Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Place bell pepper halves on a baking sheet.
• In a large bowl, mix cooked quinoa, black beans, corn, tomatoes, onion, garlic, cumin, paprika, salt, and pepper.
• Stuff each bell pepper half with the quinoa mixture.
• Bake for 25-30 minutes until peppers are tender. Serve hot and enjoy this protein-packed savory dish!

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion, carrots, celery, and garlic until softened.
2. Add lentils, vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Adjust seasoning if needed and serve hot. This hearty lentil soup is perfect for a cozy meal!

Ingredients:

• 4 large bell peppers, halved
• 1 cup green or brown lentils, cooked
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese or nutritional yeast
• Fresh parsley or basil for garnish

Instructions:

• Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish.
• In a skillet, sauté onion and garlic. Add carrot, celery, and zucchini. Cook until softened.
• Stir in cooked lentils, diced tomatoes, thyme, oregano, salt, and pepper. Cook until flavors meld.
• Spoon mixture into bell pepper halves. Sprinkle with cheese or nutritional yeast.
• Cover with foil and bake for 25-30 minutes. Remove foil, bake for additional 5 minutes.
• Garnish with fresh parsley or basil before serving.

Ingredients:

• 4 large flour tortillas
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup vegan cheese shreds
• Salt and pepper to taste
• Salsa and guacamole for serving

Instructions:

• In a skillet, sauté spinach, mushrooms, onion, and garlic until spinach is wilted and mushrooms are tender. Season with salt and pepper.
• Place a tortilla on a flat surface. Spread vegan cheese shreds on one half of the tortilla.
• Spoon spinach and mushroom mixture over the cheese. Fold the tortilla in half to cover the filling.
• Heat a skillet over medium heat. Cook quesadilla for 2-3 minutes on each side until golden brown and crispy.
• Slice quesadilla into wedges and serve with salsa and guacamole. Enjoy these flavorful and satisfying vegan quesadillas as a quick and easy meal!

Ingredients:

• 2 cups cooked lentils
• 1/2 cup breadcrumbs
• 1/4 cup ground flaxseed mixed with 1/4 cup water (as a binder)
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Marinara sauce for serving

Instructions:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, mix cooked lentils, breadcrumbs, flaxseed mixture, garlic, onion, tomato paste, oregano, basil, salt, and pepper until well combined.
• Shape the mixture into golf ball-sized balls and place them on the prepared baking sheet.
• Bake for 20-25 minutes until meatballs are firm and golden brown.
• Serve meatballs with marinara sauce. Enjoy these hearty and protein-rich vegan lentil meatballs as a satisfying main dish or appetizer!

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a bowl, toss chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, and salt until evenly coated.
• Spread chickpeas in a single layer on the prepared baking sheet.
• Bake for 25-30 minutes, stirring halfway through, until chickpeas are crispy and golden brown. Enjoy these spicy roasted chickpeas as a crunchy and satisfying snack!

Ingredients:

• 2 cups cooked lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Mashed potatoes for topping
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
• In a skillet, sauté onion, garlic, carrots, and peas until softened.
• Add cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Cook for 5-7 minutes until heated through.
• Transfer the lentil mixture to the prepared baking dish. Top with mashed potatoes.
• Bake for 25-30 minutes until the mashed potatoes are golden brown and the filling is bubbly. Serve hot and enjoy this comforting vegan shepherd's pie as a satisfying meal!

Ingredients:

• 2 tablespoons sesame oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, snow peas)
• 1 cup tofu, cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• Cooked brown rice or quinoa for serving
• Sesame seeds for garnish

Instructions:

• Heat sesame oil in a large skillet or wok over medium heat. Add onion and garlic, and sauté until fragrant.
• Add mixed vegetables and tofu to the skillet, and stir-fry until vegetables are tender-crisp and tofu is lightly browned.
• In a small bowl, mix soy sauce or tamari, rice vinegar, and sriracha. Pour over the stir-fry and toss to coat.
• Serve stir-fry over cooked brown rice or quinoa, and garnish with sesame seeds. Enjoy this flavorful and nutrient-packed vegan veggie stir-fry as a quick and easy meal!

Ingredients:

• 1 cup of quinoa
• 1 can of black beans
• 1 cup of cherry tomatoes (halved)
• 1 cup of corn
• 1 ripe avocado
• 2 tbsp of lime juice
• 1/4 cup of chopped cilantro.

Instructions:

• Cook quinoa until tender
• Mix with black beans, cherry tomatoes, and corn
• Blend avocado with lime juice and cilantro for dressing.

Ingredients:

• Block of tofu
• 1 bell pepper (diced)
• 1 onion (diced)
• 2 cups of spinach
• 1/2 tsp of turmeric
• 2 tbsp of nutritional yeast.

Instructions:

• Sauté diced vegetables
• Crumble tofu into the pan and cook until heated through
• Season with turmeric and nutritional yeast.

Ingredients:

• Assorted vegetables (such as zucchini, bell peppers, eggplant)
• 1/4 cup of hummus
• 4 whole wheat wraps.

Instructions:

• Roast vegetables until tender
• Spread hummus on wraps and fill with roasted vegetables.

