Evergreen Rainbow Bowl with Citrus Tahini Drizzle
Leafy greens, colorful vegetables, juicy fruit, avocado and seeds come together with cooked, cooled quinoa and a bright citrus tahini dressing.
Tag Fall
Harvest flavors, comforting bakes and year-round favorites for a welcoming autumn table.
Chickpea Spaghetti with Tomatoes, Shiitake Mushrooms and Asparagus
Chickpea spaghetti meets juicy tomatoes, savory shiitake mushrooms and tender-crisp asparagus, with garlic, basil and lemon zest for an easy supper for two.
Roasted Tomato and Cashew Butter Curry
Roasted tomatoes, cashew butter and coconut milk make a warmly spiced curry with chickpeas, carrots, green beans and spinach, finished with lemon.
Lemon-Herb Lentils with Artichokes, Mushrooms and Roasted Tomatoes
Golden mushrooms, tender artichokes and juicy roasted tomatoes make these lemon-herb lentils a bowl worth lingering over. A handful of parsley and basil keeps the finish fresh, while simple tips for cooking each component help you bring it together with distinct textures and plenty of savory flavor.
Vegan Smoked Carrot and Cashew Pâté
Set out something a little different for brunch: smoky carrot ribbons folded through a creamy cashew pâté, with lemon, capers and fresh herbs. Make it ahead, let the flavors mingle, then bring it to the table chilled with crisp radishes, cucumber and warm vegan toast for everyone to help themselves.
Lemony Chickpea and Avocado Wraps with Herbed Tahini
Chunky lemony chickpeas, creamy avocado and crisp vegetables make a lively lunch tucked into soft wraps. A herbed tahini drizzle ties the layers together, with practical tips for a smooth sauce, easy rolling and preparing the filling ahead while keeping the avocado fresh and the vegetables crisp.
Vegan Tofu Noodle Salad with Spicy Almond Butter Sauce
Cool noodles, golden tofu and crisp vegetables are tossed with a creamy almond butter dressing brightened with lime, chili garlic sauce and toasted sesame.
Vegan Shepherd’s Pie with Mushrooms and Sun-Dried Tomatoes
Soft mashed potatoes, golden fork ridges and a savory mushroom gravy make this vegan shepherd’s pie a comforting dish to bring to the table. Sun-dried tomatoes add richness beneath the topping, with practical tips for a filling that holds together, gentle mashing and an easier make-ahead supper.
Vegan Pulled Jackfruit Chili Wraps
Bring a warm pot of smoky jackfruit chili to the table with lime-bright guacamole, soft tortillas and cool coconut yogurt. These generous vegan wraps are all about the contrast: tender shredded filling, creamy avocado and a fresh finish, with practical tips for getting the sauce thick enough to wrap happily.
Smoky Black Bean, Sweet Potato and Mushroom Chili
A generous pot of smoky chili brings browned mushrooms, black beans and tender sweet potato together with chipotle, a little cacao and a bright lime finish. Find practical tips for building flavor, choosing your heat and making the most of leftovers, then set out a few toppings and let everyone settle in with a bowl.