Crunchy and Floral Autumn Salad with Sweet Potato, Cured Winter Squash and Daikon

Paired 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.

Vegan, Salads & sidesLee CarterOctober 10, 2020fresh herbs, winter squash, sweet potato, autumn salad, salad, fresh, crunchyComment

Maple-Chipotle Butternut Squash Steaks with Fall Vegetables

This butternut squash dish bring the flavors of fall to the table. The narrow part of the squash creates perfect round “steaks”, braised in apple cider and roasted in a maple-chipotle glaze. The wider bottom of the squash yields a supple puree, complemented by sautéed kale and a crunchy brussels sprout-apple salad. (Photo source: Jared Kent)

Sweet and Smoky Butternut Squash Chili

This richly-spiced butternut squash chili is chock-full of hearty beans and veggies that will warm you to the core on chilly autumn nights. The sweetness of the squash pairs delightfully with smoky chipotle peppers, which add just the right amount of heat.

Stuffed Acorn Squash With Wild Rice, Lentils, Cherries and Walnuts

Hearty and filling, our acorn squash stuffed with wild rice, lentils, cherries, and walnuts is a completely satisfying meal with a good nutritional profile.

Entrées, Holiday meals, VeganDená BrummerOctober 9, 2020roasted veggies, fresh herbs, Acorn Squash, Wild Rice, Dried Cherries, walnuts, lentilsComment

Thai-Inspired Roasted Carrot Soup

Packed with fresh veggies, fragrant spices, and creamy coconut milk, this Thai-inspired roasted carrot soup is the bursting with complex layers of flavors.

Vegan, SoupsDená BrummerOctober 9, 2020asian, roasted veggies, fresh herbs, carrots, thai carrot ginger soup, Thai roasted carrot soupComment

Indian-Spiced Tomato Chutney

In this simple and easy recipe, tomatoes are blended with onions, ginger and garlic to create a flavorful base. They’re then stewed with a blend of toasted Indian spices, vinegar, and sugar until it all cooks down into a tangy, sweet-sour condiment full of aromatic flavors.

Vegan, CondimentsJared KentOctober 9, 2020easy, tomatoes, garlic, healthy, indian, spices, ginger, chutney, tomato chutney, aromatic, fragrant, coriander, condimentComment

End-of-Summer Harvest Ratatouille Stew

A classic light stew from the South of France, ratatouille brings together the flavors of the last of the summer vegetable bounty: peppers, zucchini, basil and more. This version gains some crunch from a crispy breadcrumb topping.

Vegan, EntréesJared KentOctober 8, 2020french, rustic, ratatouile, tomatoes, zucchini, squash, garlic, basil, hearty, healthy, filling, dinner, classic, fresh, colorful, vegetable stewComment

Sweet Potato and Kohlrabi Korean Barbecue

Paired 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.

Vegan, EntréesLee CarterSeptember 22, 2020Plant-Based Korean Barbecue, Korean, BBQ, asian, roasted veggies, fresh herbsComment

Hearty Mushroom Stroganoff

Before I started eating more plant-based, one of my favorite meals at a bistro near my parents house was beef stroganoff, a dish that originates in Russia. Many times, beef stroganoff already has mushrooms in it—this version simply doubles down.

Crispy Orange Ginger Tofu with Snap Peas

This is the perfect recipe to fill your Chinese takeout cravings, made a little healthier at home. The chewy tofu stands up to the sticky orange sauce, and the blistered snap peas contribute a delightful crunch.

Vegan, EntréesAlec TillySeptember 8, 2020orange-ginger tofu, orange tofu, orange chicken makeover, chinese takeout, vegan orange tofuComment

Mushroom Gyros

Deeply savory and herbaceous yet refreshingly bright from the dill-cucumber yogurt sauce, even the most dedicated meat-lover will be begging for more of these mushroom gyros.

Vegan, EntréesAlec TillySeptember 7, 2020mushroom lamb gyros, mushroom gyros, cucumber yogurt, dill yogurt, mushroom sandwichComment

Jammy Blueberry and Nectarine Oat Bars

Use the freshest fruit you can find for these simple oat bars—you’ll be savoring those summer flavors in no time. Try them with some vegan ice cream for dessert, or for breakfast on the go.

Vegan, Breakfast, SweetsAlec TillySeptember 7, 2020jammy blueberry and nectarine oat bars, oat bars, summer fruit barsComment

Classic Spaghetti and Meatballs

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.

Vegan, EntréesAlec TillySeptember 7, 2020spaghetti and meatballs, meatless meatballs, beyond meat, classic spaghetti and meatballsComment

Blended Peach Mezcal Margaritas

Beat the Summer heat with these blended peach margaritas. This recipe was born out of a dire need to use up some very, very ripe peaches from the farmers market. It just so happened to be happy hour. You can use tequila or lose the booze altogether and enjoy as a mocktail, but smokey mezcal is an ideal flavor companion to sweet peaches.

Lentil-Walnut "Meat" Taco Salad

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.

Vegan, EntréesAlec TillyAugust 19, 2020taco salad, lentil-walnut meatComment

Shiitake-Tempeh Lettuce Wraps

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.

Vegan, EntréesAlec TillyAugust 19, 2020tempeh lettuce wraps, shiitake-tempeh lettuce wrapsComment

good food recipes

Stone Pier Press recipes are delicious, leave a light carbon footprint, and are either vegan or vegetarian. For more plant-based dinner ideas, sign up for our free newsletter.