almond milk with cinnamon, topped with fresh berries, almonds, and a drizzle of maple syrup.
Whole Grain French Toast
Crispy whole grain French toast made with a chickpea flour batter, lemon zest, and warm spices, served with maple syrup and toasted seeds.
Lunch (83)
15-Minute Lentil Burgers
No-cook lentil burgers packed with carrots, walnuts, and smoked paprika, served on toasted whole wheat buns with classic toppings.
Air Fried Miso Sesame Tofu
Crispy air-fried tofu coated in a savory miso sesame glaze that caramelizes into golden, umami-packed bites perfect for bowls or salads.
Asian Tofu Lettuce Wraps with Hoisin Sauce
Savory, sweet crumbled tofu with water chestnuts and hoisin sauce in crisp lettuce cups. Based on P.F. Chang's-style vegan lettuce wraps found across food blogs.
Barbecue Tempeh
Steamed and pan-fried tempeh strips coated in smoky, sweet, and tangy barbecue sauce for a quick and satisfying plant-based entree.
BBQ Chickpea Wraps
Smoky, saucy smashed chickpeas wrapped in a warm tortilla with crunchy slaw, creamy avocado, and pickled jalapenos.
BBQ Jackfruit Sandwiches with Avocado Slaw
Smoky BBQ jackfruit piled on toasted buns with creamy avocado slaw and crunchy cashews makes a satisfying plant-based sandwich.
Beetroot Panzanella
This vegan beetroot Panzanella is Tuscany in a bowl! If you're looking for a healthy and vibrant plant-based lunch, give this a try.
Buddha Bowl With Almond Avocado Dressing
We love this Buddha Bowl with its tangy almond avocado dressing. So fresh, delicious and packed with nutrients!
Buffalo Chickpea Wrap
Spicy buffalo-coated chickpeas wrapped in a flour tortilla with crisp romaine, shredded carrot, and creamy ranch dressing.
Caprese Pasta Salad with White Beans
Cold pasta salad with cherry tomatoes, fresh basil, white beans, and a balsamic-olive oil dressing. Light, fresh, and Italian-inspired.
Caribbean Jerk Tempeh Wraps
Spiced jerk-seasoned tempeh with sweet mango salsa, crunchy cabbage, and a cool cilantro-lime drizzle in a warm tortilla.
Carrot Hot Dogs
Marinated carrots simmered in smoky brine and grilled until tender make a satisfying plant-based twist on classic backyard hot dogs.
Chili Lime Tofu Lettuce Wraps
Crispy chili lime tofu served in cool butter lettuce cups with julienned carrot, cucumber, and avocado for a fast, flavor-packed meal.
Cold Soba Noodle Salad with Miso-Ginger Dressing
Chilled buckwheat soba noodles with edamame, cucumber, and avocado in a tangy miso-ginger dressing. A refreshing Japanese dinner salad.
Cold Thai Peanut Noodle Salad
Chilled rice noodles tossed with crunchy vegetables and a creamy peanut-lime sauce. Refreshing, satisfying, and great for meal prep.
Creamy Roasted Eggplant Soup
Smoky roasted eggplant and garlic blended into a silky, herb-laced soup with cumin, carrots, and a bright splash of white balsamic vinegar.
Crispy Baked Tofu Caesar Wraps
Crunchy baked tofu strips with crisp romaine, shaved Parmesan-style cashew sprinkle, and a creamy vegan Caesar dressing in a warm tortilla.
Crispy Orange Tofu
Ultra-crispy tofu cubes tossed in a tangy, sweet orange sauce with garlic and ginger, inspired by classic orange chicken.
Curried Chickpea Salad in Pita
Mashed chickpea salad with curry powder, golden raisins, and crunchy celery stuffed into warm pita pockets.
Dairy-Free Potato Corn Chowder
Creamy, hearty potato and corn chowder blended with cashews and cannellini beans for a rich, satisfying bowl without any dairy.
Easy Lemon Olive Oil Pasta
Bright and simple lemon olive oil pasta with fresh basil, grape tomatoes, and nutritional yeast comes together in under 30 minutes.
Easy Open-Faced ALT (Avocado, Lettuce, Tomato)
A delicious plant-based easy open-faced alt (avocado, lettuce, tomato) made with vegan mayonnaise, English Muffin, avocado. Ready in 10 minutes.
Easy Vegetable Rice Pilaf
A simple stovetop rice pilaf toasted in vegan butter with garlic, carrots, zucchini, and fresh herbs, ready in 30 minutes.
Grilled Asparagus Salad with Dried Apricots and Almonds
A hearty grilled asparagus and farro salad tossed in a roasted garlic balsamic vinaigrette with sweet apricots and crunchy almonds.
Grilled BBQ Tofu Skewers
Smoky, caramelized BBQ tofu skewers grilled until perfectly charred — a crowd-pleasing two-ingredient main ready in 20 minutes.
Homemade BBQ Veggie Pizza
Crispy homemade pizza dough topped with smoky BBQ sauce, colorful peppers, red onion, tofu, and corn for a satisfying vegan dinner.
Hummus Salad Sandwiches
Creamy homemade hummus mixed with crunchy vegetables and spread generously on toasted sprouted whole grain bread.
Hummus Wrap
Hummus, roasted veggies, and greens in a wrap
Leek, Apple, and Hazelnut Soup
A silky blended soup of leeks, tart apples, and warm herbs, finished with toasted hazelnuts for crunch.
Lemon Hummus Soup with Kale
A creamy, partially blended chickpea soup brightened with fresh lemon, tahini, and wilted kale in a savory garlic broth.
Lentil Walnut Taco Lettuce Cups
Spiced lentil and walnut taco filling spooned into crisp romaine lettuce cups with avocado, salsa, and lime.
Lettuce Wraps with Tofu
Plant-based rolls made with hoisin sauce, soy sauce, ginger root. Ready in 35 minutes.
Maple Mustard Lentils, Sweet Potatoes, and Herbs
Hearty green lentils and steamed sweet potatoes tossed in a tangy maple-mustard tahini dressing, served open-faced on whole-grain toast.
Marry Me Bean Soup
Creamy cannellini bean soup simmered in coconut milk with sun-dried tomatoes, spinach, garlic, and nutritional yeast for a rich, satisfying bowl.
Mediterranean Chickpea Wrap
Hearty whole grain wraps packed with marinated chickpeas, fresh veggies, kalamata olives, beet hummus, and creamy vegan tzatziki.
Mediterranean Quinoa Power Bowl
A protein-packed grain bowl with quinoa, roasted chickpeas, crisp veggies, and creamy tahini dressing.
Mediterranean Quinoa Salad
Fluffy quinoa tossed with cucumber, cherry tomatoes, olives, and a bright lemon-herb dressing. Refreshing and protein-packed.
Mediterranean Sushi Rolls with Tahini Dipping Sauce
Nori rolls packed with couscous, cucumber, red cabbage, and spinach, served with a creamy tahini-soy dipping sauce.
Middle Eastern Falafel-Spiced Chickpea Pitas
Crispy pan-fried chickpeas seasoned with warm falafel spices, stuffed into pita with crunchy vegetables, pickled onions, and a cool tahini drizzle.
Mole Chili
Rich, smoky chili with black beans, mushrooms, and a mole-inspired base of cocoa, chipotle, and almond butter.
Mushroom & Walnut Lettuce Cups
Savory, umami-packed mushroom and walnut filling seasoned with ginger and hoisin, served in crisp butter lettuce cups with crunchy toppings.
Pasta Salad
A fresh plant-based salad featuring rotini pasta, broccoli, vegan mayonnaise. Quick to prepare in 35 minutes.
Purple Sweet Potato and Spinach Stew
A warming spiced stew of sweet potato and chickpeas in coconut milk with wilted spinach, served over brown basmati rice.
Quick Curried Chickpeas and Potatoes
Tender red potatoes and hearty chickpeas simmered with curry powder and sweet apricots in a quick, satisfying one-pan meal.
Quinoa Power Bowl with Lemon-Tahini Dressing
A nutrient-packed grain bowl with fluffy quinoa, chickpeas, fresh vegetables, and a creamy lemon-tahini drizzle.
Quinoa with Salad Greens & Radishes
This pretty salad tastes as good as it looks. Serve this during summer at a BBQ or enjoy it just by itself.
Quinoa, Apple, and Sweet Potato Wraps
Hearty whole wheat wraps filled with tender sweet potato, fresh apple, and quinoa tossed in a creamy peanut butter-maple dressing.
Rainbow Veg Rolls with Peanut Dipping Sauce
Brighten up your meals with these vegan rainbow rolls with peanut dipping sauce. Once everything’s chopped, this recipe is a total doddle.
Raw Broccoli Salad
A fresh plant-based salad featuring vegan mayonnaise, agave nectar, white vinegar. Quick to prepare in 20 minutes. Gluten-free.
Raw Sunchoke Salad with Apples
A fresh plant-based salad featuring sunchokes, apples, extra-virgin olive oil. Quick to prepare in 15 minutes. Gluten-free.
Refreshing Sweet and Spicy Jicama Salad
A fresh plant-based salad featuring jicama, oranges, red bell pepper. Quick to prepare in 20 minutes. Gluten-free.
Roasted Chickpea Wraps
Crispy spiced chickpeas in a wrap with yogurt sauce
Roasted Red Pepper Tomato Soup
A creamy, comforting tomato soup blended with charred red peppers, coconut milk, and fresh basil for a rich and vibrant bowl.
Roasted Sweet Potato & Kale Grain Bowl
Warm roasted sweet potatoes and massaged kale over farro with a creamy tahini-lemon dressing.
Sesame-Ginger Soba Noodles
Chilled soba noodles tossed in a bright sesame-ginger dressing with crispy baked tofu, crunchy vegetables, and fresh herbs.
Sinigang Tofu
Crispy pan-fried tofu tossed in a tangy, savory sinigang sauce with garlic, ginger, and scallions for a bold Filipino-inspired dinner.
