Entrees
For every home cook trying to figure out what to make for dinner—again—we’ve got your back. Every one of the following plant-based recipes is robust enough to fill the starring role on your plate—sides optional.
Winter produce shines in this simple, beautiful salad. The juicy oranges are the highlight of the dish, but all the ingredients are pulling their weight! The red mizuna provides a savory base, the fried chickpeas add crunch, and the honey vinaigrette balances the sweet and tart elements of the dish perfectly.
Winter is the perfect time to enjoy the benefits of kale and cauliflower. This simple soup recipe combines both ingredients to warm you up and leave you feeling satisfied.
For a fresh burst of flavor try this lemony green goddess grain bowl packed with asparagus, white beans, and more.
Fall is a wonderful time for corn, beans, and squash. In combination, the three plants make a complete protein and will keep you feeling warm as we slip into cooler temperatures.
Crunchy, cold, quick, and heatwave-friendly: all the things you need in a summer recipe. These chickpea wraps come together in under 30 minutes and can sit in the fridge for much longer before hitting the dinner table — a recipe without heat that works on your schedule.
Soba noodles tossed in a spicy almond butter sauce and made irresistible by a colorful assortment of crunchy veggies. They’re almost too pretty to eat!
Crunchy, cold, quick, and heatwave-friendly: all the things you need in a summer recipe. These chickpea wraps come together in under 30 minutes and can sit in the fridge for much longer before hitting the dinner table — a recipe without heat that works on your schedule.
A crunchy tortilla stuffed with soy chorizo, potatoes, refried beans, and shredded cheese. What’s not to love about this spin on the classic Mexican dish?
Sweet and juicy grilled tomato, zippy crispy chickpeas, and succulent kale bites. What’s not to love in this dinner-sized salad?
This vegan take on the classic Nashville Hot Chicken Sandwich provides a punch of flavor, plant-based protein, and all the spice as the original.
This sheet-pan tofu is your newest barbecue find. No grill needed to for these crispy-crunchy mustard flavor bombs.
This combination of sautéed onion, mushrooms, and black bean not only satisfies the burger craving, but it incites another! For a shroom burger! The trick is to give everything a good chop so that there is minimal patty breakage. Serve fresh off the skillet with your favorite condiments and toppings.
This comforting pasta lends itself to an easy late June lunch or dinner and is to be best enjoyed outside on a picnic blanket. As the days get longer and summer begins to show its face in the form of sun kisses and grass stains, make this meal to celebrate the produce of late June while maximizing your time outside. It will be ready in no time!
This veggie-packed bowl is comforting and high in plant-based protein. It makes for a quick dinner and can be easily customized with seasonal produce.
These delicate, crispy, gingery dumplings have been a favorite in my family for years—ever since I became a pescatarian, and my grandmother started making this recipe with tofu and shiitake mushrooms instead of pork. Best made and enjoyed with loved ones.
The curry my mom started making for me when I first decided to eat vegetarian. Seasonal veggies give it a beautiful range of color and coconut milk provides a clean feel. It’s fool-proof and adaptable so get creative!
This is a really delicious and easy foundational recipe. The method is adaptable to a wide range of root veggies—whatever you have on hand—and the simple, flavorful mustard glaze adds a zing to wintry weeknights.