Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.
These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.
Chickpeas and an array of colorful veggies combine for a complete meal.
Megan Gilmore shares with us her fondest food memory of her family and which celebrity chef both she and her mom are big fans of – you might be surprised by her pick!
This vegetarian take on chicken balls can be transformed into a number of dishes throughout the week; try them in sandwiches, tossed with veg noodles, on salads, in your favorite grain bowls or simply on their own dunked into the tangy sweet ’n’ sour sauce.
An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
Using jarred red peppers is a clever shortcut to bring deep roasted flavors to this vibrant soup without taking the time to roast them yourself. Chopped preserved lemon adds a nice tang to the soup, but if you can’t find it, you can use 4 teaspoons grated lemon zest and a squeeze of fresh lemon juice.