Smashed Chickpea Salad Sandwich
A creamy, tangy mashed chickpea salad with celery, red onion, and Dijon mustard piled onto whole grain bread with crisp lettuce.
Smoky Pulled Jackfruit Sandwiches
Tender young jackfruit slow-simmered in a smoky BBQ sauce until shreddable, piled onto toasted buns with tangy coleslaw. The vegan pulled pork that fools everyone.
Smoky Tempeh Wraps
Marinated smoky tempeh with avocado in a wrap
Soba Noodle Salad with Sesame and Citrus
A fresh plant-based salad featuring lemon, lime, orange. Quick to prepare in 40 minutes.
Southwest Quinoa Stuffed Bell Peppers
Bell peppers stuffed with quinoa, black beans, corn, and Southwest spices. Hearty, colorful, and gluten-free.
Spinach-Cherry Pasta Salad with Poppy Seed Dressing
A vibrant layered pasta salad with sweet cherries, baby spinach, cannellini beans, and a creamy silken tofu poppy seed dressing.
Sticky Sesame Tofu
Crispy baked tofu tossed in a sweet and savory sesame glaze, served over fluffy rice with scallions for a quick takeout-inspired dinner.
Sun-Dried Tomato and Chickpea Bagel Sandwich
Hearty whole grain bagels loaded with smoky sun-dried tomato spread, seasoned mashed chickpeas, crisp cucumber, and fresh arugula.
Thai Lemongrass Soup with Mushrooms, Squash, and Greens
A light Thai-inspired broth with tender kabocha squash, silky shiitake mushrooms, and wilted spinach scented with lemongrass.
Thai Peanut Lettuce Wraps
Crunchy lettuce cups filled with peanut-glazed vegetables
Thai Peanut Noodle Bowl with Edamame
Rice noodles tossed in a creamy peanut-lime sauce with crisp vegetables and edamame. A cold noodle bowl inspired by popular vegan food blog recipes.
Thai Peanut Veggie Wraps
Crunchy raw vegetables and vermicelli noodles wrapped in flour tortillas with a creamy Thai peanut sauce. Fresh, vibrant, and no cooking required for the filling.
Thai Red Curry Peanut Noodle Soup
Creamy, spicy one-pot soup with chewy ramen noodles, crispy tofu, bok choy, and a rich peanut-coconut red curry broth.
Thai-Style Slaw with Peanuts and Ramen Noodles
A bright, crunchy Thai-inspired slaw tossed with edamame, broccoli, and ramen noodles in a tangy soy-lime dressing topped with roasted peanuts.
The Best Air Fryer Tofu
Crispy, golden air fryer tofu cubes coated in a savory cornstarch and nutritional yeast paste with a hint of garlic and cayenne.
Tofu Lettuce Wraps
Savory crumbled tofu and mushrooms in a tangy orange-soy sauce, served in crisp lettuce cups with rice noodles and shredded carrots.
TTLA Sandwich
A smoky plant-based twist on the BLT loaded with tempeh bacon, fresh tomato, creamy avocado, romaine, pickles, and zesty garlic aioli.
Tuscan White Bean & Kale Soup
A rustic Italian soup with cannellini beans, lacinato kale, garlic, and rosemary. Comforting and ready in 30 minutes.
Vegan Banh Mi
Crispy five-spice tofu, quick-pickled carrots, and gochujang mayo piled into a crusty baguette for a bold Vietnamese-inspired sandwich.
Vegan Egg Salad Sandwich
Creamy tofu egg salad seasoned with black salt and turmeric serves up in 10 minutes on hearty bread with crisp lettuce.
Vegan Feijoada (Brazilian Black Bean Stew)
A hearty Brazilian-inspired black bean stew simmered with cumin, oregano, and allspice, served over fluffy brown rice.
Vegan Roasted Cauliflower Soup
Creamy roasted cauliflower soup spiced with cumin, turmeric, and paprika, blended smooth with almond milk and vegetable stock.
Vegan Smashed Potato Salad
Crispy oven-smashed Yukon gold potatoes tossed in a creamy vegan mayo-mustard dressing with fresh herbs, celery, and pickles.
Vegan Tofu Lettuce Wraps
Crispy crumbled tofu, shiitake mushrooms, and water chestnuts tossed in a sweet-savory hoisin sauce, served in crisp lettuce cups.
Vietnamese Lemongrass Tofu Bánh Mì
Crispy lemongrass-marinated tofu on a crusty baguette with quick-pickled daikon and carrots, fresh cilantro, jalapeño, and sriracha mayo.
White Bean and Shaved Cabbage Salad with Orange Dressing
A crisp napa cabbage salad tossed with white beans, dried currants, and a creamy cashew-orange dressing.
Wild Rice Salad
A fresh plant-based salad featuring water, wild rice, green onions. Quick to prepare in 45 minutes. Gluten-free.
Dinner (370)
"Lobster" Rolls
Plant-based rolls made with hearts of palm, avocado oil, seafood seasoning. Ready in 45 minutes.
15 Minute Thai Peanut Noodles
Quick and flavorful Thai peanut noodles tossed with crisp cucumber and carrots in a creamy, savory peanut sauce.
15-Minute Chickpea Coconut Curry
An ultra-quick curry with chickpeas, spinach, and coconut milk in a fragrant spiced tomato sauce. Based on widely published 15-minute curry recipes across vegan food blogs.
20-Minute Black Bean Tacos
Smoky black bean and corn tacos topped with crisp romaine, fresh pico de gallo, and creamy avocado, ready in just 20 minutes.
3-Ingredient Tofu Pasta (Scissor-Cut)
Egg-free homemade pasta made from silken tofu and flour, scissor-cut into rustic noodles and tossed with your favorite marinara or pesto sauce.
30-Minute Spring Roll Bowl
Rice noodles tossed with broccoli and edamame, topped with daikon ribbons, carrots, and a tangy ginger-soy sauce.
30-Minute Vegan Chickpea Curry
A rich and hearty chickpea curry simmered in coconut milk with peanut butter, red curry paste, and warming spices, served over fluffy basmati rice.
30-Minute White Bean Chili
A creamy white bean chili with green chiles, cumin, and oregano. Lighter than a red chili but just as comforting.
African Tomato Peanut Stew with Chickpeas
A rich, slightly sweet peanut-tomato stew with chickpeas and kale, simmered with ginger and garlic. Deeply comforting and protein-rich.
Air Fryer Beefy Taquitos
Dinner, Appetizer · Mexican Inspired, Mexican cuisine
Air Fryer Buffalo Cauliflower
A quick plant-based stir-fry with cauliflower florets, egg substitute, all-purpose flour. On the table in 30 minutes.
Air Fryer Potato Skins
A quick plant-based stir-fry with russet potatoes, oil cooking spray, vegan cheddar-style cheese. On the table in 25 minutes.
Air Fryer Sweet Potato Fritters
A quick plant-based stir-fry with sweet potatoes, almond flour, onion. On the table in 35 minutes.
Air-Fried Jackfruit Nuggets
A delicious plant-based air-fried jackfruit nuggets made with almond milk, apple cider vinegar, aquafaba. Ready in 30 minutes.
Alfredo with Veggies
A delicious plant-based alfredo with veggies made with unsalted cashews, extra-virgin olive oil, button mushrooms. Ready in 40 minutes.
BBQ Jackfruit Nachos
Crispy tortilla chips loaded with smoky shredded BBQ jackfruit, cashew queso, black beans, and all the nacho fixings.
Beetroot and Almond Stew
This beetroot and almond stew is a delicious, gut-friendly dish.
Beetroot Dahl
This vibrant Beetroot Dahl is a comforting, nutritious dish, combining earthy beets, creamy coconut milk and protein-rich red lentils. Infused with aromatic spices and topped with fresh cilantro, this winter warmer offers the perfect balance of flavors! Get it while it's hot...
Black Bean & Corn Polenta Bowl
Creamy polenta topped with a smoky black bean and charred corn mixture, fresh avocado, and a squeeze of lime. Southern-meets-Mexican comfort.
Black Bean & Sweet Corn Quesadillas
Crispy tortillas loaded with seasoned black beans, charred corn, and a melty cashew-jalapeño queso. Golden, crunchy, and ready in 20 minutes.
Black Bean & Sweet Potato Breakfast-for-Dinner Hash
Crispy cubed sweet potatoes and seasoned black beans with sautéed peppers and onions, topped with avocado and a squeeze of lime. Breakfast-for-dinner done right.
Black Bean and Sweet Potato Salad
A fresh plant-based salad featuring sweet potatoes, extra-virgin olive oil, cumin. Quick to prepare in 40 minutes. Gluten-free.
Black Bean Burgers
Smoky homemade black bean patties on toasted buns
Black Bean Burgers
Hearty plant-based burgers made with black beans, carrots, sweet onion. Ready in 35 minutes.
Black Bean Soup with Pumpkin
A hearty plant-based soup made with onion, vegetable broth, garlic. Ready in 35 minutes. Gluten-free.
Black Bean Tacos
Seasoned black beans in corn tortillas & fresh toppings
Black Bean Tostada Stack
Crispy stacked tostadas layered with refried black beans, shredded lettuce, avocado, pickled onion, and salsa verde. A satisfying open-faced dinner.
Broccoli Soup
A hearty plant-based soup made with cashews, vegetable broth, gold potatoes. Ready in 35 minutes. Gluten-free.
Buffalo Cauliflower Tacos with Ranch Slaw
Crispy baked cauliflower florets tossed in spicy buffalo sauce, tucked into warm tortillas with a cool, creamy ranch coleslaw. Game-day meets taco night.
Butter Chickpea Tikka Masala
Chickpeas simmered in a luscious, creamy tomato-cashew sauce with warm tikka spices. A rich, velvety Indian classic made entirely plant-based.
Butternut Burgers
A really scrumptious burger made from butternut pumpkin and quinoa.
Butternut Curry
A flavorful vegan curry with butternut squash, vegetable oil, cumin. Ready in 40 minutes. Gluten-free.
Butternut Squash & Red Lentil Curry
Tender butternut squash and red lentils simmered in a creamy coconut-tomato curry with warming spices.
