Plant-Based

This spicy and sour soup preps you for flu season

Mixed with fried capers and topped with golden, crisped-up shallots, you’ll hear, “Pass the Brussels sprouts!” numerous times around the holiday table.

This vegan take on the popular sandwich swaps meat for grilled Field Roast steaks smothered with a flavorful, spicy sauce.

With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers.

Try this recipe when pizza night needs a little spicing up

Bell peppers and capers join this portobello party to make it something a little extra special.

A spicy-sweet glaze and the crunch of salty peanuts make this grilled corn a side you'll crave.

Grilling is a great way to improve the depth of flavor in tomatoes.

When in Rome, do as the vegetarians do!

This chicken recipe will make you forget (at least for a moment) your regularly-scheduled chicken dinner.

Nothing spells summer like a glorious BLT stacked with a generous sweep of mayo, sun-ripened tomatoes, crispy lettuce and... eggplant bacon.

These bite-sized seaweed-topped crostinis will satisfy any snack cravings.

This mushroom-based burger sacrifices none of the flavor as a delicious summer grilling asset.

Not quite guacamole, not quite salsa, this condiment can top tacos or be scooped up with chips.

More than just a taco topping, this sweet salsa stands out.

Sure, this slaw is meant for tacos – but you can put it on anything.

When it comes to tacos, the crunch of cabbage is king. Here, earthy, smoky adobo sauce gives coleslaw a south-of-the-border kick.

This trio of cucumbers, corn, and tomatoes adds a fresh snap of color.

These satisfying vegan tacos bring the heat.

Made with a gluten-free grain, this customizable bowl is ready to enjoy in just half an hour, tops.

Protein, fiber and a wealth of plants – these attributes make this bowl a powerhouse meal.

This plant-based, mushroom-topped flatbread is an appetizer that's meant to be shared.

You're going to want to pack this meal – either as a sandwich or a salad – for your next warm-weather picnic.

Chef Bai (Bailey Ruskus) shares one of her favorite vegan recipes from her plant-based cookbook Cook. Heal. Go Vegan!

If you like snacking on sunflower seeds, you'll love the smoky flavors in this easy dip.

Skip the pine nuts and try sunflower seeds instead to make your pesto even nuttier – and healthier!

Take a break from meat with this delicious meal any day of the week.

Piled high with plant-based toppings and completely customizable, this falafel-inspired pizza just might become your new go-to.

A plant-based spin on traditionally meat-filled lettuce cups, this recipe will satisfying your hunger without leaving you feeling sluggish all afternoon.

This comfort food casserole tastes just like your fave cheese-covered scalloped potatoes, but they're completely dairy-free.

A bowl of this vegan chili will do both you and the planet some good.

Make your morning meal even more nutritious with a fresh, savory spin that subs in veggies for classic toast.

Fire up the grill and grab a knife and fork – this vegan “steak” recipe is loaded with texture, fresh herbs and bright flavors.

This power combination of creamy chickpeas, nutty quinoa, nutrient-dense veggies and flavorful herbs makes for a delicious vegetarian meal.

Falafels aren't just rich in protein. Just 1 serving of our falafel-filled sandwich provides almost half of your daily value of folate, essential for rapidly growing tissues.

Our veggie Thai curry variation is by Thai chef Pailin Chongchitnant of the mega-popular YouTube channel “Pailin’s Kitchen.”

This easy, hearty Roasted Vegetables & Goat Cheese Pasta Salad is delicious served cold (but great warm, too). Kitchen getting too stuffy for your liking in this summer heat? Head outside, fire up the BBQ and easily prep all your veg on the grill.

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

This version is a traditional baba ghanoush with a twist: We added a roasted bell pepper for a gorgeous smoky flavor. When in season, add fresh pomegranate arils as a garnish.

These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.

A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.

This lentil-based filling is surprisingly similar to meaty versions thanks to the garlic and taco seasoning — make sure you use a brand without added sugar or other additives.

Made with quinoa and black beans, these crispy patties will leave you feeling satisfied for hours.

Topped with a rich cashew sauce, lettuce and tomato, you have yourself a high-protein BLT, minus the meat.

Spicy-sour jerk seasoning is ideal for waking up protein-rich tofu in this delightfully tropical meal-in-a-bowl.

Crispy-chewy flatbreads made from chickpea flour are a popular street food in southern France, where it’s known as socca. Our version is topped with a creamy cashew sauce and a bevvy of veggies.

Slathered in a flavorful basil pesto, these balsamic-marinated mushroom burgers are served with crispy quinoa-crusted onion rings.

These vegetarian nuggets substitute chickpeas for chicken.

Another Middle Eastern classic, this savory bread pudding–style dish features a base of flatbread topped with creamy hummus.

Sof eggplant, roasted on skewers, t is nestled onto a bed of green lentils drizzled with a delicious miso glaze.

This simple recipe will add flavor to any of your meals.

Move over chocolate bark, frozen yogurt bark is the new kid in town. Use fresh or frozen fruit, but make sure to separate any clumps if using frozen.

Skip the pizza delivery this week and premake your own mini pizzas.

Reminiscent of a cheesy artichoke dip, this snack uses the creamy mixture to top zucchini rounds for a lighter bite.

If you're eating for gut health, you (and your microbes!) will love this plant-based take on rich, saucy meatballs. They’re incredibly tender and full of flavor, and provide 15 grams of fiber per portion.

It’s a big, fluffy pancake filled with juicy strawberries, except our Dutch baby has none of the white flour or sugar usually found in this tasty breakfast.

Not only is this flexible veggie the perfect pasta or grain replacement, but it can actually serve as a meat substitute. You read that right. When prepared just right, it can actually take on a meat-like quality like with these BBQ Cauliflower "Wings". This dish is the perfect game-day appetizer, light lunch or appetizer.

The mild flavor of tofu pairs with just about anything and can be jazzed up in so many ways. Plus, it’s also packed with quality protein. In this recipe, creamy tofu is coated with a crispy coconut crust and paired with spiced up, sautéed veggies. It’s the perfect meatless meal for your whole family or serve this up as a side dish!

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

Reminiscent of fried rice, this hearty dish packs savory, salty, sweet and umami flavors all in one nutritious meal.

Yes, you can enjoy collard greens raw. Just like kale, all it needs is a little massage to break down its fibers and soften it up. Consider wearing food-safe gloves, as the turmeric could stain your hands.

This vibrant smoothie is almost too pretty to drink, but it delivers a triple hit of anti-inflammatory pineapple, ginger and turmeric in every delicious drop.

Intensely flavored with a blend of anti-inflammatory spices including turmeric, cinnamon, ginger and garlic, this fragrant curry with healing powers will warm you up from the inside out.

Millet is a powerhouse of nutrition that lends a nutty taste. Here, it becomes a gluten-free base for a superfood-packed grain bowl topped with veggies and a homemade Asian dressing for a satisfying and healing meal.

Yogurt and pineapple add a tangy flavor to this satisfying morning bevvy. For a pretty presentation, garnish with lime zest.

Kimchi, a source of healthful bacteria, adds a spicy kick to this fried quinoa.

We’ve turned baked sweet potatoes into a main dish by stuffing them with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving for each day it’s eaten on the plan.

Shiitake mushrooms contain beta-glucans that support immune health and healthy cell development. Roasting them gives the mushrooms a rich, meaty flavor in this hearty skillet bake.

If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.