Ingredient: Vegetables
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Roasted Garlic Cashew “Chèvre” With Crudités
By Robin AsbellSoaked raw cashews provide the "cheese" in this creamy dip.
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Kale Caesar With Parmesan Crisps
By Robin AsbellReplace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
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Arugula Salad With Chive Vinaigrette
By Maddie AugustinThe cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
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Roasted Artichokes With Tahini-Yogurt Sauce
By Maddie AugustinArtichokes are rich in antioxidants and also have choleretic effects, meaning they help stimulate bile production and aid digestion.
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Creamy Cauliflower Soup
By Maddie AugustinLeeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
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Crunchy Thai Salad
By Katie Koteen and Kate KasbeeSwap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
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Sweet Potato Breakfast Boats
By Katie Koteen and Kate KasbeeThese Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.
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Roasted-Carrot Curry Soup
By Katie Koteen and Kate KasbeeThis vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
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Mediterranean Stuffed Peppers
By Katie Koteen and Kate KasbeeThese veggie-packed stuffed peppers are paired with a creamy vegan cucumber- tzatziki sauce made from soft tofu, lemon juice, cucumber, garlic, and herbs.
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Sweet Potato and Beet Hash With Sausage
By Robin AsbellMake this easy hash ahead of time and heat it up anytime for a quick breakfast.
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Stovetop Broccoli Frittata
By Robin AsbellSimply pop a lid on this frittata to help it rise on the stovetop — no oven needed!
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Ginger-Garlic Miso Soup With Turnip Greens
By Kaelyn RileyYou can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
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Carrot-Top Pesto
By Kaelyn RileyThis thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
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Roasted Swiss-Chard Stems With Creamy Sesame Dressing
By Kaelyn RileySwiss-chard stems are removed and discarded in most recipes, but they're quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.
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Lemony Olive Oil–Poached Broccoli Stems and Chickpeas on Ricotta Toast
By Kaelyn RileyBroccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
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Citrus Salmon Sheet-Pan Meal
By Kaelyn RileyThis complete sheet-pan meal combines salmon, asparagus, and butternut squash with a piquant lemon-garlic sauce.
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Honey-Garlic Tofu Sheet-Pan Meal
By Kaelyn RileyThis vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
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Steak Fajitas Sheet-Pan Meal
By Kaelyn RileyThis Mexican-inspired sheet-pan meal combines marinated flank steak with bell peppers and red onion.
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Masala Chicken Sheet-Pan Meal
By Kaelyn RileyThis Indian-inspired sheet-pan meal combines marinated chicken with sweet potato, cauliflower, and red onion.
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Mushroom Walnut Burgers
By Robin AsbellYou won't miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.