Butternut Squash Risotto with Kale
Creamy arborio risotto blended with roasted butternut squash, wilted kale, and crispy fried sage for a cozy, satisfying dinner.
Cabbage Stew with Tempeh and Crispy Kale
Hearty cabbage and vegetable stew with savory tempeh and crispy baked kale for a satisfying plant-based bowl.
Cacio e Pepe
A delicious plant-based cacio e pepe made with cashews, spaghetti, miso paste. Ready in 25 minutes.
Caribbean Rice & Beans with Fried Plantains
Coconut rice with seasoned red beans, aromatic thyme and allspice, served alongside sweet caramelized plantain slices.
Carrot Curry Soup
A hearty plant-based soup made with vegetable broth, curry powder, cumin. Ready in 35 minutes. Gluten-free.
Carrot-Top Vegetable Soup
A hearty plant-based soup made with coconut oil, carrots, celery leaves. Ready in 40 minutes. Gluten-free.
Cauliflower Banh Mi
Hearty vegan banh mi sandwiches loaded with caramelized roasted cauliflower, sriracha mayo, and tangy quick-pickled carrots and radishes.
Cauliflower Rice Buddha Bowl
Riced cauliflower base with roasted veggies and tahini. Fresh, flavorful, and healthy!
Charred Lemon and Zucchini Pasta
Smoky charred zucchini and lemon brighten a creamy tahini-dressed whole wheat pasta with red beans, spinach, and fresh dill.
Chickpea & Spinach Coconut Stew
A warming, golden stew with tender chickpeas, wilted spinach, and aromatic spices in a rich coconut-tomato broth.
Chickpea & Spinach Naan Flatbread Pizza
Warm naan topped with a curried chickpea-spinach spread, roasted cherry tomatoes, and a drizzle of tahini. Indian-inspired flatbread pizza in 20 minutes.
Chickpea Buddha Bowl
Yes, another Buddha bowl, one of my go-to meals because there are so many options! Roasted chickpeas with sweet potato and tahini
Chickpea Curry without Coconut Milk
A flavorful vegan curry with chickpeas, baking soda, vegetable oil. Ready in 40 minutes. Gluten-free.
Chickpea Shakshuka
Chickpeas simmered in a spiced, smoky tomato sauce with cumin, paprika, and a touch of harissa. Middle Eastern comfort served with crusty bread for dipping.
Chickpeas with Kale and Cilantro-Lime
A delicious plant-based chickpeas with kale and cilantro-lime made with kale, chickpeas, frozen fava beans. Ready in 25 minutes. Gluten-free.
Chinese Kung Pao Chickpeas
A quick, fiery stir-fry of crispy chickpeas with roasted peanuts, dried chiles, and a tangy-sweet kung pao sauce over steamed rice.
Chinese Takeout-Style Tofu and Broccoli
Sticky, spicy, and slightly sweet tofu and broccoli tossed in a ginger-chili sauce and served over fluffy white rice.
Chipotle Black Bean and Rice Stuffed Poblanos
Roasted poblano peppers packed with smoky chipotle black beans, brown rice, and zucchini, topped with fresh pico de gallo and avocado.
Chipotle Black Bean Burgers
Smoky chipotle black bean patties with a crispy crust, served on buns with avocado, lettuce, and salsa.
Chipotle Jackfruit Tacos
Smoky, shredded chipotle jackfruit in warm corn tortillas with a crunchy cilantro-lime slaw and creamy avocado.
Chipotle Sweet Potato & Black Bean Bowl
Roasted chipotle-spiced sweet potato wedges with seasoned black beans, cilantro-lime rice, and a creamy avocado-lime crema. Smoky, fresh, and filling.
Chow Mein
A delicious plant-based chow mein made with vegetable stock, liquid amino acids, white sugar. Ready in 25 minutes. Gluten-free.
Chunky Spanish Rice
Bursting with flavor, chunky and crispy veggies — perfect for any weeknight meal with a Colombian twist.
Classic Italian Minestrone
A hearty vegetable soup loaded with zucchini, green beans, pasta, and white beans in a rich tomato broth. The Italian classic, perfect for any season.
Classic Lentil Sloppy Joes
A nostalgic American comfort classic made plant-based with tender lentils simmered in a tangy, sweet, and smoky tomato sauce on toasted buns.
Classic Vegan Lentil Sloppy Joes
Sweet-tangy lentil sloppy joe filling piled onto toasted buns. Based on widely published lentil sloppy joe recipes — a vegan family dinner staple.
Coconut Chickpea Curry
Quick one-pot chickpea curry with warm spices
Coconut Chickpea Curry
A creamy, aromatic one-pot curry loaded with chickpeas and spinach over fluffy rice.
Coconut Curry Noodle Soup
A warming bowl of rice noodles in a creamy yellow coconut curry broth with crispy tofu, spinach, and fresh herbs.
Coconut Ginger Butternut Squash Soup
A silky-smooth butternut squash soup with coconut milk, fresh ginger, and a hint of curry. Velvety, warming, and naturally sweet.
Coconut Lemongrass Noodle Soup
A fragrant, warming broth infused with lemongrass, ginger, and coconut milk, loaded with rice noodles, mushrooms, and bok choy. Southeast Asian comfort in a bowl.
Coconut Turmeric Rice with Black Beans & Mango
Fragrant golden coconut rice paired with seasoned black beans, fresh mango salsa, and crispy plantain chips. A tropical comfort bowl.
Coconut-Peanut Chickpea & Broccoli Stir-Fry
Chickpeas and broccoli in a creamy coconut-peanut sauce over rice. Inspired by The Endless Appetite's popular weeknight stir-fry.
Cold Sesame Noodle Salad
Chilled soba noodles in a rich sesame-tahini dressing with crunchy vegetables and edamame. A refreshing no-cook dinner for warm evenings.
Cream of Asparagus Soup
A hearty plant-based soup made with coconut oil, onion, garlic. Ready in 35 minutes. Gluten-free.
Creamy Garlic Mushroom Pasta
Pasta tossed with sautéed mushrooms in a rich cashew cream sauce with garlic, thyme, and a splash of white wine.
Creamy Garlic Pasta
Silky cashew cream sauce with garlic and fresh herbs
Creamy Lemon Garlic Pasta with Artichokes
Al dente pasta tossed in a silky cashew-lemon cream sauce with tender artichoke hearts, sun-dried tomatoes, and fresh basil. Bright, rich, and elegant.
Creamy Lemon Orzo with White Beans & Spinach
Silky orzo cooked risotto-style with white beans, baby spinach, and a bright lemon-garlic finish. One-pot comfort.
Creamy Mushroom & White Bean Skillet
Earthy mushrooms and tender white beans simmered in a garlicky, creamy thyme sauce. Rustic French comfort in one pan.
Creamy Mushroom Risotto
A rich, velvety Italian risotto with deeply sautéed cremini and shiitake mushrooms, white wine, and a finish of nutritional yeast and lemon. Pure comfort.
Creamy Mushroom Stroganoff
Tender sautéed mushrooms in a rich, creamy cashew-paprika sauce over wide egg-free noodles. Russian-inspired comfort at its best.
Creamy Pumpkin Mac & Cheese
A cozy, autumn-inspired mac and cheese with a velvety pumpkin-cashew sauce and a hint of nutmeg. Based on popular vegan pumpkin pasta recipes.
Creamy Tomato Basil Pasta
Penne in a velvety roasted tomato and cashew cream sauce with fresh basil.
Creamy Tomato Basil Soup
Silky tomato soup with fresh basil and cashew cream
Creamy Tomato Tortellini Soup
A rich, creamy tomato soup loaded with cheese-free tortellini and fresh spinach. A cozy weeknight dinner the whole family will love.
Creamy Vegan Butternut Squash Mac and Cheese
Rich and creamy butternut squash mac and cheese with roasted vegetables, vegan cheddar, and a garlicky everything bagel breadcrumb topping.
Creamy Vegan Mushroom Stroganoff
Rich, umami-packed mushroom stroganoff with a silky coconut milk sauce tossed with pasta and fresh dill.
Creamy Vegan Mushroom Stroganoff
A rich, creamy stroganoff with mixed mushrooms in a savory cashew-cream sauce over egg-free noodles. A classic comfort recipe veganized.
Creamy Vegetable Soup
A hearty plant-based soup made with farfalle pasta, great northern beans, stewed tomatoes. Ready in 37 minutes.
Creamy White Bean & Kale Pasta Bake
Penne and cannellini beans baked in a garlicky, lemony cashew cream with kale, topped with a crispy breadcrumb crust. Comfort food elevated.
Crispy Italian Herbed Tofu
Extra-firm tofu cubed, coated in Italian herbs and soy sauce, then air-fried until golden and satisfyingly crispy.
Crispy Peanut Tempeh Stir-Fry with Broccoli
Golden pan-fried tempeh and crisp broccoli tossed in a sweet-savory peanut sauce with a kick of sriracha. Quick, crunchy, and protein-packed.
Crispy Sesame Chickpea Bowl
Oven-roasted sesame-crusted chickpeas over brown rice with steamed broccoli, edamame, and a tangy miso-ginger dressing.
Crispy Tofu & Vegetable Peanut Stir-Fry
Golden pan-fried tofu with colorful stir-fried vegetables in a savory-sweet peanut sauce over rice. Based on widely published registered dietitian tofu stir-fry recipes.
Cuban Black Bean & Plantain Rice Bowl
Saucy Cuban-style black beans with caramelized sweet plantains, tangy pickled onions, and cilantro-lime rice. A tropical comfort bowl.
Cuban Lentil Picadillo
A plant-based take on the Cuban classic — green lentils simmered with olives, raisins, tomatoes, and warm spices over yellow rice. Sweet, savory, and tangy.
Cuban Picadillo with Lentils over Rice
A plant-based Cuban picadillo made with lentils, green olives, raisins, and capers in a savory tomato sauce. Sweet, tangy, and deeply flavorful.
