This 30-minute recipe from vegan chef Del Sroufe has a high yield. Enjoy some as leftovers, cold or reheated.
Lentils add nourishing heartiness to this one-step, one-pot recipe.
This vegan risotto recipe from actress Mayim Bialik recreates the creaminess of traditional risotto using almond milk, tahini, and a dash of nutritional yeast.
An almond- and chickpea-flour slurry thickens this chowder-style soup, which showcases the hearty, nutty goodness of wild rice.
This super healthy vegan burger will hit the spot after a long workday.
Eating vegan doesn’t mean giving up comfort-food favorites, as this extra-cheesy mac proves.
This vegan take on the tuna salad sandwich has been a consistent fan favorite.
If you’ve never tried celeriac, this quick and delicious weeknight recipe is a great introduction.
Lentils are a staple for plant-based kitchens. Made in the Instant Pot, this versatile dish can be served on its own or with grains, hot or as a cold spread.
A few minutes of effort deliver fragrant, flavorful results in this easy (and weeknight-friendly) dish.
Vegan, oil-free fried rice: Yes, it’s possible—and delicious!
This vegan variation on a lunch classic—egg salad—can be stored in the fridge for two days.
You probably already have most of these ingredients in your pantry. Put them to good use with this nourishing vegan stew—the perfect dinner for a chilly night.
This vegan tuna casserole is far healthier than the cholesterol-loaded original, and just as tasty.
A veggie pasta dish is another must-have in the plant-based recipe box, and this is one of our most popular ever.
This colorful curried casserole features hits the spot and works well reheated.
Customize this pesto pasta with veggies of your choosing, such as asparagus or sun-dried tomatoes.
Jackfruit makes a mouthwatering meat substitute for savory vegan tacos.
Rice, beans, veggies, and salsa are served on a bed of baked tortilla chips in this satisfying vegan burrito bowl.