All Recipes
Mushroom Stroganoff
Earthy mushrooms simmer in a creamy Dijon-tomato sauce and drape over buttery egg noodles for a vegetarian riff on the classic.
Roasted Veggie Enchiladas
Corn tortillas stuffed with smoky sheet-pan vegetables, black beans, and cheese bake under a blanket of red enchilada sauce.
Butternut Squash Risotto
Creamy arborio rice gently stirred with roasted butternut squash, sage, and vegetarian Italian-style hard cheese for a fall-ready main course.
Chana Masala
Tender chickpeas simmered in a tomato-onion gravy perfumed with garam masala, cumin, and ginger for a hearty plant-based curry.
Thai Green Curry
Fragrant green curry paste simmers with coconut milk, tofu, and crisp vegetables for a quick, soulful dinner.
Paneer Tikka Masala
Tandoori-spiced paneer cubes broiled until charred, then simmered in a creamy tomato-onion masala sauce.
Ratatouille with Creamy Polenta
Provencal stewed vegetables spooned over soft vegetarian Italian-style hard cheese polenta for a comforting vegetarian supper.
Falafel Pita Wraps
Crispy baked falafel tucked into warm pita with crunchy vegetables and lemony tahini sauce.
Heirloom Caprese Salad
Juicy heirloom tomatoes layered with creamy vegetarian mozzarella, basil, good olive oil, and balsamic glaze.
Mediterranean Panzanella
Toasted bread cubes soak up a lemony vinaigrette with tomatoes, cucumbers, chickpeas, vegetarian feta, and herbs.
Roasted Veggie Buddha Bowl
Sheet-pan roasted vegetables and crispy chickpeas piled over quinoa with avocado and lemon-tahini dressing.
Chickpea Niçoise Salad
A vegetarian spin on the French classic with chickpeas standing in for tuna alongside green beans, potatoes, and jammy eggs.
Crispy Kale Caesar Salad
Lacinato kale massaged with creamy vegetarian Caesar dressing, roasted chickpea croutons, and shaved vegetarian Italian-style hard cheese.
Skillet Shakshuka
Eggs poached in a spiced tomato-pepper sauce with vegetarian feta, herbs, and crusty bread for dipping.
Spinach Mushroom Quiche
Flaky pie crust filled with sautéed mushrooms, baby spinach, vegetarian Alpine-style cheese, and a silky egg custard.
Margherita Flatbread
A speedy pizza-night favorite with blistered flatbread, garlicky tomatoes, vegetarian mozzarella, and basil.
Stuffed Portobello Mushrooms
Roasted portobello caps filled with herbed ricotta, sun-dried tomatoes, and crunchy breadcrumbs.
Fresh Vegetable Spring Rolls
Crunchy vegetables, herbs, and rice noodles wrapped in rice paper with a gingery peanut dipping sauce.
Moroccan-Spiced Root Vegetable Quinoa
Sheet-pan roasted root vegetables tossed with cinnamon-cumin quinoa, preserved lemon, and orange-harissa dressing.
Pistachio Rose Overnight Chia Parfaits
Creamy almond milk chia pudding layered with rosewater yogurt, pistachios, and fresh berries for a make-ahead dessert-breakfast hybrid.
Gochujang Crispy Tofu Protein Noodle Bowls
High-protein edamame noodles loaded with crunchy tofu, edamame, and a glossy gochujang sauce for a 35-minute dinner.
Berry Cottage Cheese Protein Smoothie Bowls
Blended cottage cheese, Greek yogurt, and mixed berries whipped into spoonable bowls with crunchy superfood toppings.
Charred Broccolini Burrata Crostini
Crispy sourdough toasts topped with smoky broccolini, lemon-chili oil, and creamy vegetarian burrata for a crowd-friendly starter.
Spicy Za’atar Roasted Chickpea Snack Mix
Crunchy roasted chickpeas tossed with toasted pepitas, pistachios, and dried apricots in a smoky za’atar spice glaze.