Curried Chickpea Burgers
These curried chickpea burgers are packed full of nutrient-rich quinoa and chopped chickpeas. Made creamy by softened carrots and onion and richly flavored with curry paste, you can cook them on the stove or on the BBQ.
Curried Tofu & Vegetable Pot Pie Skillet
A creamy, mildly curried vegetable and tofu filling with peas and potatoes, topped with puff pastry triangles baked until golden.
Delicious Fried Rice
A delicious plant-based delicious fried rice made with water, white rice, dried oregano. Ready in 45 minutes.
Double Tomato Courgetti Spaghetti
Find out how to make your own Double Tomato Courgetti Spaghetti with this delicious and easy to follow vegan recipe!
Easy Black Bean Soup
A hearty plant-based soup made with extra-virgin olive oil, onion, bell pepper. Ready in 40 minutes. Gluten-free.
Easy Chickpea Curry
Creamy coconut chickpea curry with crushed tomatoes, curry paste, and wilted spinach, ready in 20 minutes and served over rice.
Easy Creamy Mushroom Risotto
Creamy vegan risotto with onion, garlic, herbes de provence. Ready in 45 minutes. Gluten-free.
Easy Red Curry with Tofu and Vegetables
A flavorful vegan curry with firm tofu, light soy sauce, coconut milk. Ready in 29 minutes.
Easy Tacos
In the mood for a Mexican-inspired treat? Tuck into these easy vegan tacos by our friends at Green Vie. Packed with veggies and topped with a zingy sauce, this recipe is a must-try for family dinner night. Customise the quantities as needed and don’t be afraid to experiment!
Easy Vegan Carbonara
Creamy cashew-based carbonara sauce coats al dente spaghetti and is topped with smoky, crispy tofu pancetta for a satisfying Italian comfort meal.
Easy Vegan Jackfruit Tacos
Smoky, spiced shredded jackfruit tacos ready in 25 minutes, topped with creamy avocado, crisp red onion, and fresh cilantro.
Edamame Crunch Sushi Bowl
All the flavors of a sushi roll, deconstructed into a bowl — seasoned rice, edamame, avocado, cucumber, nori, and a spicy sriracha mayo drizzle.
Eggplant & Chickpea Shakshuka
A rich tomato-based shakshuka with cubed eggplant, chickpeas, and warming Middle Eastern spices. Scoop up with crusty bread.
Eggplant Curry with Fresh Mint
A flavorful vegan curry with vegetable oil, eggplant, green onion. Ready in 35 minutes. Gluten-free.
Enchiladas
Corn tortillas stuffed with beans and vegetables in red sauce
Ethiopian Misir Wot (Red Lentil Stew)
A deeply spiced Ethiopian red lentil stew simmered with berbere-style seasonings until thick and velvety. Rich, warming, and naturally protein-packed.
Fajitas
A delicious plant-based fajitas made with extra-virgin olive oil, red wine vinegar, dried oregano. Ready in 40 minutes. Gluten-free.
Falafel Bowl
Chickpea falafel with hummus and salad
Fettuccine with Spinach Pesto and Carrot Ribbons
Whole grain fettuccine tossed with a vibrant cilantro-spinach pistachio pesto and tender shaved carrot ribbons.
Filipino Adobo Mushrooms over Rice
Meaty king oyster mushrooms braised in a tangy, garlicky soy-vinegar adobo sauce until glossy and caramelized. A vegan take on a Filipino classic.
Garden Tacos
Plant-based tacos loaded with coconut oil, zucchini, tomato. Ready in 16 minutes. Gluten-free.
General Tso's Chick'n
A delicious plant-based general tso's chick'n made with frozen meatless chicken nuggets, peanut oil, green onions. Ready in 30 minutes.
General Tso's Tofu
Crispy pan-fried tofu tossed in a sweet, savory, and spicy General Tso's sauce, served over fluffy white rice.
Ginger Noodle Bowl
A nourishing plant-based bowl with coconut oil, bok choy, garlic. Ready in 40 minutes.
Gluten-Free Mushroom Soup
A hearty plant-based soup made with extra-virgin olive oil, onion, mushrooms. Ready in 40 minutes. Gluten-free.
Gnocchi with Pesto, Spinach, and Cannellini Beans
A delicious plant-based gnocchi with pesto, spinach, and cannellini beans made with frozen spinach, gnocchi, extra-virgin olive oil. Ready in 35 minutes. Gluten-free.
Gochujang Roasted Cauliflower Rice Bowl
Caramelized gochujang-glazed cauliflower over sesame rice with quick-pickled cucumbers and a creamy sriracha mayo. Korean flavors in a build-your-own bowl.
Golden Turmeric Chickpea Bowl
Turmeric-roasted chickpeas and cauliflower over fluffy basmati rice with a bright lemon-herb drizzle and crunchy pickled onions.
Greek Gigantes Plaki (Giant Baked Beans)
Large butter beans baked in a rich tomato-herb sauce with garlic and dill until tender and slightly caramelized. A Greek taverna classic.
Greek Lemon Orzo with Spinach & White Beans
A bright, one-pot Greek comfort dish with tender orzo, creamy cannellini beans, wilted spinach, and a punchy lemon-dill finish.
Greek-Inspired Spaghetti Squash
Comforting vegan pasta made with squash, extra-virgin olive oil, onion. Ready in 40 minutes. Gluten-free.
Green Goddess Power Bowl
A nourishing bowl of quinoa, roasted broccoli, avocado, chickpeas, and cucumber with a creamy green goddess tahini dressing. Bright, filling, and deeply green.
Green Lentil Curry
A flavorful vegan curry with cooking oil, onion, bell pepper. Ready in 35 minutes. Gluten-free.
Grillable Burger
Hearty plant-based burgers made with walnuts, extra-virgin olive oil, onion. Ready in 45 minutes. Gluten-free.
Harvest Grain Bowl
Autumn-inspired bowl with farro, roasted squash, and cranberries
Hawaiian Pineapple Fried Rice
Sweet caramelized pineapple, edamame, and crispy vegetables tossed with day-old rice in a savory-sweet soy glaze. Tropical weeknight comfort.
Hawaiian Tofu Poke Bowl
Marinated tofu cubes in a soy-sesame-ginger poke sauce over sushi rice with avocado, edamame, cucumber, and crispy wonton strips.
Indian Aloo Gobi (Potato & Cauliflower Curry)
A dry-style Indian curry of tender potatoes and cauliflower florets seasoned with turmeric, cumin, and ginger. A beloved home-style classic.
Indian Chana Masala
A classic North Indian chickpea curry simmered in a deeply spiced tomato-onion sauce with garam masala, ginger, and a hint of heat. Served over basmati rice.
Indian Vegetable Biryani
A fragrant, layered rice dish with spiced mixed vegetables, golden raisins, and toasted cashews. Based on widely published one-pot biryani recipes adapted for 30 minutes.
Indian-Spiced Cauliflower and Potato Casserole
A hearty Indian-spiced casserole of cauliflower, potatoes, chickpeas, and brown rice simmered in fragrant tomato sauce.
Indonesian Nasi Goreng (Fried Rice)
A sweet, savory Indonesian fried rice with kecap manis, shallots, chili, and crispy fried shallots on top. Southeast Asian comfort food.
Indonesian Tempeh Satay with Peanut Sauce
Marinated tempeh skewers grilled or pan-seared until caramelized, served with a creamy spiced peanut dipping sauce, jasmine rice, and fresh cucumber salad.
Jackfruit Carnitas Tacos
Smoky, spiced shredded jackfruit fills warm corn tortillas for a satisfying plant-based taco night that rivals any carnitas.
Jackfruit Ceviche
A Latin American-inspired dish using canned green jackfruit in place of fish or shellfish.
Jackfruit Pulled Sandwiches
BBQ-style pulled jackfruit on toasted buns
Jackfruit Tacos
Plant-based tacos loaded with jackfruit in brine, vegetable oil, water. Ready in 13 minutes. Gluten-free.
Jamaican Coconut Curry with Kidney Beans
Creamy coconut curry loaded with tender kidney beans, potatoes, and Scotch bonnet heat, seasoned with allspice and thyme. Caribbean warmth in a bowl.
Jan's Carrot Soup
A hearty plant-based soup made with carrots, onion, sweet potatoes. Ready in 45 minutes. Gluten-free.
Japchae Korean Noodles
A delicious plant-based japchae korean noodles made with korean sweet potato noodles, sesame oil, soy sauce. Ready in 27 minutes.
Kale and Chickpea Soup
A hearty plant-based soup made with spray, garlic, onion. Ready in 45 minutes. Gluten-free.
Korean Bibimbap Bowl
Korean rice bowl with seasoned vegetables and gochujang
Korean Bibimbap Bowl
A colorful Korean rice bowl with sautéed vegetables, crispy tofu, spicy gochujang sauce, and pickled carrots arranged over steamed rice.
Korean Gochujang Tempeh Rice Bowl
Crispy caramelized tempeh glazed in a sweet-spicy gochujang sauce over rice with quick-pickled cucumbers and fresh greens.
Korean Gochujang Tofu Bowl
Crispy pan-fried tofu glazed in a sweet-spicy gochujang sauce over rice with steamed bok choy and pickled cucumber.
Korean Japchae (Sweet Potato Glass Noodles)
Chewy glass noodles stir-fried with colorful vegetables, shiitake mushrooms, and a sweet soy-sesame sauce. A beloved Korean celebration dish, ready in 25 minutes.
Lazy Falafel Plate with Tahini Sauce
Baked chickpea falafel crumbles served over a bed of hummus and tabbouleh-style salad with warm pita and tahini drizzle. Inspired by The Endless Appetite's lazy falafel.
Lebanese Mujadara with Crispy Onions
A beloved Lebanese dish of tender lentils and rice topped with a mountain of deeply caramelized onions. Simple ingredients, extraordinary flavor.
Lemon Herb Couscous Bowl
Fluffy couscous with roasted vegetables and lemon dressing
Lemony Tuscan White Bean and Kale Soup
Creamy, hearty white bean and kale soup brightened with fresh lemon juice and fragrant rosemary, no cream required.
