Tempeh Collard Wraps With Mango Salsa

Grilled lime cilantro tempeh, mango salsa, and spicy almond butter sauce piled on fresh collard greens. Enjoy as an easy summer lunch, dinner, or appetizer.

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Tofu Steaks With Apricot Mint Compote

Protein-packed grilled tofu “steaks” marinated, grilled, and served with an easy apricot mint compote and fresh seasonal veggies.

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Crispy Garden Quinoa Burgers

Quinoa-based burgers made with fresh seasonal summer veggies. These oil-free, gluten-free, extra crispy burgers are perfect for eating on a bun, on lettuce, or by itself!

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One-Pot Lentil Bolognese Pasta

This hearty one-pot pasta is enveloped in a rich, flavorful tomato sauce with lentils and topped with fresh basil and red pepper flakes for a quick and easy but filling dinner.

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Tofu Power Scramble

This hearty scramble with a heaping dose of colorful, healthy vegetables will start your day with a boost of energy. Pair this recipe with a side of sprouted, whole grain toast for a breakfast meal that will keep you going all morning.

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Tex Mex Breakfast Pizza

Bring a healthy appetite for these breakfast pizzas because they are filling! Loaded with complex carbohydrates and powerful, plant-based protein, one of these pizzas--or two if you’re really hungry--will have you ready for anything!

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African Peanut Stew

This stew with hearty tofu, a healthy dose of kale, crunchy peanuts, and fresh cilantro will spice up your life with its delicious flavors, textures, and aromas.

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Pinto Bean Tostadas With Avocado Salsa

Tostadas are another staple dish in Mexican cuisine. We can compare them to the popular Italian dish, pizza. You can use different bean spreads and a variety of toppings. This is a great and fun dish to serve at parties. Have a tostada bar where every guest can create their own.

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Tempeh Meatballs

These plant-based meatballs are just the right amount of crispy and are perfectly seasoned. Serve with your favorite marinara sauce and pasta for a delicious, nutritious main course.

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West African Good Bowl

Explore new cuisines with this addictively good West African bowl. Made with warming spices, fluffy vegetable-infused jollof rice, crisp string beans, bright mango, and a savory peanut sauce, this bowl will definitely make it into your weekly rotation.

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Macaroni and No Cheese

This cheese-alternative sauce is butternut squash and cashew based, which gives it a slightly sweet flavor and makes it a kid-friendly recipe. Although the recipe calls for peas, you could add broccoli, spinach, mushrooms, or any veggies of your choice.

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Chickpea Tenders With Flaxseeds

These Chickpea Tenders are a whole food, plant-based alternative to chicken nuggets, one of the most popular convenience foods in America. A favorite with kids and adults, this recipe is so simple to make--especially if you mix the spices ahead of time. Good for a snack, a party appetizer, or even a sandwich stuffer!

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Vegan “Fish” Tacos With Creamy Corn Salsa

Crispy, chewy tofu “fish” topped with a fresh corn salsa with creamy zucchini dressing are a must for your next Taco Tuesday.

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Balsamic Cabbage “Steaks”

Think cabbage is a boring veggie? Think again! I dare you not to be impressed and intrigued by the vibrant color of these “steaks,” which look dazzling on your plate no matter what you serve them with—I recommend Smashed Rosemary Potatoes with Sour Cream and Stewed Apples or your favorite grain.

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Portobello Pot Roast

This hearty, delicious pot roast replaces beef with portobello mushrooms but requires no sacrifice of flavor. As rich as any traditional pot roast but twice as fast to cook, this one-pot meal will satisfy everyone at the holiday table.

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Potato Carrot Latkes

Classic potato latkes are fried. This oil-free vegan latkes recipe is a healthy take on a classic Jewish tradition. Shredded potatoes, carrots, and onions come together with flax seeds and oats that serve as a healthy binder. Serve these for Hanukkah or enjoy as a tasty appetizer at any party.

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Instant Pot Risotto With Kale

You can still enjoy a comforting, silky risotto on a whole food, plant-based diet. This risotto is creamy and delicious, and gives you another way to get greens into your diet. I have also included stove top directions for those who don't have an Instant Pot.

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Awesome Beet Burgers

These hearty beet burgers are a crowd pleaser and freeze well for batch cooking. Serve with your favorite toppings for a delicious plant-based meal.

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Enfrijoladas – Potato Stuffed Tortillas in Bean Sauce

Enfrijoladas is a simple “dinner-in-a hurry” comfort food from Mexico. They are similar to enchiladas and seriously delicious. Pair with a large salad for the perfect, quick weeknight meal.

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Roasted Tomato Sauce With Portobello Mushroom Over Red Lentil Penne

The home-made sauce in this recipe might take a little time to prepare, but when you taste the results, we think you’ll agree it was time well spent! With protein-rich red lentil penne pasta, this dish is sure to impress friends and family whether they’re foodies or fitness fanatics or both.

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Peanutty Soba Noodles With BBQ Tofu and Broccoli

Beyond the incredible taste, this dish also provides a significant source of protein and calcium thanks to the soba noodles, tofu, and broccoli. Grab some chopsticks and dig in!

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Sweet Potato Bean Burgers With Maple Dijon Sauce

Beef burgers may have protein, but where’s the fiber? These juicy, bean and sweet potato-based patties are full of fiber to keep digestive issues at bay and keep you full and energized.

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Potato Meets Egg Salad

One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see tips).

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Ultimate Vegetable Teriyaki Stir-Fry

Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.

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