Apple cinnamon baked oats
Sliceable egg-free baked oats with diced apples, chia, and cinnamon.
Cook ahead with specific storage, reheating, and assembly guidance in every recipe.
55 recipes
Sliceable egg-free baked oats with diced apples, chia, and cinnamon.
Soft banana-oat cookies with peanut butter and cinnamon.
Quinoa cooked with black beans, tomatoes, corn, and cumin in one pan.
Overnight oats with frozen blueberries, chia, and unsweetened soy milk.
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.
Roasted cabbage wedges with a lemon-tahini sauce.
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.
White beans, cucumber, and tomatoes with an oregano-lemon dressing.
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 with parsley, cucumber, tomato, and a lemon dressing.
Roasted sweet potatoes filled with tomato lentils and lemon-tahini sauce.
Brown lentils and chopped walnuts in a thick tomato pasta sauce.
Oven-baked oats and pumpkin seeds lightly coated with maple syrup.
Brown lentils and mushrooms baked under a soft potato topping.
Kidney beans and long-grain rice simmered with tomatoes and smoky spices.
Thick overnight oats with soy milk, peanut butter, chia, and banana.
No-bake oat bites held together with peanut butter, chia, and maple syrup.
Noodles, browned tofu, and broccoli tossed in a lime-peanut sauce.
Browned tofu over shredded cabbage with a lime-peanut dressing.
A lime-dressed quinoa salad with black beans, corn, and bell pepper.
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.
Soft white beans mashed with garlic, rosemary, and olive oil.
Red lentils and tofu cooked with tomatoes, cumin, and spinach.
Spiced seitan strips with bell peppers and rice for two filling bowls.
Rice, chickpeas, cabbage, and carrots packed with a sesame-ginger dressing.
Tempeh strips and green beans glazed with ginger, soy sauce, and sesame oil.
A chunky chickpea sandwich filling with lemon, mustard, celery, and tahini.
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.
A smooth white bean dip with lemon, tahini, and smoked paprika.
Savory chickpea flour pancakes with spinach, cumin, and lemon.
Sweet potatoes, black beans, and corn tortillas in a 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.
Brown lentils simmered with tomato paste, garlic, and oregano.
Yellow rice with frozen peas, cooked together in one saucepan.
A thick rice soup with carrots, peas, white beans, and peanut butter.
Carrot coins steamed in a skillet and finished with cumin and lemon.
Mashed white bean wraps with crunchy apple, cabbage, and mustard.
Pan-simmered gnocchi with mushrooms, white beans, and a creamy dairy-free sauce.