Lentil & Mushroom Shepherd's Pie
A hearty filling of lentils, mushrooms, carrots, and peas in savory gravy, topped with creamy mashed potatoes and baked until golden. The ultimate comfort dinner.
Lentil & Sweet Potato Tacos
Smoky spiced lentils and roasted sweet potato cubes in warm corn tortillas with a quick pickled onion slaw and avocado crema.
Lentil Bolognese
A hearty red lentil bolognese with crushed tomatoes, walnuts, and balsamic vinegar tossed with pasta for a rich, satisfying Italian-inspired dinner.
Lentil Bolognese
A hearty, protein-rich ragu made with red lentils that melt into a thick, savory meat-style sauce.
Lentil Coconut Curry Noodles
Red lentils simmered into a thick, creamy coconut curry sauce tossed with rice noodles and spinach. A warming fusion of dal and noodle soup.
Lentil Soup
A Hearty Red Lentil Soup, perfect comfort food to warm up with.
Lentil Tacos
Plant-based tacos loaded with ancho chile powder, cumin, coriander. Ready in 30 minutes.
Lentil Tacos with Blueberry Corn Salsa
Smoky spiced lentil tacos topped with a bright blueberry corn salsa and creamy avocado on warm corn tortillas.
Loaded Black Bean Sweet Potato Fries
Crispy baked sweet potato fries piled high with seasoned black beans, cashew queso, jalapeños, and fresh toppings. A fun, shareable dinner.
Loaded Sweet Potato Boats
Baked sweet potatoes stuffed with seasoned black beans, corn, avocado, and a cilantro-lime drizzle.
Loaded Twice-Baked Potatoes with Sticky BBQ Jackfruit
These twice-baked potatoes are ideal for a rainy Saturday afternoon! Stuffed with tangy, vegan crème fraîche, chives and sticky BBQ jackfruit, these make a delicious comfort meal. Perfect for when you have a little more time to spare, and perfect to enjoy in front of Saturday night TV! Easy tip: Freeze any uncooked leftover jackfruit – most cans are 14oz (14oz), so you’ll only need half a can for this recipe. Recipe from Vegan Pantry by Katy Beskow, (Quadrille, £22)
Loaded Veggie Nachos with Walnut Taco Meat
Crispy tortilla chips piled high with seasoned walnut-mushroom taco meat, cashew queso, black beans, and all the fixings. Game-night comfort, fully plant-based.
Mac and Cheese
Comforting vegan pasta made with gluten-free elbow pasta, butternut squash, soy milk. Ready in 22 minutes. Gluten-free.
Maccheroni with Seitan Ragu
This hearty vegan ragu really hits the spot. Perfect for lunch or dinner, it's a real crowd-pleaser.
Mango Black Bean Salad
Refreshing tropical salad with mango and black beans
Maple-Mustard Tempeh Bowls
Roasted maple-mustard tempeh and sweet potatoes served over massaged kale with creamy avocado and tangy sauerkraut.
Mapo Tofu
A delicious plant-based mapo tofu made with vegetable broth, maple syrup, reduced-sodium soy sauce. Ready in 25 minutes.
Meat Lovers' Potstickers
A delicious plant-based meat lovers' potstickers made with vegetarian beef crumbles, napa cabbage, soy sauce. Ready in 28 minutes.
Mediterranean Baked Butter Beans
Large butter beans baked in a garlicky tomato-olive sauce with fresh herbs until bubbly and caramelized. A rustic one-dish Mediterranean dinner.
Mediterranean Falafel Bowls
Hearty Mediterranean bowls loaded with crispy falafel, creamy hummus, tabouli, and fresh vegetables for a satisfying plant-based dinner.
Mediterranean Hummus & Roasted Veggie Flatbread
Warm naan spread with creamy hummus and piled high with roasted Mediterranean vegetables, fresh arugula, and a balsamic drizzle.
Mediterranean Lentil Salad
French lentils with cucumber, tomato, and herbs
Mediterranean Pasta Salad
Cold pasta salad with olives, artichokes, and lemon vinaigrette
Mediterranean Quinoa Bowl
A fresh, colorful bowl with quinoa, chickpeas, and veggies
Mediterranean Sheet Pan Dinner
Hearty roasted tofu, potatoes, and vegetables tossed in a herbed Mediterranean marinade and served with a creamy tahini yogurt sauce.
Mediterranean Sheet Pan Vegetables with Hummus
Roasted Mediterranean vegetables — zucchini, bell peppers, red onion, and chickpeas — served over a generous smear of hummus with warm pita and fresh herbs.
Mediterranean White Bean & Farro Salad
A hearty, chewy farro salad with creamy white beans, roasted red peppers, artichoke hearts, and a bright lemon-herb vinaigrette. A satisfying warm-weather dinner.
Mexican Bean Lasagna
How hot can you go? This dairy-free Mexican take on the Italian Classic ticks all the boxes: cheese, tick. Crunchy veg, tick. Chili, TICK. Make it as hot or not as you and the family like, just adjust the amount of chili flakes you add for the perfect kick.
Mexican Black Bean Soup
A thick, smoky black bean soup with cumin, chipotle, and lime, topped with avocado, tortilla strips, and fresh cilantro. Hearty and satisfying.
Mexican Street Corn Rice Bowl
Charred corn tossed with smoky spices, creamy vegan mayo, and black beans over fluffy white rice.
Middle Eastern Grain Bowl with Za'atar Chickpeas
Warm couscous topped with za'atar-roasted chickpeas, shaved cucumber, pickled turnip, cherry tomatoes, and a lemon-tahini drizzle.
Middle Eastern Inspired Veggie Balls with Lambs Lettuce
These Middle Eastern Inspire Veggie Balls are a delicious plant-based twist. Filled with rich chestnut mushrooms and brown rice, seasoned with a fragrant tahini sauce, and coated in breadcrumbs, these won't disappoint. Served with a vibrant tomato sauce and paired with a Fresh & Naked Lambs Lettuce couscous salad, this meal is the perfect balance of warmth and freshness, bringing the flavors of the middle east to you.
Minestrone
Classic Italian vegetable soup with white beans and pasta
Miso Mushroom Udon Noodle Soup
Thick udon noodles in a savory white miso broth with shiitake mushrooms, baby bok choy, and a drizzle of chili oil. Warming Japanese comfort.
Miso-Glazed Eggplant over Rice
Japanese-style roasted eggplant halves with a caramelized sweet white miso glaze, sprinkled with sesame seeds and green onions. Silky, savory, and utterly addictive.
Mixed Root Vegetable Gnocchi in Sage-Pistachio Pesto
Want to try some vegan Mixed Root Vegetable Gnocchi in Sage-Pistachio Pesto? This recipe is simple to follow and makes a whole lotta gnocchi.
Mongolian Seitan (Vegan Mongolian Beef)
Crispy pan-fried seitan tossed in a sweet and savory garlic ginger soy sauce for a satisfying plant-based take on Mongolian beef.
Moroccan Spiced Red Lentil Soup
A velvety, warmly spiced lentil soup with cumin, cinnamon, and a squeeze of lemon. Simple, nourishing, and deeply satisfying on a cold evening.
Moroccan Vegetable Tagine
Fragrant stew with chickpeas, apricots, and warm spices
Mushroom & Black Bean Enchiladas
Corn tortillas stuffed with sautéed mushrooms, seasoned black beans, and cashew crema, smothered in red enchilada sauce and baked until bubbly.
Mushroom & Walnut Bolognese
A rich, meaty mushroom and walnut ragu simmered with red wine and tomatoes over pappardelle. The depth of flavor rivals a traditional Bolognese.
Mushroom and Chestnut Wellington
A delicious and warming vegan showstopper
Mushroom Masala
A delicious plant-based mushroom masala made with vegetable oil, stick, cumin seeds. Ready in 40 minutes. Gluten-free.
Mushroom Risotto
Creamy arborio rice with sautéed mushrooms
Mushroom Shawarma
This mushroom shawarma is a spin on a classic Middle Eastern dish – made the plant-pusher way! Make your own with this recipe!
Mushroom Stroganoff
Rich and creamy mushroom stroganoff over egg-free noodles
Mushroom Stroganoff
A delicious plant-based mushroom stroganoff made with oyster mushrooms, oil, onion. Ready in 20 minutes.
North African White Bean Shakshuka
A spiced, smoky tomato sauce with tender white beans, baked with a harissa swirl and topped with fresh herbs. Served with warm pita for scooping.
One-Pot Broccoli & Rice Skillet with Cashew Cheese
A quick, cheesy one-pot meal with rice, broccoli, and a creamy cashew cheese sauce. Based on The Endless Appetite's reader-favorite one-pot recipe.
One-Pot Coconut Curry with Pasta and Vegetables
A flavorful vegan curry with extra-virgin olive oil, onion, garlic. Ready in 30 minutes.
One-Pot Creamy Tuscan Pasta
Penne simmered in a garlicky sun-dried tomato and spinach cream sauce with white beans, all in one pot. Italian comfort with minimal cleanup.
One-Pot Tomato Basil Orzo
Creamy orzo simmered in a garlicky tomato broth with fresh basil and a hint of red pepper flakes. A beloved one-pot recipe from the Forks Over Knives community.
Pad See Ew (Thai Stir-Fried Wide Noodles)
Wide rice noodles stir-fried with broccoli, tofu, and a sweet-savory dark soy sauce. Thailand's beloved street noodle dish.
Pad Thai
Classic pad Thai with tofu and tamarind sauce
Paella
A delicious plant-based paella made with boiling water, white rice, extra-virgin olive oil. Ready in 40 minutes. Gluten-free.
Parsnip, Kale & Kidney Bean Hotpot
Perfect for cosy nights in: a comforting hotpot with earthy mushroom, vitamin-rich kale and filling kidney beans.
Pasta e Fagioli
A classic Italian pasta and bean soup with ditalini, kidney beans, tomatoes, and fresh herbs. Thick, warming, and endlessly comforting.
