Burgers & Wraps

This collection of vegan wraps and burgers will complement any tailgate, picnic, lunch, or dinner plans you might have. The fillings are flexible, so don’t hold back: Turn a taco recipe into burritos, eat your burger between bread slices instead of buns, or use leaf lettuce as a wrapper. Simply put, veggie burgers and wraps are portable, plant-based perfection.

California Burritos

Filled with deliciously seasoned pinto beans, plus corn, lettuce, avocado, and salsa, this California-style vegan burrito recipe makes an easy, satisfying lunch…

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Asian Veggie Wraps

Loaded with vermicelli noodles, mushrooms, and other fresh veggies, this recipe for Asian-style wraps is ideal for packed lunches. The wraps will…

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Tacos de Hongo

Taco lovers: You owe it to yourselves to indulge in these delicious meatless tacos! Recipe from the “So Tasty!” cookbook. Note: These tacos…

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Vegetable Brown Rice Sushi

Once you get the hang of rolling them, sushi rolls are actually easy to make. If you don’t have a bamboo mat,…

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Black-Eyed Pea Burgers

If you’re like me, you’re probably tired of the same old black bean burger. Here’s a great alternative, made with flavorful, earthy…

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Tucson Spicy Lentil Tacos

Several years ago, my Mom, Dad, sister Jane, Colin Campbell, and I gave a one-day “Healthy You” seminar in Tucson, Arizona. The…

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Mango and Black Bean Tacos

The cornerstone of every Blue Zones diet in the world? Beans. There are at least 70 varieties of beans to choose from…

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Easy Veggie Patties for Plant-Based Burgers

Mixed with a lot of healthy and nutritious grains, veggies, and spices, this veggie patty recipe is great for veggie burgers. It’s…

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Navy Bean Hummus and Mixed Vegetable Pita Pockets

Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors,…

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“No-Tuna” Salad Sandwich

In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve…

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Spiced Sweet Potato Tacos

These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I…

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