Find your next meal.

Short penne and broccoli baked in a blended white-bean sauce with plain soy milk, nutritional yeast and garlic.

A no-cook chickpea hummus with lemon, tahini, a little cumin, and all the olive oil blended in.

Browned chopped mushrooms and partly mashed brown lentils with thyme, mustard and lemon, spooned over crisp whole-wheat toast.

Chilled rice fried with browned tofu, shredded cabbage, carrot, ginger, and a soy-sesame finish.

Small vegan banana pancakes made from blended rolled oats, a little chickpea flour, and unsweetened soy milk.

Bell pepper halves filled with cooked long-grain rice, crumbled tofu and an oregano-tomato sauce, then baked until tender.

Mashed white beans bind finely chopped broccoli inside crisp whole-wheat tortillas, with nutritional yeast, lemon and smoked paprika.

Whole-wheat bread in a thin chickpea batter, pan-cooked and topped with warm maple-cinnamon apples.

Thick blender pudding made with firm tofu, unsweetened cocoa, smooth peanut butter, soy milk, and maple syrup.

Coarse roasted cauliflower mash with warm white beans, garlic, olive oil, and lemon.

Large baked potatoes topped with broccoli and a creamy lemon-white-bean sauce with nutritional yeast.

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.

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.

Warm cocoa oats with soy milk and peanut butter.

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.

Shelled edamame tossed with lemon, chili, and a little olive oil.

Tender-crisp skillet broccoli with garlic 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.

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.

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 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.

Oven-roasted chickpeas with smoked paprika and cumin.

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.

Warm white beans and tomatoes spooned over skillet-toasted bread.

A creamy red lentil curry with tomatoes, coconut milk, and spinach.