This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.
Spaghetti squash is gluten-free and high in folic acid, vitamin A and potassium, a great reason for the health-conscious to skip pasta and go for this tasty alternative.
This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
The essence of each vegetable combines to make an appetizing boost for whole wheat pasta.
This is a fun vegan version of egg foo yung and a good way to add vegetables to your entrée.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty!
The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.
Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles.