Black bean quinoa skillet
Quinoa cooked with black beans, tomatoes, corn, and cumin in one pan.
Plant-based main meals with estimated nutrition and independent US and Canadian ingredient costs.
31 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.
Brown lentils simmered with cabbage, carrots, and smoked paprika.
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.
Roasted tofu, potatoes, broccoli, and smoky paprika on a roomy sheet pan.
A covered-pan rice dinner with tofu, cabbage, ginger, and soy sauce.
Tofu and kidney beans simmered in a peppery tomato sauce.
A lemony skillet of white beans, golden tofu, and wilted spinach.
Roasted sweet potatoes filled with tomato lentils and lemon-tahini sauce.
Brown lentils and chopped walnuts in a thick tomato pasta sauce.
A ginger-miso broth with tofu, noodles, mushrooms, and spinach.
Brown lentils and mushrooms baked under a soft potato topping.
Kidney beans and long-grain rice simmered with tomatoes and smoky spices.
Noodles, browned tofu, and broccoli tossed in a lime-peanut sauce.
A creamy red lentil curry with tomatoes, coconut milk, and spinach.
A tomato soup with red lentils, small pasta, carrots, and spinach.
Roasted cauliflower, potatoes, and chickpeas with a lemon-tahini drizzle.
Roasted eggplant and chickpeas over quinoa with a lemon-tahini sauce.
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.
Green split peas cooked down with carrots, onion, and smoked paprika.
A thick plant-based chili with crumbled tofu, black beans, and smoky tomato sauce.
Sweet potatoes, black beans, and corn tortillas in a smoky tomato sauce.
Crumbled tempeh simmered in tomato sauce and tossed with whole-wheat pasta.
Soft red lentils with tofu cubes, spinach, ginger, and cumin.
A thick brown lentil stew with seitan, carrots, and tomatoes.
A thick rice soup with carrots, peas, white beans, and peanut butter.
Pan-simmered gnocchi with mushrooms, white beans, and a creamy dairy-free sauce.