Vegan Meatloaf

This no-meat loaf is always my first go-to when visiting family or friends for dinner. It also makes a great main dish for a Thanksgiving menu.

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Vegan Shepherd’s Pie

This plant-based shepherd’s pie recipe is a savory and satisfying dish for a special occasion or holiday dinner. It pairs well with green beans or roasted broccoli.

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Butternut Squash Tostadas

You can’t just eat one! These Tex-Mex tostadas are simply delicious.

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Vegan Sushi Power Bowl

Bring the sushi bar to your home with this easy plant-based power bowl. It tastes just like a veggie roll with nori, cucumber, tofu, carrots, mango, and more.

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Vegan Paella

Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables, but the key ingredient that gives paella its unique flavor is saffron.

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Peanut Collard Greens

I first had a peanutty dish similar to this when my sons treated me to dinner at an African restaurant. What makes this recipe so good is that I serve it on top of Plátanos Maduros.

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Plant-Based Asian Power Bowl

Sweet potatoes, bok choy, and shiitake mushrooms come together in this delicious plant-based asian power bowl. Oil-free flavor comes from ginger, red chili, and soy sauce for a quick vegan meal.

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Sweet Potato and Kale Sauté

What I’ve learned about cooked kale is that you need to make the perfect sauce. In this recipe, I’ve used a lemon mustard sauce and then added a touch of sweetness from diced sweet potatoes.

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Philly Portobello Steak Sandwich

When I lived near Philly, I got hooked on Philly Cheesesteaks. I was so excited to create these plant-based “steak” hoagies using mushrooms, peppers, and onions with all the original flavor but without any fake meat or cheese. Even the most skeptical meat eaters will fall in love with them!

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Tex Mex Tofu Scramble

Tofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings.

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Vegan Ricotta Stuffed Eggplant Stacks

This is a really fun dish to put together and even more fun to eat. Each person gets their own delicious stack of eggplant with vegan cheese.

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Rosemary and Garlic Baked Butternut Squash Pasta

This healthy and warm pasta recipe can be served with steamed greens or a simple salad. I suggest making steamed, roasted or raw veggies half the plate!

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Portobello Fajita Stir Fry

There is something magical about those sizzling, smokey fajitas arriving at your table when you visit a Mexican restaurant. Now you can bring that magic home with these oil-free fajitas that are full of flavor.

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Arugula, Pear, and Balsamic Pizza With Almond Crust

Marley gets creative in his Produce Section Challenge by making oatmeal and almond crust pizza topped with arugula, pears, onions, tomatoes, then drizzled with a balsamic glaze.

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Buckwheat Chia Pizza Crust With Nut Cheese

Do you love chia seeds? If you do then this simple crust will knock your socks off! Nutty, grain-free buckwheat combined with the A+ nutrient profile of chia seeds makes this crust a winner. Top it with whatever your pizza-loving heart desires. I used baby kale, beets, caramelized onion, black olives, and macadamia “cheese.”

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Spaghetti and Mushroom Balls

For a nutritious plant-based meal use mushroom balls to replace meatballs. Did you know that mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide nutrients such as selenium, potassium, riboflavin, niacin, vitamin D and more?

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Spicy Mushroom Burgers

This Asian Inspired Mushroom Burger is an absolute winner!

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Gluten-Free Creamy Mushroom Lasagna

This is a favorite recipe from my book, One Part Plant. We’re using cashew cream to give it a rich creaminess, instead of cheese.

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Brown Rice and Beans

This rice and beans recipe compliments any vegetable dish for a deliciously filling plant-based meal.

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Stuffed Acorn Squash

This delicious roasted and stuffed acorn squash recipe also makes a beautiful buffet display.

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Sweet Squash and Garbanzo Curry

Ingredients like garbanzo beans and squash make this a budget friendly dish. This curry also makes a good base if you need to clean out your fridge – I’ll often add cauliflower, broccoli, kale, bell peppers or anything else I need to use up. The flavors also get better as it sits, so I tend to enjoy this even more the day after I make it.

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Plant-Protein Stuffed Peppers

Try these delicious stuffed red peppers for your next meal.

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Eggplant Rotolo

Try this fun and creative way of including more eggplant in your whole foods, plant-based diet.

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Portobello Reubens

Reubens somehow seem to me a grown-up sandwich, but I have been eating them since I was a teenager. See whether your kids have a “grown-up palate” with this plant-based version.

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