Burgers & Wraps
Grilled Nopales Tacos
Ready to switch up your veggie taco game? Move over portobello mushrooms: Grilled nopales make a meaty, satisfying filling in this mouthwatering…
see recipeSpinach-Potato Tacos
Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to…
see recipeBBQ Summer Rolls
These summery BBQ spring rolls are perfect for warm weather. They’re filled with a smoky hummus and don’t require any dip or…
see recipeShredded Portobello Open-Face Sandwiches
Sink your teeth into meaty portobello mushrooms that have been roasted in garlicky soy sauce. Sweet bell peppers, tender onions, and a…
see recipeNavy 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,…
see recipeZoodle Rolls with Pesto Sauce
Long, thin strips of zucchini, aka zucchini noodles or zoodles, are a great way to get the texture of pasta with the…
see recipeVegan Bean Gorditas
Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut…
see recipeBurritos with Spanish Rice and Black Beans
About once a week, my family eats burritos for dinner. This recipe makes a great burrito filling or side dish and doesn’t…
see recipeStacked Vegetable Sandwiches with Cilantro Chutney
One of our favorite recipes from the Forks Over Knives Family cookbook, these stacked vegetable sandwiches get extra flavor from a puréed…
see recipeAir-Fryer Portobello Burgers with Thousand Island Aïoli
Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice…
see recipePesto and Veggie Panini
Crispy bread, creamy pesto, and loads of warm, savory veggies—are you drooling yet? These superb sandwiches are the answer to all your…
see recipeCrispy Baked Falafels
I love this crispy baked falafel recipe. I eat them as an appetizer, in a pita with Green Sauce, or even on…
see recipe