Serve this tofu-and-veggie-packed dish over noodles, zucchini noodles, or rice.
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.
Sautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
For a fresh springtime dinner, try socca — essentially a savory pancake made from chickpea flour — topped with roasted seasonal veggies and a garlicky tahini sauce.
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
Vegan but meaty, these smoky mushroom-walnut tacos are great with a fresh mango salsa.
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
These easy no-bake energy bites are made with dates, almond butter, and tropical ingredients like dried pineapple, coconut flakes, and fresh lime juice.
These no-bake energy bites are made from dates, tahini, matcha powder, and sesame seeds.
Mix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.
These gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.
These kale-and-tomato mini-quiches can be frozen for up to a month.
This greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
This hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.
This grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
This Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.
Riced cauliflower is the base for this “grain” bowl, which is dressed with a tomato-rosemary vinaigrette.