A quick sauté and a few hours in the Crock-Pot is all the effort needed for this vegan slow-cooker Indian dish—a great excuse to stock up on bulk spices.
Dry-roasted cashews are the star of this easy veggie-and-tofu stir-fry recipe–serve it over quinoa for a satisfying meal!
Skip the cereal—these cheesy make-ahead breakfast quesadillas can easily be reheated for a filling, on-the-go weekday morning meal.
A vegan BLT? Oh yes, you can! Smoky eggplant bacon, lettuce and tomatoes get topped with a spicy sriracha cashew mayo in this vegan spin on the classic.
Follow this tutorial for making and freezing your own homemade tomato sauce, and enjoy the taste of summer tomatoes all winter long–no canning equipment needed!
One-pot meals don’t have to be limited to pasta! Quinoa, chickpeas and frozen veggies get the one-pot treatment in this vegan curry recipe.
Summer meets fall in this spicy, creamy, vegan sweet corn chowder with coconut milk. Top with cilantro, jalapeños, coconut flakes and fresh corn.
The perfect on-the-go lunch! Grains layered with a rainbow of pretty veggies and greens, plus a tangy dressing and a lovely layer of avocado hummus.
This vegetarian taco casserole includes a hearty three-bean filling, layers of veggies and crunchy tortilla chips and, of course, plenty of cheese.
You don’t need a deep-fryer for crispy onion rings! These Coconut Onion Rings are baked to perfection and served with a sweet-and-spicy dipping sauce.
Grilled lettuce? Yes, grilled lettuce! Smoky, sweet grilled romaine is topped with marinated heirloom tomatoes and fresh corn, then drizzled with a creamy avocado-basil dressing.
Crispy tofu is the best tofu! And spicy tofu is even better. Serve these Buffalo tofu wings with creamy ranch dipping sauce for the perfect game day snack.
It tastes like a dessert, but you can eat it for breakfast–what’s better than that?! This Chocolate Peanut Butter Chia Breakfast Parfait is delicious and healthy.
No more soggy enchiladas! Stacks are the way to go. This version layers sautéed summer vegetables with cheese and tangy roasted tomatillo sauce.
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.