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Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
Made of thin ribbons of yellow and green squash, mingled with that strangest of gourds—the spaghetti— and supported by a creamy and indulgent mascarpone polenta.
Everyone will love these burgers—they’re delicious, easy to make, and packed with plant protein, heart-healthy flax, and walnuts.
Want a quick and tasty lunch bowl? Whip up a batch of the cheesy sauce to serve with whole- grain pasta and vegetables.
The vegetables and whole grains used in this recipe give the dish a big nutritional boost, while the cashew cheese adds good flavor without all the bad fats found in real cheese or purchased vegan...
These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.
This classic Indian recipe will become a family favorite for its robust flavor.
Enjoy these flavorful meatless meatballs hot out of the oven and topped with sweet and sour sauce or with a spaghetti sauce or gravy.
This simple but very flavorful tomato sauce will complement any firm, white fish, adding a savory, tangy dimension.
This recipe is a great way to celebrate the abundance of summer.