All Recipes
Chickpea Vegetable Pot Pie
Chickpeas, carrots, mushrooms and peas bake under a crisp vegan puff-pastry lid. Oat milk gives the vegetable filling a creamy texture.
Roasted Vegetable Couscous
Roasted zucchini, peppers and eggplant meet fluffy couscous and chickpeas. Lemon and parsley brighten a warm, generous vegetable dinner.
Pinto Bean Rice Burritos
Soft pinto beans in a spiced tomato sauce join rice and lime-avocado in warm tortillas. Roll tightly for an easy vegetarian lunch or dinner.
Lemon Spinach Orzo
Orzo cooks in vegetable stock until creamy, then meets spinach, lemon and vegetarian feta. A quick one-pot dinner with a bright finish.
Roasted Red Pepper Pasta
Roasted peppers, onion and garlic blend with cashews into a silky vegan pasta sauce. Lemon and basil keep the rich sauce fresh.
Creamy Vegan Mushroom Pasta
Browned mushrooms and oat cream make a savory sauce for egg-free pasta. Finish with lemon and parsley for a creamy vegan dinner.
Cherry Tomato White Bean Gnocchi
Burst cherry tomatoes coat pillowy vegan gnocchi and creamy white beans. Spinach and basil add freshness to this quick skillet meal.
Broccoli Lemon Spaghetti
Spaghetti and tender broccoli toss with garlic, chili and lemon. A little pasta water helps olive oil form a glossy, simple sauce.
Zucchini Pea Pesto Pasta
Pasta, peas and golden zucchini meet a dairy-free basil-walnut pesto. Toss off the heat to keep the fresh herbal flavor bright.
Baked Spinach Ricotta Shells
Jumbo pasta shells hold a spinach-ricotta filling in tomato sauce, topped with vegetarian cheeses and baked until golden and bubbling.
Mediterranean Vegetable Pasta Bake
Penne, zucchini, eggplant and peppers bake in oregano-tomato sauce under vegetarian mozzarella. An easy-to-share vegetable pasta dinner.
Butternut Sage Pasta
Roasted squash and sage blend into a smooth oat-milk sauce for pasta. A creamy vegan dinner with sweet squash and a fresh lemon finish.
Spicy Tomato Butter Bean Skillet
Creamy butter beans warm in a chili-tomato sauce with garlic and oregano. Tear over basil for a quick, satisfying one-pan main.
Asparagus Pea Risotto
Arborio rice turns creamy with hot stock, tender asparagus and sweet peas. Vegetarian hard cheese and lemon finish this spring-inspired risotto.
Beetroot Pearl Barley Risotto
Pearl barley simmers with beetroot for a vivid, pleasantly chewy risotto-style dinner. Dill and lemon balance the earthy vegetables.
Crispy Tofu Peanut Noodles
Golden tofu tops rice noodles tossed in a creamy peanut-lime sauce. Shredded carrot and cabbage add fresh crunch to each bowl.
Vegetable Pad Thai
Rice noodles, browned tofu and vegetables toss in a tangy tamarind sauce. Finish this vegan noodle stir-fry with peanuts and fresh lime.
Ginger Scallion Soba Bowls
Cool soba noodles and edamame meet a ginger-sesame dressing, with cucumber, carrots and scallions for a crisp, colorful bowl.
Kimchi Tofu Fried Rice
Vegan kimchi gives tofu fried rice its tangy, savory flavor. Stir-fry with peas and finish with scallions and sesame oil.
Vegetable Singapore Rice Noodles
Thin rice noodles toss with tofu, crisp vegetables and fragrant curry powder. Drain noodles well for a lively stir-fry rather than a wet sauce.
Pineapple Cashew Fried Rice
Sweet pineapple, toasted cashews and vegetables turn chilled rice into a colorful stir-fry, lightly seasoned with curry powder and soy sauce.
Baked Vegetable Jambalaya
Rice, kidney beans and vegetables bake in a smoked-paprika tomato broth. A covered pot gives this vegan jambalaya an easy oven finish.
Vegetarian Mushroom Paella
Mushrooms, peppers and peas join saffron-scented short-grain rice. Let the rice simmer undisturbed for this Spanish-inspired vegetarian dinner.
Quinoa Edamame Sesame Salad
Quinoa and edamame toss with cucumber, carrot and red cabbage in a sesame dressing. A colorful lunch bowl that can be prepared ahead.