Forget take-out! With seared tofu and tender veggies simmered together with Indian spices, this tofu vindaloo is a delicious vegan dish that can be made at home.
Baked ziti with a creamy pumpkin sauce, topped with a layer of cheese and crispy sage leaves — this casserole is the perfect way to welcome fall!
Couscous, chickpeas and cauliflower are the perfect vehicle to try trendy za’atar. Top it all off with a parsley-tahini sauce and brown-butter pine nuts.
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!
These 20 one-skillet and one-pot vegetarian dinners make mealtime easy. From pasta to quinoa to farro, we’ve got lots of recipe ideas!
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.
This vegetarian taco casserole includes a hearty three-bean filling, layers of veggies and crunchy tortilla chips and, of course, plenty of cheese.
No more soggy enchiladas! Stacks are the way to go. This version layers sautéed summer vegetables with cheese and tangy roasted tomatillo sauce.
A kale-and-cashew cheese filling makes this vegan spanakopita hearty and filling—sans dairy or eggs!
Not sure what to do with kohlrabi? This easy curry dish pairs it with fresh summer tomatoes, sweet corn, and tofu.
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.
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.