Most restaurants serve pad thai with an oil-based fish sauce. This version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
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Most restaurants serve pad thai with an oil-based fish sauce. This version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
Favorite Bean & Corn Chili With Pasta
Super easy and tasty, this dish can be made in 10–15 minutes. You can save even more time by using canned tomatoes, canned kidney beans, and frozen corn, just make sure to check the salt content for the canned tomatoes.
Polenta Pie with Rice & Beans, Salsa, and Guacamole
A hearty porridge that originated in Italy, polenta has a grainy texture that’s often compared to grits. In this dish, it goes really well with the smoothness of the avocado! It's hearty, tasty, and a great dish to make for large groups.
Tomatillo & Sweet Potato Buddha Bowl
This is one of those dishes that you can have two or three times a week and still want more. To satisfy this craving, I often double or triple the sauce recipe, then keep it in my refrigerator or freezer, making it easier and quicker to prepare the next time.
Lentils With Tomatoes & Spinach Over Rice
Enjoy this wholesome, aromatic dish on cold winter days with a chunk of your favorite rustic whole wheat loaf. The little bit of spice from the jalapeños does a lovely job of accenting the sweetness of the tomatoes and oregano.
Hearty and packed with robust ingredients, this aromatic loaf carries enough flavor to deserve a spot at the center of any spread. Leftovers make great sandwiches!
The blend of spices in this dish produces bold, smoky flavors and mouth watering aromas. The robustness of the potatoes and cabbage pairs really well with the sweetness of the red bell pepper and carrot!
This stew is reminiscent of okra gumbo, a Southwest Louisiana favorite.
This crowd-pleasing salad buddha bowl strikes a great balance between a wide variety of vibrant flavors. The peppery freshness of the arugula pairs wonderfully with the smoothness of the avocado. Add to that the heartiness of the sweet potato and a healthy scoop of quinoa, and it’s quite filling too!
King oyster mushrooms shredded and smothered in spices and plant-based BBQ sauce make an amazing meat substitute whenever a BBQ craving hits.
Recipes with gravy are usually full of saturated fat from meat and butter. This version has none of the unwanted fat but lots of flavors that kids and adults will love.
This casserole is deliciously layered with beans, tomatoes, carrots, and onions between fluffy tortillas. It’s the perfect dish for a crowd or for having leftovers throughout the week.
Pozole is a traditional Mexican soup. In this plant-based version, the standard meat-based protein is substituted with a healthy dose of mushrooms.
Beet Greens with Chickpeas & Olives
This flavorful dish comes together quickly in spite of the long list of ingredients and is perfect over cooked brown rice, quinoa, or whole grain couscous.
Did somebody say vegan crab cakes? These plant-based patties are loaded with the flavor and texture of traditional crab cakes but are prepared with wholesome ingredients.
Better Than Beyond Veggie Burgers
These “meaty,” hearty veggie burgers are a healthy version of the popular processed patties. Serve them with your favorite condiments at a BBQ or summer picnic.
This dish combines typical Venezuelan and Caribbean ingredients to create a delicious, nutritious, and sustainable bowl. It’s the plant-based version of the traditional “Pabellón Criollo”.
This healthy version of classic Italian risotto is filled with protein and fiber. The creaminess is obtained by adding mushrooms, and white rice is replaced with short-grain brown rice to increase its cardioprotective effect.
Eggplant With White Bean Purée in Tamarind Sauce
Roasted eggplants on a bed of white bean purée, topped with soft onions and tangy tamarind sauce is both elegant and healthy. This recipe is so stunning, it would work well to impress guests at a dinner party or for a quiet meal with loved ones at home.
Puerto Rican Root Vegetable Stew: “Sancocho”
Sancocho is one of the oldest dishes of Puerto Rican gastronomy. There are also versions of this popular dish prepared in the Dominican Republic, the Canary Islands in Spain, Colombia, Panama, Argentina, and Venezuela.
Tamales are one of the most emblematic dishes of Mexican gastronomy. There are more than 500 varieties of tamales, and they can be sweet or savory. Tamales are usually wrapped in corn husks or banana leaves and then steamed.
This hearty noodle stir-fry dish is a wonderful way to get a colorful variety of veggies all in one place. It features a delicious flavor combination that rivals takeout but is oh so much healthier, and it can be customized to your taste buds.
A plant-based version of this classic Mexican dish made with juicy marinated, shredded mushrooms — the perfect filling for tacos, tostadas, burritos, quesadillas, or power bowls.
This recipe of perfectly golden and crispy hash browns wrapped around delicious mushroom filling is a healthy twist to a traditional Spanish potato omelet.
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