All Recipes
Roasted Beet Lentil Salad
Warm roasted beetroot and green lentils meet a mustard-balsamic dressing, with arugula and walnuts added just before serving.
Greek Chickpea Cucumber Salad
Chickpeas, cucumber and juicy tomatoes make a fresh lunch with olives, vegetarian feta and a lemon-oregano dressing.
Lemon Herb Bulgur Salad
Fluffy bulgur mixes with chopped tomatoes, cucumber and generous fresh herbs. Lemon and olive oil make a simple, bright lunch salad.
Warm Farro Roasted Carrot Salad
Chewy farro, roasted carrots and chickpeas meet a lemon-tahini dressing. Fold spinach through while the grains are warm.
Avocado White Bean Sandwiches
Mashed white beans and avocado make a creamy vegan sandwich filling, with lemon, celery and scallions for fresh flavor and crunch.
Curried Chickpea Salad Wraps
Chickpeas, celery and raisins meet a mild curry-yogurt dressing. Partly mash the beans for a vegan wrap filling that holds together.
Roasted Cauliflower Tahini Bowls
Cumin-roasted cauliflower and chickpeas sit over quinoa, finished with a creamy lemon-tahini sauce and parsley.
Miso Mushroom Rice Bowls
Browned mushrooms get a savory miso glaze before joining rice, edamame and cucumber. Sesame seeds finish these Japanese-inspired vegan bowls.
Teriyaki Tofu Broccoli Bowls
Golden tofu and tender broccoli coat in a glossy ginger-soy glaze. Serve over rice for a satisfying vegan bowl.
Harissa Carrot Lentil Bowls
Roasted harissa carrots bring gentle heat to warm lentils and fluffy couscous. Lemon and parsley finish this colorful plant-based dinner.
Mediterranean Stuffed Zucchini Boats
Zucchini halves hold a lentil-tomato filling and a topping of vegetarian feta. Cover while baking so the shells turn tender.
Black Bean Quinoa Stuffed Peppers
Bell peppers bake around a quinoa, black bean and sweetcorn filling with smoky spices. Finish with lime and cilantro.
Spinach Lentil Stuffed Eggplant
Roasted eggplant halves carry a tomato-lentil filling with spinach and cumin. A lemon-tahini drizzle adds creaminess to this vegan main.
Creamy White Bean Polenta
Soft polenta forms a cozy base for browned mushrooms, white beans and spinach. Garlic and thyme give the topping a savory flavor.
Crispy Chickpea Potato Traybake
Potatoes and chickpeas roast with paprika, garlic and oregano until golden. Add cherry tomatoes near the end and finish with lemon.
Vegetarian Enchilada Skillet
Black beans, sweetcorn and tortilla strips simmer in a spiced tomato sauce, finished with melted vegetarian cheddar and cilantro.
Roasted Squash Black Bean Quesadillas
Sweet roasted squash, black beans and vegetarian cheddar fill crisp skillet quesadillas. Lime lifts the soft, hearty filling.
Zucchini Corn Fritters
Grated zucchini and sweetcorn become golden skillet fritters with scallions. Squeeze the zucchini dry for a batter that holds together.
Sweetcorn Chickpea Fritters
Sweetcorn, onion and cilantro fill a warmly spiced chickpea-flour batter. Fry small portions for crisp edges and tender vegan centers.
Baked Carrot Lentil Patties
Carrots, lentils and oats form small vegan patties with cumin and parsley. Bake until firm and gently browned at the edges.
Roasted Garlic White Bean Dip
Soft roasted garlic blends with white beans, lemon and olive oil for a creamy vegan dip with a mellow savory flavor.
Classic Lemon Tahini Hummus
Chickpeas, tahini and lemon blend into smooth hummus. Whip the tahini with water first for a lighter, creamier texture.
Smoky Roasted Eggplant Dip
Very soft roasted eggplant mixes with tahini, lemon and smoked paprika. Drain the flesh before mashing for a thick, creamy vegan dip.
Edamame Lime Guacamole
Chopped edamame adds texture to mashed avocado, with lime, red onion and cilantro. A fresh, chunky vegan dip to serve right away.