All Recipes
Spiced Pumpkin Chickpea Soup
Pumpkin and chickpeas simmer with cumin, cinnamon and coriander. Blend part of the soup for a thick broth with plenty of whole chickpeas.
Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.
Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.
Cauliflower Potato Aloo Gobi
Cauliflower and potatoes cook in a tomato-spice base until tender. Add the cauliflower after the potatoes so both keep their shape.
Creamy Butter Bean Masala
Soft butter beans simmer in a spiced tomato sauce enriched with blended cashews. A creamy vegan main with garlic, ginger and garam masala.
Peanut Sweet Potato Chickpea Stew
Sweet potatoes and chickpeas make a hearty tomato stew with ginger and smooth peanut butter. A little chili balances the rich, nutty sauce.
Vegetarian Three Bean Chili
Kidney, black and pinto beans simmer with tomatoes, peppers and smoky spices. Mash a few beans for a thick vegetarian chili that freezes well.
Lentil Walnut Bolognese
Brown lentils and finely chopped walnuts give this tomato pasta sauce its hearty texture. Spoon over spaghetti for a satisfying vegan dinner.
Crispy Baked Falafel
Soaked chickpeas, parsley and cilantro become crisp-edged oven-baked falafel. Plan ahead for soaking, then shape small patties and bake until golden.
Baked Harissa Tofu
Extra-firm tofu roasts in a harissa, lemon and maple marinade until its edges brown. Finish with parsley for a simple, boldly flavored vegan main.
Sesame Ginger Tempeh Stir-Fry
Golden tempeh, broccoli and peppers meet a ginger-soy sauce in a quick stir-fry. Serve over rice and finish with sesame seeds.
Maple Mustard Tofu Traybake
Tofu, baby potatoes and broccoli roast with a tangy maple-mustard glaze. Give the potatoes a head start for an evenly cooked traybake.
Mushroom Lentil Meatballs
Lentils, browned mushrooms and breadcrumbs form tender vegan meatballs. Bake until firm, then spoon over warm tomato passata.
Vegetarian Stuffed Cabbage Rolls
Tender savoy cabbage leaves wrap a rice, lentil and mushroom filling. Bake the rolls under tomato sauce for a comforting vegan main.
Black Bean Sweet Potato Tacos
Roasted sweet potatoes and warm black beans fill soft corn tortillas, with lime-dressed cabbage and mashed avocado for fresh contrast.
Crispy Cauliflower Buffalo Wraps
Battered cauliflower bakes until golden, then gets a spicy hot-sauce coating. Tuck into wraps with lettuce, carrot and a cool soy-yogurt sauce.
Smoky Jackfruit Taco Filling
Young jackfruit shreds into a smoky tomato taco filling with cumin and paprika. Use jackfruit in brine and serve in warmed corn tortillas.
Halloumi Pepper Souvlaki
Vegetarian halloumi, peppers and zucchini turn golden on a grill pan. Serve the skewers with warm pita and a cucumber-yogurt sauce.
Paneer Pea Tomato Curry
Golden paneer cubes and sweet peas simmer in a ginger-tomato sauce. Garam masala adds a fragrant finish to this vegetarian curry.
Spinach Chickpea Coconut Stew
Chickpeas and spinach cook in a coconut broth with ginger and warming curry spices. Add lime at the end to lift the creamy sauce.
Eggplant Chickpea Tagine
Soft eggplant and chickpeas simmer with tomatoes, cumin and cinnamon. Dried apricots add a gentle sweetness to this Moroccan-inspired stew.
Tofu Vegetable Red Curry
Tofu, green beans and peppers simmer in a coconut red curry, finished with basil and lime. Choose vegan curry paste for a fully plant-based meal.
Vegetarian Japanese Curry
Potatoes, carrots and tofu cook in a mild curry sauce with grated apple. A homemade flour-thickened sauce makes this comforting rice bowl vegan.
Lentil Mushroom Cottage Pie
A rich lentil and mushroom filling sits under a golden mashed-potato topping. This vegan cottage pie brings familiar comfort to a shared table.