Pasta with Creamy Miso Cashew Sauce
Comforting vegan pasta made with penne pasta, unsalted cashews, miso paste-mellow white mo. Ready in 21 minutes.
Pea & Mint Soup
Fancy making your own Pea & Mint Soup? Follow this delicious, 100% plant-based vegan recipe to find out how!
Peanut Noodle Bowl
Rice noodles tossed in a spicy peanut sauce
Peanut Tempeh Lettuce Cups
Savory crumbled tempeh in a sweet-spicy peanut-lime sauce, scooped into crisp butter lettuce leaves with crunchy toppings.
Penne alla Vodka (Cashew Cream)
A rich, blush-colored vodka sauce made creamy with cashews, tossed with penne and finished with fresh basil. The Italian-American classic, plant-based.
Peruvian Green Rice with Crispy Tempeh
Fragrant cilantro-spinach green rice topped with crispy golden tempeh strips and a bright ají amarillo cream. A vibrant South American dinner.
Pesto Pasta
Find out how to make your own 100% vegan Pesto Pasta with this delicious plant-based recipe. Your tastebuds willl thank you!
Pinto Bean & Green Chile Burritos
Creamy refried pinto beans, tangy green chiles, cilantro-lime rice, and crunchy romaine wrapped in a warm flour tortilla. Hearty Southwestern comfort.
Pinto Bean & Kale Bowl over Creamy Grits
Smoky pinto beans and braised kale served over creamy Southern-style grits. A plant-based soul food dinner inspired by Forks Over Knives recipes.
Pinto Bean Enchilada Casserole
A layered casserole of corn tortillas, seasoned pinto beans, enchilada sauce, and cashew crema baked until bubbly. All the enchilada flavor, easier assembly.
Portobello Mushroom Burgers
Grilled portobello caps with balsamic glaze on brioche buns
Portobello Mushroom Fajitas
Sizzling strips of meaty portobello mushrooms with charred peppers and onions, served with warm tortillas, fresh guacamole, and lime. Restaurant-style fajita night at home.
Portobello Mushroom Steaks
Tender, juicy portobello mushroom caps marinated in a smoky balsamic glaze and seared to a deep golden brown.
Portobello Steaks
A delicious plant-based portobello steaks made with portobello mushrooms, balsamic vinegar, vegan worcestershire sauce. Ready in 15 minutes.
Pozole
Traditional Mexican hominy stew with mushrooms and chiles
Protein-Packed Spicy Quinoa with Edamame
A delicious plant-based protein-packed spicy quinoa with edamame made with water, quinoa, vegetable bouillon. Ready in 45 minutes.
Pumpkin & Black Bean Chili
A cozy autumn chili with pumpkin puree, black beans, and warm spices. Thick, creamy, and naturally sweet from the pumpkin. Based on popular fall vegan chili recipes.
Pumpkin Bisque
A delicious plant-based pumpkin bisque made with extra-virgin olive oil, onion, vegetable broth. Ready in 20 minutes. Gluten-free.
Pumpkin Sage Pasta
A velvety pumpkin cream sauce with crispy fried sage, tossed with rigatoni and finished with toasted pecans. Autumn comfort in every bite.
Quick and Easy Seitan Vegan Chicken Bites
Crispy pan-fried seitan bites coated in a sticky sweet chili hoisin glaze, ready in just 20 minutes with only a handful of pantry ingredients.
Quick Easy Chili
A smoky, hearty vegan chili with canola oil, onion, green bell pepper. Ready in 30 minutes. Gluten-free.
Quick Red Lentil Dal
Velvety red lentils simmered with onion, garlic, ginger, and warming Indian spices. Served over basmati rice.
Quick Sushi
A delicious plant-based quick sushi made with precooked brown rice, nori, mat. Ready in 15 minutes. Gluten-free.
Quick Vegetable Pad Thai
Tangy, savory, slightly sweet rice noodles loaded with crunchy vegetables and a tamarind-inspired sauce.
Quinoa Black Bean Tacos
Plant-based tacos loaded with extra-virgin olive oil, onion, tomato sauce. Ready in 40 minutes. Gluten-free.
Quinoa Pumpkin Chili
A spicy satisfying treat in a bowl.
Quinoa Salad with Vegetables
A fresh plant-based salad featuring vegetable broth, quinoa, carrots. Quick to prepare in 45 minutes. Gluten-free.
Red Curry Dumpling Bake
Frozen dumplings baked in a creamy coconut red curry sauce with bok choy, finished with fresh lime and scallions for an easy one-dish dinner.
Red Lentil & Walnut Bolognese with Penne
A rich, meaty vegan bolognese made with red lentils and walnuts in a slow-simmered tomato sauce. Based on Rainbow Plant Life's widely loved recipe, adapted for 30 minutes.
Roast Cauliflower and Cashew Soup
This warming Roast Cauliflower and Cashew Soup is the perfect seasonal dish, packed with delicious flavors and whole foods!
Roasted Beet & Lentil Power Salad
Earthy roasted beets and tender green lentils over peppery arugula with toasted walnuts, pickled onion, and a tangy balsamic-maple dressing. A hearty dinner salad.
Roasted Butternut Squash and Apple Soup
Make your own 100% plant-based and delicious Roasted Butternut Squash and Apple Soup with Spiced Pumpkin Seeds!
Roasted Cauliflower & Chickpea Tacos with Lime Crema
Spiced roasted cauliflower and chickpeas tucked into corn tortillas with shredded cabbage and a tangy lime crema. Based on Two Peas and Their Pod's popular recipe.
Roasted Eggplant & Pomegranate Grain Bowl
Miso-roasted eggplant over farro with pomegranate seeds, toasted almonds, and a lemon-herb dressing. A stunning Middle Eastern-inspired dinner.
Roasted Red Pepper Hummus Bowl
Vibrant hummus bowl with roasted vegetables and warm pita
Roasted Red Pepper Pesto Pasta
A vibrant, smoky red pepper pesto blended with walnuts and garlic, tossed with warm pasta and baby arugula. Based on The Endless Appetite's popular 20-minute recipe.
Roasted Vegetable Lasagna
Find out how to make your own Roasted Vegetable Lasagna with this simple and easy-to-follow vegan recipe! It's delicious!
Roasted Vegetable Quinoa Bowl
I'm on a bowl kick this week! This one is quinoa topped with roasted zucchini, bell pepper, and chickpeas.
Sesame Ginger Edamame Bowl
Warm grain bowl with edamame, ginger dressing, and pickled veggies
Sesame Ginger Tofu with Broccoli
Crispy baked tofu and broccoli florets tossed in a sticky sesame-ginger sauce, served over jasmine rice.
Sesame Miso Eggplant
A delicious plant-based sesame miso eggplant made with sesame oil, japanese eggplant, bell pepper. Ready in 26 minutes.
Sesame Noodle Bowl
Soba or rice noodles with sesame dressing and veggies
Sesame Orange Tempeh with Broccoli
Crispy golden tempeh glazed in a sticky, tangy orange-sesame sauce with steamed broccoli over jasmine rice. Better than Chinese takeout.
Sesame Tempeh Bowls
Crispy tempeh coated in a savory sesame sauce served over jasmine rice with tender broccoli florets for a quick weeknight bowl.
Sheet Pan Pasta with Roasted Red Pepper and Tomato Sauce
Roasted red pepper and tomato sauce tossed with pasta, kale, cauliflower, and vegan sausage for a hearty, flavor-packed dinner.
Sheet Pan Roasted Cauliflower, Tomatoes, and Garbanzo Beans
A delicious plant-based sheet pan roasted cauliflower, tomatoes, and garbanzo beans made with spray, extra-virgin olive oil, garlic. Ready in 35 minutes. Gluten-free.
Sheet Pan Tofu Fajita Bowls
Crispy sheet pan tofu and charred bell peppers seasoned with homemade fajita spices, served over rice with avocado and warm tortillas.
Sloppy Joes
A delicious plant-based sloppy joes made with oil, onion, vegan meatless grounds. Ready in 20 minutes.
Slow Cooker Sweet Potato Chili
A smoky, hearty vegan chili with potatoes, kidney beans, tomatoes. Ready in 13 minutes. Gluten-free.
Smoky Black Bean & Quinoa Chili
A thick, smoky chili packed with black beans, quinoa, corn, and fire-roasted tomatoes. High-protein, freezer-friendly, and ready in 30 minutes.
Smoky Black Bean Burgers
Hearty, smoky bean patties with a crispy exterior and tender center.
Smoky Black Bean Soup with Lime & Avocado
A creamy, smoky one-pot black bean soup with cumin, smoked paprika, and a squeeze of lime, topped with avocado and crushed tortilla chips. Widely published vegan staple.
Smoky Black Bean Tacos
Seasoned black beans loaded into warm tortillas with crunchy slaw, creamy avocado, and a zesty lime crema.
Smoky Cauliflower Steaks with Chimichurri
Thick cauliflower steaks roasted until charred and tender, topped with a vibrant fresh herb chimichurri and served over crispy smashed potatoes.
Smoky Chili
A smoky, hearty vegan chili with extra-virgin olive oil, onion, vegetarian burger crumbles. Ready in 30 minutes. Gluten-free.
Smoky Chipotle Chickpea Tacos
Mashed smoky chipotle chickpeas in warm tortillas with quick-pickled onions and avocado. Based on The Endless Appetite's popular chipotle chickpea taco recipe.
Smoky Lentil-Walnut Tacos
A savory lentil and walnut taco meat seasoned with smoky spices, loaded into warm tortillas with all the fixings.
Southern Greens
A delicious plant-based southern greens made with extra-virgin olive oil, garlic, kale. Ready in 45 minutes. Gluten-free.
Southwest Sweet Potato & Quinoa Chili
A thick, smoky chili loaded with sweet potato, quinoa, fire-roasted tomatoes, and warm Southwest spices. Hearty, protein-packed, and perfect for batch cooking.
Spaghetti
Comforting vegan pasta made with zucchini, vegetable broth, onion. Ready in 40 minutes. Gluten-free.
Spaghetti with Sicilian Pesto
A vegan take on a classic, prepared especially for Veganuary by a master chef.
