Black bean quinoa skillet
Quinoa cooked with black beans, tomatoes, corn, and cumin in one pan.
At least 25g protein per original serving, from the recipe itself. Find meals built around tofu, beans, lentils, and other plant-based staples.
30 recipes
Quinoa cooked with black beans, tomatoes, corn, and cumin in one pan.
Large baked potatoes topped with broccoli and a creamy lemon-white-bean sauce with nutritional yeast.
Spicy tofu and chickpea wraps with crunchy cabbage and lemon-tahini dressing.
Chickpeas and spinach in a tomato sauce thickened with peanut butter.
Chickpeas and spinach in a ginger-tomato curry sauce.
Orzo pasta and chickpeas cooked together in a thick tomato sauce.
Warm cocoa oats with soy milk and peanut butter.
Roasted tofu, potatoes, broccoli, and smoky paprika on a roomy sheet pan.
Buckwheat noodles with edamame, cabbage, carrots, and sesame-lime dressing.
A covered-pan rice dinner with tofu, cabbage, ginger, and soy sauce.
Tofu and kidney beans simmered in a peppery tomato sauce.
Fluffy couscous with chickpeas, cucumber, parsley, and lemon.
A lemony skillet of white beans, golden tofu, and wilted spinach.
Brown lentils and chopped walnuts in a thick tomato pasta sauce.
A ginger-miso broth with tofu, noodles, mushrooms, and spinach.
Thick overnight oats with soy milk, peanut butter, chia, and banana.
Noodles, browned tofu, and broccoli tossed in a lime-peanut sauce.
Browned tofu over shredded cabbage with a lime-peanut dressing.
A creamy red lentil curry with tomatoes, coconut milk, and spinach.
Roasted cauliflower, potatoes, and chickpeas with a lemon-tahini drizzle.
Red lentils and tofu cooked with tomatoes, cumin, and spinach.
Spiced seitan strips with bell peppers and rice for two filling bowls.
Tempeh strips and green beans glazed with ginger, soy sauce, and sesame oil.
A chunky chickpea sandwich filling with lemon, mustard, celery, and tahini.
A thick plant-based chili with crumbled tofu, black beans, and smoky tomato sauce.
Crumbled tempeh simmered in tomato sauce and tossed with whole-wheat pasta.
Potato and tofu salad with white beans and a lemon-mustard dressing.
A breakfast skillet with golden potatoes, crumbled tofu, spinach, and nutritional yeast.
Soft red lentils with tofu cubes, spinach, ginger, and cumin.
A thick brown lentil stew with seitan, carrots, and tomatoes.