This dish is packed with protein, thanks to the butter beans and the millet — no small feat for a vegan main! Give this recipe a try when you’re tired of quinoa.
Skip the regular baked potato in favor of this baked sweet potato. Top it with sautéed rainbow chard, coconut chips, and pomegranate arils for an incredibly colorful and delicious dish.
Vegan snacks can sometimes be harder to come up with than you might think. This riff on the quesadilla is made with avocado slices, lavash, and maple syrup for a perfectly sweet-salty combination.
Tahini is a great ingredient in the vegan repertoire. It’s the perfect stand-in when you want something creamy without the cream. Add in the fact that this slaw-like salad is topped with spiced chickpeas, and you have a total winner.
How do you make a quinoa bowl less mundane? By adding a little bit of Asian-inspired flavor. The kimchi and miso sautéed mushrooms add that fermented umami taste that we’re always craving.
We couldn’t resist including one more chia pudding recipe on the list — and this chocolate one does not disappoint. If you’re a bit weirded out by chia seeds, this recipe blends them so the texture is closer to regular chocolate pudding.
Barley isn’t just for winter soups and pilafs. It gets a fresh makeover here, thanks to crisp chunks of apple and celery. The herbed citrus dressing helps quite a bit, too.
Made with red lentils and a duo of beans, you just might forget this plant-based chili doesn’t contain meat.
This hearty veggie chowder is laced with warm spices and even better on the second day.
Not only is this dairy-free sauce smooth, creamy, and cheesy, but it contains a wholesome dose of veggies and is easy to make any night of the week.