Spanish Chickpea & Spinach Stew (Espinacas con Garbanzos)
A traditional Spanish tapa turned dinner — chickpeas and spinach braised in a smoky, cumin-spiced tomato sauce. Quick, rustic, and deeply flavorful.
Spanish Patatas Bravas with Romesco Sauce
Crispy roasted potato cubes served with a smoky roasted red pepper romesco sauce and garlicky aioli. A Spanish tapas classic turned into a hearty dinner.
Spicy Bean Burgers with Avocado Salsa
If it’s truly hot outside then these are easily transferred to the BBQ to cook!
Spicy Black Bean Noodles (Jajangmyeon-Style)
Thick wheat noodles tossed in a savory, slightly sweet black bean-mushroom sauce. Inspired by the popular Korean-Chinese dish.
Spicy Ethiopian Lentil Stew
A hearty one-pot red lentil stew spiced with berbere, simmered with potatoes and spinach for bold, warming Ethiopian-inspired flavor.
Spicy Korean Tofu Stew
Fiery Korean sundubu-style stew with soft tofu and vegetables
Spicy Mixed Bean Tacos
These Spicy Mixed Bean Tacos are a flavourful, plant-based treat, with a filling combination of mushrooms, beans and aromatic herbs, all seasoned with a kick of spice. Topped with melted Plant-Based Mature Cathedral City Cheese, they are deliciously satisfying!
Spicy Peanut Noodles
Thick noodles tossed in a creamy, spicy peanut-lime sauce with crunchy vegetables.
Spicy Peanut Ramen
Rich peanut broth ramen with crispy tofu and bok choy
Spicy Peanut Sweet Potato Bowl
Roasted sweet potato cubes and crispy chickpeas over rice, drizzled with a creamy spicy peanut sauce and topped with pickled cabbage.
Spicy Peanut-Coconut Ramen
A creamy, spicy broth of peanut butter and coconut milk loaded with ramen noodles, crispy tofu, corn, and bok choy. A fusion ramen that's rich, warming, and deeply satisfying.
Spicy Red Pasta with Lentils
Hearty red lentil pasta sauce spiked with chili flakes and Italian herbs, tossed with pasta for a satisfying 30-minute plant-based dinner.
Spicy Soba Bowls with Bok Choy
Buckwheat soba noodles and edamame are topped with pickled fennel, fresh chile, and a creamy tahini-miso dressing for a bold, satisfying bowl.
Spicy Szechuan Mapo Tofu
Silky tofu in a fiery, numbing Szechuan sauce with shiitake mushrooms and garlic over steamed rice. Bold, deeply savory, and ready in 20 minutes.
Spicy Tempeh Dan Dan Bowl
Crumbled tempeh in a spicy sesame-chili sauce over rice with steamed bok choy and a shower of green onions. Bold Szechuan-inspired comfort.
Spicy Thai Basil Fried Rice
A punchy, aromatic fried rice loaded with garlic, chili, vegetables, and a generous handful of fresh Thai basil. Street food energy at your kitchen table.
Spinach and Nutmeg Quinoa Bake
Delicious hot or cold — perfect for dinner or lunch boxes.
Spinach Lentil Dal
This one is "Dal-licious"!!! Indian-style red lentils with spinach.
Spring Orzotto
Creamy risotto-style orzo with fresh asparagus, snap peas, and lemon, finished with vegan butter and nutritional yeast for a bright spring dinner.
Sticky Garlic Tofu with Green Beans
Crispy pan-fried tofu cubes and blistered green beans glazed in a sticky garlic-maple sauce. A sweet-savory weeknight hit.
Sticky Sesame Tofu with Broccoli
Pan-seared and broiled tofu with tender broccoli in a sticky, garlicky sesame sauce that comes together in 30 minutes.
Stir-Fry
A quick plant-based stir-fry with canola oil, onion, garlic. On the table in 40 minutes.
Stuffed Acorn Squash with Wild Rice & Cranberries
Roasted acorn squash halves filled with a savory-sweet mixture of wild rice, dried cranberries, pecans, and fresh herbs. A stunning fall dinner.
Stuffed Bell Peppers with Lentils & Rice
Colorful bell peppers filled with a savory mixture of lentils, rice, tomatoes, and warm spices, baked until tender.
Summer Veg Tacos
A great family meal. Kids love 'em!
Sushi Bowl
Deconstructed sushi with avocado, cucumber, and sesame
Sweet Chili Tofu with Broccoli
Crispy baked tofu tossed in a sticky sweet chili glaze with steamed broccoli over jasmine rice. Simple, saucy, and irresistible.
Sweet Potato and Bean Burritos
A delicious plant-based sweet potato and bean burritos made with sweet potatoes, yellow onion, extra-virgin olive oil. Ready in 40 minutes.
Sweet Potato Chickpea Curry
A flavorful vegan curry with extra-virgin olive oil, onion, garlic. Ready in 30 minutes. Gluten-free.
Sweet Potato Coconut Curry
A sweet potato recipe with a bit of Indian flair. Mild curry with sweet potato and spinach
Sweet Potato Soup
Velvety sweet potato soup with a touch of maple
Sweet Potato Soup with Kale Pesto
A hearty plant-based soup made with extra-virgin olive oil, celery, onion. Ready in 40 minutes. Gluten-free.
Sweet Potato Tacos
Plant-based tacos loaded with potatoes, extra-virgin olive oil, cayenne pepper. Ready in 40 minutes. Gluten-free.
Sweet Spiced Seitan Skewers
These sweet spiced seitan skewers are sure to be a hit with your BBQ guests.
Sweetcorn Fritters, Black Bean Salsa and Avocado
Packed with juicy sweetcorn and fragrant red onion, these moreish Sweetcorn Fritters, Black Bean Salsa and Avocado taste of pure sunshine.
Szechuan Dan Dan Noodles
Spicy, numbing Szechuan noodles in a savory chili-sesame sauce with crumbled tempeh and bok choy. Street-food bold.
Tempeh Bánh Mì Bowl
All the flavors of a Vietnamese bánh mì in bowl form — lemongrass-marinated tempeh, quick pickled vegetables, fresh herbs, and sriracha mayo over rice.
Tempeh Tikka Masala
Marinated and pan-seared tempeh cubes simmered in a rich, creamy tomato-cashew tikka sauce with warm Indian spices. A hearty twist on the classic.
Teriyaki Tempeh Rice Bowl with Pickled Veg
Glazed teriyaki tempeh over steamed rice with a rainbow of quick-pickled vegetables and a sesame garnish. A balanced, colorful dinner bowl.
Teriyaki Tofu Bowl
Glazed teriyaki tofu over steamed rice with edamame
Teriyaki Tofu Rice Bowls
Crispy pan-fried tofu glazed in savory teriyaki sauce, served over steamed rice with shredded cabbage and scallions.
Teriyaki Tofu Stir-Fry
Crispy pan-seared tofu with vibrant broccoli and bell peppers in a sticky-sweet teriyaki glaze.
Tex-Mex Stuffed Peppers
Bell peppers filled with a hearty mixture of rice, black beans, corn, and smoky spices, baked until tender and topped with avocado crema.
Thai Basil Eggplant & Tofu Stir-Fry
Tender eggplant and crispy tofu wok-fired with Thai basil, chili, and garlic in a savory-sweet sauce. Aromatic, bold, and deeply satisfying.
Thai Basil Tempeh Stir-Fry
Crumbled tempeh stir-fried with garlic, chiles, and fresh Thai basil leaves. Served over jasmine rice.
Thai Coconut Curry
A delicious Thai recipe you may be "Curry-ous" to try.... Creamy coconut curry with tofu and vegetables
Thai Coconut Curry with Tofu
A rich and vibrant red curry loaded with crispy tofu and tender-crisp vegetables in creamy coconut sauce.
Thai Coconut Sweet Potato Soup
A silky, creamy soup of roasted sweet potato blended with coconut milk, red curry paste, and lime. Velvety, warming, and aromatic.
Thai Larb Lettuce Cups with Crumbled Tofu
A fresh, tangy Thai salad of crumbled seasoned tofu with mint, cilantro, shallots, and toasted rice powder, served in crisp lettuce cups.
Thai Mac n Cheese
Comforting vegan pasta made with sunflower seeds, coconut milk, red curry paste. Ready in 40 minutes.
Thai Mango Curry
Sweet and spicy curry with ripe mango and snap peas
Thai Massaman Curry with Potatoes & Peanuts
A mild, aromatic Thai curry with tender potatoes, roasted peanuts, and warm spices of cinnamon and cardamom in a rich coconut sauce. Comforting and deeply flavored.
Thai Peanut Noodles
Quick and creamy peanut noodles tossed with edamame, fresh veggies, and a tangy sriracha-lime sauce, ready in 15 minutes.
Thai Pumpkin Red Curry
Creamy red curry with tender cubes of kabocha pumpkin, crispy tofu, and fresh Thai basil in a rich coconut sauce. A fall-meets-Southeast-Asia crossover.
Thai Tempeh Buddha Bowl
A satisfying buddha bowl with marinated tempeh, quinoa, fresh greens, and roasted sweet potato drizzled with a creamy cashew curry sauce.
Thai Tom Kha Coconut Soup with Mushrooms
A fragrant, creamy Thai coconut soup with mushrooms, galangal-style aromatics, and a squeeze of lime. A vegan take on the beloved tom kha gai.
The Ultimate Mediterranean Bowl
A hearty Mediterranean bowl packed with crispy falafel, fresh parsley-tomato salad, creamy hummus, olives, and tahini sauce.
Three Bean Chili
Hearty chili with kidney, black, and pinto beans
Tofu and Sweet Potato Curry
A flavorful vegan curry with sunflower oil, onion, garlic. Ready in 45 minutes. Gluten-free.
Tofu and Vegetables Stir-Fry with Couscous
A quick plant-based stir-fry with tofu, extra-virgin olive oil, curry powder. On the table in 45 minutes.
