Plant-based recipes with reviewed freezer-friendly preparation or storage.
Black beans, finely chopped vegetables and oats make hearty pan-seared patties with ginger, lime, sesame and fresh herbs. Basil and cilantro bring a fragrant lift to the crisp edges and tender centers, with optional lemongrass for an extra aromatic note.
Peas, corn and edamame make colorful baked patties held together with oats, quinoa and flax. A creamy chickpea sauce brings tomato, mustard and a little chile to every bite.
Cremini and portobello mushrooms, two kinds of beans and potatoes simmer in a smoky tomato broth. Corn and a little maple syrup round out the stew; a spoonful of vinegar at the end keeps it lively.
Cremini and portobello mushrooms build a savory tomato sauce with a little lentil body. Let it simmer until thick, then spoon it over pasta with fresh herbs and optional vegan Parmesan.
Tart-sweet cherries, mellow vanilla and little pieces of almond and cashew make these chewy date bars a welcome companion to tea. No oven is needed: process, press firmly and chill, with practical tips for soft dates, a mixture that holds together and neat slices to keep in the refrigerator or freezer.
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.
A strawberry and coconut filling in a date-sweetened almond and pecan crust. Freeze until firm, then soften briefly for cool, fruity slices.
Soft, flexible vegan gluten-free wraps made from soaked red lentils, fresh water and sea salt, with a neutral flavor that works across savory and sweet-leaning fillings.