There’s no sausage–or faux sausage–here! Mushrooms, carrots, and onions replace the meat in this vegetarian remake of the classic Southern breakfast.
This hemp seed pesto recipe has 3 additional grams of protein per 1/4 cup compared to traditional basil pesto made with pine nuts. It’s also the perfect way to use up your end-of-summer basil crop!
Not sure what to do with kohlrabi? This easy curry dish pairs it with fresh summer tomatoes, sweet corn, and tofu.
These Peanut Butter Chocolate Cupcakes are from Cara Reed’s new cookbook, Decadent Gluten-Free Vegan Baking. Because you might not eat wheat or dairy, but you can still get your party on with delicious cupcakes!
Making seafood substitutes at home can be a little tricky, but this vegan version of tuna salad comes pretty close to the real thing. Hello tuna salad sandwiches!
One pot, lots of veggies! This easy weeknight dinner is ready in about 9 minutes, and it’s packed with savory, Asian-inspired goodness.
Lentils and walnuts combine to make a meaty vegan taco filling in this easy recipe from the new Choosing Raw cookbook.
This vegetarian take on General Tso’s Chicken features pan-fried seitan and crunchy broccoli, covered in a sweet (but not too sweet) sauce.
No oven required here. You’re just a few hours away from a satisfying slow cooker lasagna packed with summer’s best veggies.
Our recipe tester declared these fritters to be one of the best recipes she’s ever made — they’re that good! Find out how to make them yourself and get some tips on how to grow carrots at home.
We’re sharing a sweet-and-spicy grilled fruit and quinoa salad from Terry Hope Romero’s new cookbook, Salad Samurai.
These veggie-and-cheese kebabs are marinated in and basted with a fresh and tangy chermoula sauce—perfect for a summery weeknight meal.
Get out your spiralizer, it’s zucchini noodle time! Zucchini noodles are tossed with a light lemon-garlic dressing, oven-roasted tomatoes, and pine nuts in this simple salad recipe.
Braised zucchini teams up with heirloom cherry tomatoes and chickpeas in this simple summer dinner — it’s done in under 25 minutes! Get the recipe and enter to win a Le Creuset saucier on the Marketplace.
With smoky tempeh, crispy pan-fried quinoa, and black beans, this meatless spin on Cuban fried rice is packed with protein and flavor. It’s also the perfect way to use up leftover quinoa!
There’s a new non-mayo potato salad in town. This version is packed with veggies and has Mediterranean flavor to spare. Mayo haters rejoice!
Squash blossoms are only in season for a short amount of time, so get them while you can! We’ve stuffed them with goat cheese, given them a crispy cornmeal crust, and baked them to perfection in this light summer dinner recipe.
Teriyaki-marinated tofu, sweet pineapple, and tender zucchini, all grilled to perfection, and then served up in crispy lettuce cups and drizzled with a sesame-sriracha sauce. Beware: this one can be a little messy to eat — but it’s so worth it!
Homemade vegan doughnuts topped with a rich chocolate glaze and crispy coconut bacon. Smoky, sweet, and totally addictive – you can’t eat just one!
Corn isn’t the only grain that can be popped! Amaranth is an ancient grain that can be popped on the stove, just like popcorn. We love it as a nutritious addition to these homemade granola bars.
Chipotle Peach BBQ Sauce adds a sweet-and-spicy twist to these vegetarian sloppy joes. And yes, farro replaces the ground beef!
Tender roasted green beans are topped with toasted panko, lemon zest, and grated Parmesan cheese in this easy summer side dish recipe.
You might not think of beets as a summer vegetable, but they can be grown in warmer weather too! We’ve got a few tips for growing them yourself and a tasty pizza recipe that uses both the beet greens and the roots.
We’re celebrating the release of Julia’s new cookbook, Let Them Eat Kale!, by sharing her tasty Roasted Garlic Kale Hummus — and with a big giveaway!