Tofu Katsu Curry
Crispy panko-crusted tofu cutlets served alongside Japanese curry sauce over steamed rice. A beloved Japanese comfort dinner.
Tofu Musubi Bake
A deconstructed musubi bake layered with smoky glazed tofu, seasoned sushi rice, furikake, and vegan mayo, broiled until golden.
Tofu Satay Kebabs with Fresh Herbs
Find out how to make your own Tofu Satay Kebabs with Fresh Herbs with this delicious, easy-to-follow plant-based recipe!
Tofu Stir-Fry with Ginger Soy Sauce
Crispy baked tofu and fresh vegetables tossed in a savory ginger-soy sauce, served over brown rice for a satisfying weeknight dinner.
Tofu Stir-Fry with Peanut Sauce
A quick plant-based stir-fry with light coconut milk, peanut butter, soy sauce. On the table in 35 minutes.
Tofu Tacos
Plant-based tacos loaded with coconut oil, frozen bell peppers onions, tomatoes. Ready in 35 minutes. Gluten-free.
Tomato Mushroom Roast
Perfect with all the usual trimmings!
Tortilla Soup
A hearty plant-based soup made with tortillas, avocado oil, chile. Ready in 45 minutes. Gluten-free.
Tuna Salad
A fresh plant-based salad featuring extra-virgin olive oil, soy milk, salt. Quick to prepare in 10 minutes. Gluten-free.
Tuscan Ribollita (Bread & Bean Soup)
A thick, hearty Tuscan peasant soup loaded with cannellini beans, kale, vegetables, and chunks of crusty bread simmered until stew-like.
Tuscan White Bean & Kale Soup
A rustic, brothy Italian soup loaded with creamy cannellini beans, hearty kale, and rosemary. Simple, soul-warming, and ready in 25 minutes.
Ultimate Tomato Soup
A hearty plant-based soup made with tomatoes, onion, pepper. Ready in 45 minutes. Gluten-free.
Vegan Alfredo Pasta with Mushrooms & Peas
A silky cashew-based alfredo sauce tossed with sautéed mushrooms and sweet green peas over fettuccine. A dairy-free twist on the classic.
Vegan Birria Tacos
Crispy broth-dipped corn tortillas filled with saucy oyster mushrooms and melted vegan mozzarella, served with a rich guajillo-ancho dipping broth.
Vegan Corn Chowder
Creamy, hearty corn chowder made with cashew cream, tender potatoes, and smoky spices in a rich savory broth.
Vegan Eggplant Meatballs
Hearty baked eggplant meatballs made with chickpeas, fresh herbs, and panko breadcrumbs — perfect over spaghetti or tucked into a sub roll.
Vegan Greek Sheet Pan Dinner
Colorful vegetables and tofu tossed in lemony garlic Greek seasoning, roasted until golden, and finished with kalamata olives and vegan feta.
Vegan Jackfruit Chili with Beans
Thick and hearty jackfruit chili loaded with black beans, kidney beans, and smoky spices that comes together in one pot in 30 minutes.
Vegan Japanese Curry
A rich, thick Japanese-style curry with potatoes, carrots, and shiitake mushrooms, lightly sweetened with grated apple and served over rice.
Vegan Kefta Tagine with Moroccan Chickpea Meatballs
Spiced Moroccan-style chickpea meatballs simmered in a hearty vegetable and potato stew with warm ras el hanout and fire-roasted tomatoes.
Vegan Korean Bibimbap
A vibrant Korean-inspired rice bowl topped with savory lentils, wilted spinach, fresh carrots, cucumber, and kimchi with a rich sesame drizzle.
Vegan Meatball Marinara Subs
Baked lentil-mushroom meatballs in a rich marinara sauce stuffed into toasted sub rolls. A hearty plant-based Italian-American sub sandwich.
Vegan Mofongo (Fried Mashed Plantains)
A delicious plant-based vegan mofongo (fried mashed plantains) made with green plantains, organic tomato sauce, fresh cilantro. Ready in 45 minutes. Gluten-free.
Vegan Mushroom Pot Pie
Creamy mushroom and vegetable filling topped with flaky puff pastry squares for a comforting plant-based pot pie.
Vegan Mushroom Stroganoff
Creamy one-pot mushroom stroganoff with rotini pasta, vegan sour cream, and savory broth comes together in under 30 minutes.
Vegan Pad See Ew (Thai Wide Noodles)
Chewy wide rice noodles stir-fried with broccoli, tofu, and a sweet-savory dark soy sauce. Thailand's most popular noodle dish, fully plant-based.
Vegan Penne alla Vodka
Creamy cashew-based vodka sauce with crushed tomatoes, garlic, and fresh basil tossed with penne for a rich, restaurant-worthy weeknight dinner.
Vegan Thai Peanut Noodles
Silky noodles tossed in a creamy peanut-lime sauce with crisp bell pepper, carrot, green onion, and cilantro, ready in 20 minutes.
Vegan Zucchini Pesto Pasta
Sautéed zucchini blended with pistachios, basil, spinach, and nutritional yeast makes a vibrant pesto tossed with your favorite pasta.
Vegetable Lo Mein with Crispy Tofu
Savory stir-fried lo mein noodles tossed with crispy tofu, tender vegetables, and a sesame-soy sauce ready in 30 minutes.
Veggie Burrito Bowl with Cilantro-Lime Rice and Chili Corn Salsa
A hearty burrito bowl with cilantro-lime brown rice, spiced black beans, fajita veggies, corn salsa, and guacamole.
Veggie Pot
Find out how to make your own Veggie Pot with this easy to follow 100% vegan recipe prodived by Garden Gourmet!
Veggie Stir-Fry
A colorful vegetable stir-fry over rice
Very Easy Bean Burgers
Find out how to make your own Very Easy Bean Burgers with this easy to follow, delicious and 100% vegan recipe!
West African Jollof Rice
A one-pot West African celebration dish of rice simmered in a spiced tomato-pepper sauce until deeply flavored and slightly smoky.
West African Peanut & Sweet Potato Stew
A rich, creamy groundnut stew with tender sweet potato, wilted greens, and warm spices over rice. Deeply comforting and naturally packed with protein.
Wicked Easy Black Pepper + Sriracha Tofu
When you’ve had a long day or just don’t feel like following a bunch of steps, this Wicked Easy Black Pepper and srirach tofu is for you!
Winter Vegetable Risotto
Creamy Arborio risotto with roasted butternut squash, carrot, and parsnip, finished with tahini, nutritional yeast, and fresh lemon.
Zucchini Boats
A delicious vegan breakfast made with zucchini, roma tomatoes, garlic. Ready in 40 minutes. Gluten-free.
Zucchini Noodle Primavera
Spiralized zucchini with tomato and basil sauce
Zucchini Pesto Pasta
Pasta tossed with homemade basil-walnut pesto and zucchini
Snacks (20)
Air Fryer Sweet Potatoes
Crispy on the outside and fluffy on the inside, these seasoned air fryer sweet potato cubes come together in just 20 minutes.
Chocolate Mug Cake
Rich, fudgy chocolate mug cakes made in minutes with simple pantry staples and melty vegan chocolate chips.
Crispy Crunchy Roasted Chickpeas
Golden, crunchy roasted chickpeas seasoned with chili powder and thyme make a satisfying, protein-packed plant-based snack.
Easy Peanut Butter Balls
No-bake peanut butter balls with chocolate chips and an optional chocolate coating, ready in minutes with just a few pantry staples.
Melon Poke Stack with Avocado-Wasabi Drizzle
A vibrant no-cook poke stack layered with three fresh melons on shredded napa cabbage, finished with a creamy avocado-wasabi drizzle.
Mexican Street Corn Dip
Creamy, smoky elote-inspired dip with charred corn, vegan yogurt, lime, and jalapeño — ready in 20 minutes and perfect for sharing.
Ninja Creami Chocolate Ice Cream
Rich, ultra-creamy vegan chocolate ice cream made in the Ninja Creami with a high-protein base and no dairy needed.
Ninja Creami Vanilla Ice Cream
A high-protein, creamy vegan vanilla ice cream made in the Ninja Creami with just a handful of pantry staples.
Peanut Butter Cup Protein Ice Cream
Creamy vegan chocolate-peanut butter ice cream made with protein powder and plant-based milk, topped with a peanut butter drizzle.
Pistachio Butter
Creamy, naturally green pistachio butter made from roasted pistachios blended until silky smooth — perfect for toast, baking, or eating by the spoonful.
Red Bean Ice Cream
Creamy, naturally sweet nice cream made with blended adzuki beans, date paste, and frozen blueberries for a wholesome frozen treat.
Scrumptious Vegan Chex Mix
A savory, crunchy party snack mix with cereal, pretzels, and nuts coated in a buttery umami-packed seasoning sauce.
Smashed Cucumber Salad with Chili Crisp
Crunchy smashed cucumbers tossed in a tangy, garlicky soy and sesame dressing with chili crisp for a bold, refreshing side salad.
Vanilla Mug Cake
Soft and fluffy single-serve vegan vanilla mug cake made with simple pantry ingredients and ready in under 5 minutes.
Vegan Bocconcini (Vegan Mozzarella Balls)
Creamy, stretchy cashew-based mozzarella balls set in a salted brine, perfect for Caprese salads, pizza, or Italian appetizers.
Vegan Charcuterie Board
A stunning plant-based charcuterie board loaded with vegan cheeses, hummus, crackers, fresh fruit, veggies, nuts, and olives for any gathering.
Vegan Cheese Bread
Soft, fluffy garlic bread swirled with melted vegan cheddar and topped with a buttery parsley glaze for the ultimate comfort snack.
Vegan Million Dollar Dip
A creamy tofu-based dip loaded with toasted almonds, vegan cheddar, bacon bits, and green onions — perfect for parties and game night.
Vegan Nachos
Crispy tortilla chips loaded with taco-seasoned black beans and a creamy cashew nacho cheese sauce, baked until perfectly toasted.
Vegan S'mores Bars
Chewy, gooey s'mores bars layered with vegan marshmallows and chocolate chips in a graham cracker cookie dough base.
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