These tart and tangy roasted vegetables start in your oven and end on a Greek island. They’re an effortless plant-based side dish, perfect for any meal and a guaranteed crowd pleaser. The lemon juice and olive oil are fruity and light, while the black pepper and fresh dill round out the flavor palate with full earth tones.
Read MoreThis 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.
Read MoreThese braised Brussels sprouts are a true flavor bomb. The perfect side for a vegetarian Thanksgiving dinner!
Read MoreHearty and filling, our acorn squash stuffed with wild rice, lentils, cherries, and walnuts is a completely satisfying meal with a good nutritional profile.
Read MorePacked with fresh veggies, fragrant spices, and creamy coconut milk, this Thai-inspired roasted carrot soup is the bursting with complex layers of flavors.
Read MorePaired with a thick, soy protein rich ssamjang, the roasted kohlrabi and sweet potatoes stand in well for beef in this nutritious plant-based version of the Korean classic.
Read MoreNutty farro and roasted veggies impart their own delicious flavors, but let’s be honest: it’s all about the seared mushrooms and the creamy dill sauce on this one. Comforting and filling but still light, this summertime bowl is perfect for meal prep.
Read More
