Plant-based meatballs have never been easier now that Beyond Meat is easily found in most grocery stores. And the slow-cooked marinara provides a depth of tomato flavor that you won’t want to miss.
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This taco-spiced lentil and walnut crumble packs a savory punch, perfectly balanced with the crunchy tortilla chips, tangy salsa, creamy avocado, and cool lettuce.
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Spicy, refreshing, and packed with protein, these lettuce wraps are the perfect fuel for a hot summer day. Plus, they’ll hit the table in 30 minutes or less.
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This recipe was inspired by Asian flavors such as teriyaki sauce and staple dishes such as chicken and broccoli and sesame chicken, but this one is vegan (as long as you don’t use honey). This dish makes a perfect weeknight meal because it takes less time than deciding what to order for delivery.
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Hearty mushrooms will make you say “sayonara” to chicken in this bright, lemon-caper pasta dish. Grab a glass of white, and transform traditional piccata into a healthy summer dinner that’ll hit the table in 30 minutes or less.
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A tart as easy as it is beautiful, consider this your new favorite recipe for using up your leftover summer tomato bounty. The vegan garlic and herb tofu filling makes extra, which leaves you with a deliciously tangy and creamy dip for crackers, or spread on a bagel.
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Sweet summer cherry tomatoes take traditional puttanesca to new heights, complementing the briny olives and capers, but if you want to make this dish in the colder months, you can easily swap in canned tomatoes. This version keeps it vegan, but you can always add a few anchovy fillets and grate on some parmesan cheese to add umami flavors.
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Panzanella is an Italian style of salad that uses stale bread. This summery bean version is protein-packed and full of seasonal produce. The bright green dressing gets its color from seasonal garlic scapes and fresh parsley. Serve as a side or as a main dish over greens or grains.
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One of my go-to salads features butter lettuce, shaved fennel, roasted sweet potatoes, and crispy chickpeas. Top it off with the spiced green goddess dressing and you have yourself a summer-worthy dinner.
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Not a salad for the faint of heart, this one is for my kindred eaters who love the punchy flavors of garlic, onion, vinegar, and citrus. The creamy avocado and savory tempeh tie it all together. Best of all, you can make the rice and tempeh ahead of time, leaving you prepped and ready to go when it’s salad time.
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Make this dip with fresh parsley and heirloom tomatoes, and pile it on top of salads brimming with summer veggies. My favorite combination features cucumbers, pickled peppers, kalamata olives, sunflower seeds, and a simple lemon and olive oil dressing.
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Nutty 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.
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Who knew that a humble carrot could be transformed into meaty barbecue fare? People may be surprised at your next grilling function, but it’s a fun plant-rich makeover that they’re sure to love.
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Impress your guests with this incredibly steak-like preparation of portobello mushrooms. Make any or all three of the suggested salsas, and serve alongside the other classic toppings for a delicious Mexican taco stand experience. Leftover salsas are perfect for slathering on roasted veggies or grain bowls.
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A fish free version of your favourite classic, this creamy heart of palm-based salad hits all the tangy and delicious cravings you’re looking to satisfy. Perfect served cold in the summer with a side of chips, but maybe even better as a melt.
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