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!
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!
Chipotle Peach BBQ Sauce adds a sweet-and-spicy twist to these vegetarian sloppy joes. And yes, farro replaces the ground beef!
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.
Chopped raw walnuts have a mild flavor and crumbly texture that makes them a great substitute for ground beef. We used them to give this Asian-inspired stuffed eggplant recipe a meatless makeover!
Most vegetarian Pad Thai recipes are really just glorified peanut noodles. We love peanut noodles, but they’re not Pad Thai! Our version is a restaurant-style Pad Thai, made without the fish sauce.
Beer isn’t just for drinking! It’s also for marinating. These flavorful Grilled Mushroom Tacos are topped with a crunchy pepita relish and spicy vegan crema, making them a meatless dinner that will satisfy just about anyone.
Sprouted quinoa adds a boost of nutrition to these hearty veggie burgers, while smashed avocado spread and homemade pineapple salsa make them extra delicious.
A crusty baguette smeared with creamy garlic cashew cheese and then filled with juicy tomatoes, crunchy sprouts, fresh basil, and a sweet balsamic reduction. We’re nuts for this sandwich!
This vegetarian spin on firecracker take-out features crunchy baked cauliflower in place of chicken or shrimp. Serve over rice and drizzle with a sweet and spicy homemade chili sauce for a dish that rivals any restaurant.
Spice up your garden with mizuna! We’ll tell you all you need to know to grow it yourself and share a simple pasta recipe featuring this peppery Japanese green.
This spicy Jamaican Chickpea Stew comes together in under 30 minutes! Serve it over brown rice or your favorite whole grain for a delicious weeknight dinner.
Black beans and pepper jack cheese make a hearty, delicious filling for these stuffed poblano peppers. And if you have leftovers, well that’s perfect, because they’re even better the second time around!
We love Tex-Mex food! Not just for the bold flavors and fresh ingredients, but also because Tex-Mex cuisine is so easy to make vegetarian — these 20 recipes are some of our favorites.
A few simple shortcuts make this flavorful pizza completely doable for a weeknight dinner. Because pizza night should never be complicated.
Our meatless version of Tandoori chicken features a spicy whole-roasted head of cauliflower, Indian-spiced quinoa for serving, and a creamy yogurt sauce to tame the heat. This is a dinner that’s sure to impress!
Creamy avocado, sweet caramelized onions, vitamin-packed spinach, and Jack cheese melt together in a crispy golden-brown tortilla. These will be your new favorite quesadillas!
Take your portabella burgers to the next level by basting them with a red wine reduction and serving them on grilled focaccia. So fancy!
This easy dinner uses two of our favorite pantry staples: a tube of prepared polenta and a can of black beans. Add fresh vegetables, salsa, and cheese and you’ve got yourself a delicious Mexican-inspired meal!
Pho in 30 minutes? Yes, it’s possible! We use a simple ginger broth as the base for this vegetarian version of pho and instead of sliced meat, we serve it with sautéed shiitake mushrooms.
These Huevos Rancheros Enchiladas work as a weekend breakfast or a weeknight dinner. They’re easy like that! And they’re sure to be a hit with your whole family too.
Our vegetarian version of gyros replaces the meat with marinated grilled veggies and the tzatziki with a dairy-free Creamy Cucumber Dill Sauce. They might not be authentic, but they’re so delicious, you won’t care!