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Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.
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This pesto pasta salad recipe is bursting with fresh flavor. It’s light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.
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These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.
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Roasted broccoli is truly irresistible, and so easy to make! It will become your new favorite side dish. Find the basic recipe here, plus fun variations in the recipe notes. Recipe yields 4 side servings.
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This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.
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This stuffed shells recipe features cheesy, saucy shells stuffed with a delicious spinach and ricotta filling. Make these stuffed shells for dinner tonight! Recipe yields about 28 shells, about 8 servings.
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This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You're going to love this easy whole roasted cauliflower recipe.
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This vegetarian tortellini salad recipe features cheesy spinach tortellini tossed in healthy homemade green goddess dressing, layered across a platter with lemony fresh greens and seasoned vegetables. Recipe yields 4 to 6 servings.
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This Buddha bowl recipe is super fresh, delicious and versatile! Learn how to turn your extra veggies into a healthy Buddha bowl here.
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Serve this green goddess tahini as a dip or drizzle it as a sauce! This delightful vegan dip is a great appetizer with crudités, crackers or pita wedges. Green goddess tahini livens up basic vegetables and makes any meal more exciting. Recipe yields a generous 1 cup.
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Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.
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This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in peanut sauce. Vegan, gluten free, and packs well for lunch.
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Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners and it’s festive enough for holidays. Recipe yields 4 generous servings.
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This foolproof pots de crème recipe comes together quickly in the blender and tastes amazing. Make it for dessert, and freeze the extra! Yields 36 ounces, enough for anywhere between 36 tiny 1-ounce servings and 9 generous 4-ounce servings.
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This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up!
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This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It’s the best carrot soup you’ll ever have. Recipe yields 4 bowls or 6 cups of soup.
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These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You’re going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
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This recipe tastes like vegetarian sushi rolls, but in simplified bowl form! The spicy mayo sauce really takes it to another level. Feel free to play with the toppings to make this bowl taste like your favorite roll. There are a few steps involved, but each one is super simple. Recipe yields 4 sushi bowls, which keep well for leftovers (for best results, slice the avocado just before serving).
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This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! Make this creamy pistachio butter for your morning toast, or give it as a gift. For context, use 16 ounces (1 pound) pistachios to yield enough nut butter to fill a standard 16-ounce nut butter jar (about 2 cups).
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This butternut squash mac and cheese is a delight! It’s just right—cheesy and creamy but not too rich, with subtle roasted butternut squash flavor. To help this recipe come together quickly for a weeknight dinner, roast the squash in advance. If you choose a large squash, you’ll have about twice as much as you need—freeze it for future use. Recipe yields 8 servings (quite a lot!) and leftovers are great.
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