Smoky Carrot Dogs with Nacho Sauce
We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.
Yellow Bell Pepper Gazpacho
This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving.
Thai Sweet Potato Noodle Bowls
Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you don’t have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh.
Cantaloupe-White Balsamic Sorbet
This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon.
Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes
Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha.
Beer-Brushed Tofu Skewers with Barley
If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.
Tahini-Carrot Soup with Pistachios
Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini's ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. This sub keeps the soup in super-savory territory as well.
Pea and Wasabi Dip
This blend is a zippy alternative to hummus; serve with crudités or crackers. Sweet green peas offset the kicky heat of wasabi (which you'll find on the Asian foods aisle).
Szechuan Tofu with Cauliflower
We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.
No-Bake Vegan Brownies
Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Each vegan, gluten free brownie also boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein. Enjoy them for dessert or as pre- or post-workout snack. Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.
Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.
Purslane in Green Salsa
The salsa verde that flavors the purslane would make a terrific table salsa; just leave out the leaves. While purslane's gently tart flavor and soft, slightly succulent texture makes it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.
Vegan Carrot Cake Truffles
Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Cinnamon, ginger, and nutmeg compose the heady spice trinity, so don’t be shy about adding extra, if you like. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.
Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite.
Spring Soba Salad
The beauty of seasonal produce comes to life in this bright spring salad. A simple trip to your farmers market should cover all the basics, but feel free to add or remove any ingredients you prefer. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes. If you’re craving an extra boost of protein, add shredded rotisserie chicken or grilled shrimp on top.
Nothing says comfort quite like potpie. Traditionally made with chicken, we put a plant-based spin on this cozy casserole by substituting shredded jackfruit and using vegan-friendly puff pastry. With rich flavor thanks to the sautéed onions and combination of herbs, this is a vegan main dish that will fool even the most committed meat-eaters. Serve with a side salad or steamed veggies to complete the meal.
Green Pea and Parsley Hummus
Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.
We change up the classic oat and nut combo with coconut flakes and starchy buckwheat groats. Look for pale-green groats; the toasted, dark-brown buckwheat can have a bitter flavor. You can also skip the buckwheat and add another 1/2 cup rolled oats.
Chocolate-Peanut Butter Smoothie
This super-chocolaty smoothie is a tasty nondairy option. Dates offer richness and a caramel-like sweetness--naturally--while boosting fiber by about 2g.
Sofrito Pinto Beans
We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito--aromatics sautéed until tender with tomato and vinegar--and adding canned pinto beans. The result is better than any seasoned bean you'll find in a can.
Blackberry-Citrus Granola Bowl
The best way to cook steel-cut oats during the week? Don't cook them at all. Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy. Enjoy cold, or heat in the microwave for 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee.
All-Purpose Citrus Dressing
Homemade dressing comes together in minutes and is far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar or container in the refrigerator. If you're cooking for more than one, feel free to double or triple the dressing.
Brownie Energy Bites
These two-bite treats taste rich and indulgent, with absolutely no added sugar. Each also contains 3g fiber and 3g protein. We find one to be satisfying, but don't feel bad about eating two—that's only 222 calories. Store chilled in an airtight container for up to 1 week.
Sweet Potato Medallions with Almond Sauce and Chickpea Salad
It may seem too good to be true, but it’s not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you like—peanut, cashew, or sunflower butter would be delicious. And if canned chickpeas aren’t in your pantry, you can use another mild legume; try cannellini or navy beans.
Sesame-Soy Nut and Pretzel Mix
If any one dish is devoured quickly and constantly (usually by the fistful) throughout the holiday, it’s snack mix. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas. The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger.
Sesame Soba Noodles
Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can't find them.
This brittle is sweet and mildly bitter all at once—owing to the caramel flavor of the cooked sugar. We added everything you’d find on the iconic bagel of the same name except garlic and onion flakes for a nutty-savory-sweet treat. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container. Store the container in a cool, dry place. This is a decidedly grown-up sweet treat, but you can make it kid-friendly by omitting the poppy seeds and black sesame seeds and stirring in a teaspoon of ground cinnamon.
Vegan 'Chicken' Noodle Soup
Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand.
Blood Orange and Radicchio Salad
This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they've been tossed with dressing—which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.
You get deep umami richness from mushrooms and soy sauce—no need for any meat drippings or poultry/meat stock. Cremini mushrooms have a deeper flavor than button mushrooms, but you can use those in a pinch. For even deeper, more savory flavor, replace half of the cremini with shiitake mushrooms.Thyme and mushrooms are a match made in heaven. If you don’t have fresh thyme, you can use 1/2 tsp. dried thyme. Make ahead: You can store in the fridge a couple of days in advance of when you need it, but we wouldn’t recommend freezing.
Smoked and Spiced Pecans
If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nuts—but patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.
