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Amazing Grains

Whole grains—such as brown rice, barley, millet, oats, quinoa, and wheat berries—serve as the hearty centerpiece in these nourishing recipes. Featuring rice-based casseroles, Instant Pot pilafs, creamy risottos, Buddha bowls, and more, these satisfying vegan recipes use grains as a vehicle for soaking up all kinds of rich flavors. Grains are easy to batch-cook: Make a big pot of grains to use in several different recipes throughout the week.

Fiesta Quinoa Salad

Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad…

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Quick Brown Rice Congee

Congee is a hot rice porridge eaten all over Asia, usually for breakfast. The meltingly tender rice makes a luscious base for…

Quick Congee see recipe

Mujadara Bowls with Parsley-Tahini Sauce

Mujadara is a Middle Eastern medley of lentils, rice, and caramelized onions. This version uses bulgur wheat instead of rice. Add roasted…

vegan mujadara bowls with chopped lettuce, colorful vegetable medley, lentils, and a creamy homemade tahini sauce with parsley - shown in a white bowl in sunlight see recipe

Crispy Tofu and Veggie Stir-Fry

Sesame-crusted tofu strips are air-fried until golden on the outside and creamy on the inside. The tofu strips will be delicate, so…

Air-Fryer Vegan Dish - Colorful Stir-Fry Dish with Veggies and Crispy Golden Sesame-Encrusted Tofu see recipe

Polenta Pizza Pie

This polenta-based “pizza pie” is a fresh, delicious mash-up of a casserole and a pizza. It’s a fun take on a classic party dish….

Vegan Polenta Pizza see recipe

Quinoa Curry Bowl

This quick and easy dish uses “stir-fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and they can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil.

Quinoa Curry Bowl see recipe

Green Goddess Grain Bowls

Plant-powered dietitian and Forks Over Knives contributor Sharon Palmer, MSFS, RDN, has a brand-new cookbook out today. California Vegan features more than…

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Spicy Tomato Sushi Rolls

Butternut squash and savory seasoned tomatoes make a succulent filling for these vegan sushi rolls. You can also make these into on-the-go…

spicy tomato sushi rolls see recipe

Blueberry Farro Grain Bowl

Blueberries bring refreshing bursts of sweetness to this colorful bowl. Farro, an ancient grain and a cousin of modern wheat berries, makes…

Blueberry Farro Grain Bowl - Colorful array of diced bell pepper tomatoes, fresh herbs, and corn, with farro and blueberries, in a reddish pink bowl with a glass of water beside see recipe

Butternut Squash Risotto

This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors…

Butternut squash risotto in a pot with balsamic glaze in a cup to the side see recipe

Stir-Fry with Peanut Sauce

Stir-fries should be pretty. This recipe uses vegetables for variety of color (two colors of peppers), texture (crisp peas and tender cabbage),…

peanut sauce stir-fry - array of shredded cabbage, snap peas, and bell peppers tossed together and served over a bed of brown rice, shown on a gray table next to a glass of sparkling water, with chopsticks on the side see recipe

Sorghum Berry Breakfast Bowl

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very…

Vegan Breakfast Bowl see recipe