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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Mac-nificent! Plant-Based Mac and Cheese

This is one of our favorite baked mac and cheese recipes! The roasted veggies add concentrated flavors that combine so well in a creamy sauce base.

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Umami Sun-Dried Tomato and Almond Burgers

This has fast become one of my FAVE burger recipes! The flavor is full of umami depth from the nuts, tamari, and sun-dried tomatoes. They taste fantastic paired with sliced avocado in burger buns, or wrapped in whole-grain tortillas!

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Barley Risotto With Shiitake and Sweet White Miso

Love risotto? Try this low-fat version, which swaps pearl barley for traditional risotto rice. Pearl barley is cheaper than traditional risotto rice and more flavorful.

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Vegetable Pad Thai in Tamarind Sauce

Sweet, tangy and fresh-tasting this pad thai recipe is full of only the best unrefined, healthy and nourishing ingredients. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date.

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Vegan Bean Burritos

A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavour and texture. This hearty dish is easy to make and is the perfect option to fill you up.

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Corn & Millet Summer Salad With Creamy Chickpea Sauce

Lemon and garlic come together in a tangy chickpea cream sauce that holds this protein packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!

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Easy Black Bean Quinoa Burgers

Smokey and meatless with a flavor boost from added BBQ sauce, these awesome and easy black bean burgers are great on a bun with all your favorite fixings.

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Savory Southwestern Stuffed Sweet Potato

Need dinner for 1 in just 7 minutes? Try this ultra easy, ultra healthy sweet potato recipe full of delicious whole food, plant-based ingredients.

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Golden Roasted Cauliflower With Turmeric

Golden-brown and aromatic, this tasty roast is unforgettable.

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Sweet Potato and Black Bean Salad Bowl

Bowls are always a great idea, and so easy to put together. This one is made with roasted sweet potato, black beans, corn, spinach, a tomato and avocado salad, and a nice scoop of hummus. This bowl can be enjoyed as is or topped with your favorite dressing.

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