Whole Roasted Cauliflower with Pomegranate and Pine Nuts
To really jazz up your healthy holiday spread, bring a whole roasted cauliflower to the table, and then "carve" and dress it with a light vinaigrette, pomegranate arils, pine nuts, and parsley. Pomegranate adds a refreshing dose of natural sweetness for minimal added sugar.
A Perfect Pot of Lentils
Make a big perfect pot of lentils to start your week off on the right food. You can add them to salads or serve them as sides. Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews.
Sheet Pan Chipotle Tofu Tacos
Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.
Smoky Eggplant with Scallion Oil
When you cut into an eggplant, it seems dry and spongy, but once roasted in a jacket of its own skin, it becomes soft and rich, almost fatty. I love that unexpected transformation. For me, it's a total wow. Choose eggplants that feel heavy for their size. If you prefer not to grill or char on the burner of your stovetop, you can halve the eggplant lengthwise; place, skin side up, on a foil-lined baking sheet; and bake at 450°F for 30 to 45 minutes or until very tender You'll lose some of the char, but the dish will still be delicious.
Butternut-Cauliflower Coconut Curry
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.
Vegan Miso Pesto
The light flavor of white miso adds a touch of sweetness to pesto.
Sea Salt and Vinegar Zucchini Chips
Crunchy and salty, while being slightly addictive, these chip recipes can curb you off the store-bought stuff while exploring the various veggies and seasonings that make the perfect chip. Light, crisp, and just as good as their junk-food counterparts, these zucchini chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.
"Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy," says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America's celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.
Silky Tomato Soup with White Beans and Garlic Oil
Creamy, silky tomato soup is the ultimate comfort food. We've elevated the traditional soup with the addition of white cannellini beans and toasty garlic oil. You won't miss any of the cream or calories from this dairy-free tomato soup as the texture is still silky from blending the tomato base. With the addition of the white beans, each serving provides 8 grams of protein making this vegetarian meal foolproof.
Tempeh with Charred Peppers and Kale
Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Got leftovers? Pile this tempeh and veggie combo into a whole-wheat wrap for a perfect to-go lunch.
Whole Roasted Carrots with Black Lentils and Green Harissa
Cajun spiced lentils serve as a delicious protein component in this vegan meal, but what really makes this dish shine is the green harissa drizzled on top. The Tunisian-like sauce brings spice, tang, and bright herbiness to the sweet winter carrots.
This spin on the bistro staple steak frites offers plenty of umami satisfaction in the form of juicy, meaty portobello mushrooms and a savory wine sauce. Finishing the sauce with a touch of vegan butter gives it luxurious and velvety consistency.
Chickpea, Red Pepper, and Arugula Salad
If you prefer petite leaves for your salad, choose baby arugula.
Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers.
Bulgur with Peaches and Mint
This beautiful dish may just become a new summertime favorite.
Grilled Tempeh Skewers
The salty-sweet glaze complements the nutty, slightly tangy flavor of the tempeh. If you've never experimented with this soybean cake before, this is a good recipe to start with.
Heirloom Tomato and Beet Salad
This dish delivers a vibrant and delicious vegetable salad and showcases summer's sweet and juicy tomatoes.
Pan-Crisped Tofu with Greens and Peanut Dressing
Sautéing tofu cubes for this recipe gives them a nice firm texture and caramelized flavor.
Moroccan-Spiced Baby Carrots
Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots.
Jungle Curry with Tofu
This Thai-style curry is free of coconut milk and shines with late-summer produce.
Broccoli Rabe with Garlic and Golden Raisins
Complete your meal with this simple side dish of Broccoli Rabe with Garlic and Golden Raisins.
Roasted Eggplants with Herbs
This simple preparation yields irresistible results. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.
Black Bean-Quinoa Salad with Basil-Lemon Dressing
Quinoa contains more protein than any other grain, making this salad substantial enough to keep you satisfied through the end of the day. Edamame makes a tasty substitute for lima beans in this recipe. Who says lunchtime isn't about presenation? Layer the bottom of your trusty plastic lunch container with spinach leaves before piling on this hearty salad.
Quinoa and Roasted Pepper Chili
A bowl of spicy Quinoa and Roasted Pepper Chili guarantees to take the chill off a cold winter's day. This vegetarian chili is loaded with fresh vegetables, pinto beans, and quinoa and gets its zing from poblano chiles. Reviewer MuffyStJohn had this to say about the dish: "Ludicrously delicious. Probably took a little more time to cook than I would have liked for a weeknight, but this is a delightfully hearty meal that left me full and satisfied for about 8 hours after I ate. Served with pita because it is spicy and you'll need something to cool your palate."
Three-Bean Vegetarian Chili
Keep the thermostat down and lose the parka – this recipe is sure to keep you warm. This healthy, nutritious, and hearty vegetarian staple is packed with protein and super low in fat.
Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze
We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat.
Moroccan Red Gazpacho
Ras el hanout, a spice blend, is available in Middle Eastern stores. Use garam masala in a pinch. Garnish with chopped tomato, red bell pepper, cucumber, onion, hard-cooked egg, or a mix; serve with pita bread.
Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
Liven up your south-of-the-border dinners with a colorful bean salad featuring grilled corn. This Latin-accented three-bean and corn salad is studded with guacamole components: jalapeño, cilantro, white onion, lime, and avocado.
Lettuce Wraps with Hoisin-Peanut Sauce
If you think of veggies as containers for tasty ingredients, dinner gets more interesting. You'll love these Asian-inspired lettuce wraps with their tangy hoisin-peanut sauce.
Traditionally made with bulgar, our version of the Middle Eastern salad features quinoa along with other traditional ingredients: fresh herbs, tomato, and cucumber.
Potato Roti Curry
This mild, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortillalike Indian flatbread roti. While roti is traditional, whole-wheat tortillas or pitas are great accompaniments for sopping up the liquid. Serve this dish with lime wedges and rice.
Serve these alongside soups or salads. You can bake the breadsticks the night before, cool them to room temperature, and store them in an airtight container; serve them at room temperature, or reheat them in the microwave the next day.
Five-Grain Cereal with Apricots, Apples, and Bananas
This cereal makes for a great on-the-go option for busy mornings. Store this dry cereal in a zip-top plastic bag in the freezer to keep it fresh. To make the cereal a batch at a time, add 1/2 cup dry cereal mix to 1-1/2 cups boiling water for each serving once you get to the office. Don’t be surprised when your co-workers stop by to see what smells so good.
Bulgur with Dried Cranberries
This vibrant dish doesn’t lack in flavor. Dried cranberries and refreshing English cucumber make a delightfully interesting pair.
This Egyptian street food is a starch lover’s dream: Rice, pasta, and legumes crowned with a spicy-sweet tomato sauce and creamy caramelized onions.
Seitan Stir-Fry with Black Bean Garlic Sauce
Look for seitan—also called wheat gluten—in Asian markets or the refrigerated sections of health food or specialty stores. It makes a great base for vegetarian dishes because it’s high in protein—a 4-ounce serving contains 24 grams.
Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette
A platter of this colorful salad makes an elegant starter. Sugary dates provide a sweet contrast to the salad's bitter greens. Grapeseed oil provides healthy fats and vitamin E. It has a mild flavor.
Middle Eastern Eggplant Salad
Reminiscent of baba ghanoush, this salad can be served as a sidedish or as a dip with crackers or flatbread.
Cantaloupe and Grilled Fig Salad
Contrasting tastes (sweet, salty, tangy) and textures (soft, juicy, crunchy) create an intriguing and beautiful first course.
Light and Fresh Potato Salad
This recipe was developed for a dad who doesn't like mayonnaise. Instead, it's dressed with a summery vinaigrette that permeates the potatos with flavor (make sure to add it while they're still hot). Cherry tomatoes, colorful peppers, cool cucumbers and salty olives add a variety of flavors and textures that sets this potato salad apart.
Barbecued Tempeh Sandwiches Smothered with Peppers and Onions
Three-grain tempeh, which is made with brown rice, barley, and millet, is light and mellow. It pairs well with the sweet and spicy flavor of the homemade barbecue sauce.
Tofu Banh Mi
Fresh jalapeño peppers add a spicy kick. If you’d like the peppers to be a bit milder, remove the seeds and white membranes. But, if you prefer even more fire, serve with Sriracha (hot chile sauce).
Probably the most well-known Malaysian dish, rendang is a curried stew that cooks down, concentrating the sauce's flavors. The pan should be nearly dry at the end of cooking; this distinguishes a rendang dish from a saucy curry. Serve with rice and steamed carrots.
Tofu Steaks with Red Pepper-Walnut Sauce
The herb-flecked marinade also serves as the base of a delicious Mediterranean-style dipping sauce. Serve this dish with couscous or toasted bread to enjoy all of the sauce. You can find egg substitutes, such as Ener G Egg Replacement, in health food stores.
Quinoa and Parsley Salad
This dish is a nice change from a traditional green lettuce salad, as it is fresh and filling. Celery and toasted pumpkinseeds add crunch, while dried apricots lend a soft, sweet touch.
White Bean, Artichoke, and Chard Ragout
A crunchy topping of raw fennel and bell peppers makes an ideal accompaniment to the mellow flavors of this slow-simmered stew of beans and vegetables. You can make and refrigerate the relish up to a day ahead to save time.
Chunky Vegetarian Chili
Making chili from dried beans takes hours, but canned beans turn this into an easy 45-minute recipe without sacrificing any taste. Incorporating plenty of spice, along with fresh onion, pepper, and garlic flavors, this chili is a great hearty meal for anytime. With more than 14 grams per serving, it's also a great way to incorporate more fiber into your diet.
Vegetable Tagine with Baked Tempeh
Don't let the long ingredient list intimidate you--the deliciously spicy blend of seasonings makes this dish an autumn standout.