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This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
These meatballs, featuring nuts and tofu, are quick and easy to make and handy to keep in the freezer.
This baked vegan mac and cheese is incredibly easy to make and is a satisfying, creamy version of the classic American comfort food.
A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
For those who aren’t big fans of cauliflower—a healthy, cruciferous vegetable—this is the perfect way to serve it.
This dish is a perfect way to use fresh kale, zucchini, and tomatoes that grow abundantly in the summer.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
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