Ingredients:

• 1 can of kidney beans
• 1 can of black beans
• 1 can of diced tomatoes
• 1 cup of corn
• 1 onion (diced)
• 2 cloves of garlic (minced)
• 2 tbsp of chili powder
• 1 tsp of cumin
• 1 cup of cornmeal
• 1 tsp of baking powder.

Instructions:

• Cook beans, tomatoes, corn, onion, and garlic with spices.
• Mix cornmeal and baking powder for cornbread topping.
• Serve chili over cornbread.

Ingredients:

• 2 large sweet potatoes
• 1 can of black beans
• 8 corn tortillas
• 2 cups of enchilada sauce
• 1 avocado
• 1/4 cup of chopped cilantro.

Instructions:

• Roast sweet potatoes.
• Fill tortillas with sweet potatoes, black beans, and enchilada sauce.
• Roll up and bake.
• Serve with avocado and cilantro

Ingredients:

• 1 cup of lentils
• 2 cups of chopped kale
• 1 can of diced tomatoes
• 1 onion (diced)
• 2 cloves of garlic (minced)
• 4 cups of vegetable broth
• 1 tsp of dried thyme

Instructions:

• Cook lentils with vegetable broth, garlic, onion, and thyme.
• Add chopped kale and tomatoes.
• Simmer until kale is tender.

Ingredients:

• 8 oz of spaghetti
• 1 cup of cherry tomatoes (halved)
• 2 cups of spinach
• 3 cloves of garlic (minced)
• 1/4 cup of olive oil
• 1/2 tsp of red pepper flakes.

Instructions:

• Cook spaghetti
• Sauté garlic and red pepper flakes in olive oil
• Add halved cherry tomatoes and spinach
• Toss with cooked spaghetti

Ingredients:

• 8 oz rice noodles
• 1 block tofu, cubed
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 1/4 cup peanuts, crushed
• 3 tbsp soy sauce
• 2 tbsp tamarind paste
• 2 tbsp lime juice

Instructions:

• Cook rice noodles according to package instructions.
• In a large skillet, sauté tofu until golden brown. Add bell pepper and carrot, cook until tender.
• Add cooked noodles, bean sprouts, soy sauce, tamarind paste, and lime juice to the skillet. Toss until well combined.
• Serve pad Thai garnished with crushed peanuts.

Ingredients:

• 8 oz rice noodles
• 1 block tofu, cubed
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 1/4 cup peanuts, crushed
• 3 tbsp soy sauce
• 2 tbsp tamarind paste
• 2 tbsp lime juice

Instructions:

• Cook rice noodles according to package instructions.
• In a large skillet, sauté tofu until golden brown. Add bell pepper and carrot, cook until tender.
• Add cooked noodles, bean sprouts, soy sauce, tamarind paste, and lime juice to the skillet. Toss until well combined.
• Serve pad Thai garnished with crushed peanuts.

Ingredients:

• 1 cup Arborio rice
• 2 cups mushrooms, sliced
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 2 tbsp nutritional yeast

Instructions:

• In a large skillet, sauté onion and garlic until translucent.
• Add Arborio rice to the skillet and cook until lightly toasted.
• Gradually add vegetable broth, stirring constantly until absorbed.
• Stir in sliced mushrooms and continue cooking until rice is creamy and mushrooms are tender.
• Remove from heat and stir in nutritional yeast. Serve risotto hot.

Ingredients:

• 1 cup green lentils, cooked
• 1/2 cup oats
• 2 tbsp flaxseed meal
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 1/4 cup tomato sauce
• 4 potatoes, peeled and diced
• 2 cups vegetable broth
• 2 tbsp flour

Instructions:

• Preheat oven to 375°F (190°C). Grease a loaf pan.
• In a large bowl, mix together cooked lentils, oats, flaxseed meal, onion, garlic, carrot, celery, and tomato sauce. Press mixture into the loaf pan.
• Bake for 30-35 minutes, or until firm and golden.
• Meanwhile, boil potatoes in a pot until tender. Drain and mash with a potato masher.
• In a separate pot, whisk together vegetable broth and flour over medium heat until thickened to make gravy.
• Serve lentil loaf with mashed potatoes and gravy.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup fresh parsley
• 1/4 cup onion, chopped
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp flour
• 2 tbsp tahini
• 1 tbsp lemon juice
• Pita bread, for serving

Instructions:

• In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, and flour. Pulse until mixture comes together.
• Form mixture into small balls and flatten slightly to form patties.
• Heat oil in a skillet over medium heat. Fry falafel patties until golden brown on both sides.
• In a small bowl, whisk together tahini and lemon juice to make the sauce.
• Serve falafel in pita bread with tahini sauce and your favorite toppings.

Ingredients:

• 4 portobello mushrooms
• 4 burger buns
• 1 onion, thinly sliced
• 2 tbsp balsamic vinegar
• Lettuce, tomato, vegan cheese (optional), for topping

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Brush portobello mushrooms with olive oil and season with salt and pepper. Grill mushrooms for 4-5 minutes per side, or until tender.
3. Meanwhile, heat a skillet over medium heat. Add sliced onion and balsamic vinegar. Cook, stirring occasionally, until onions are caramelized.
4. Assemble burgers with grilled portobello mushrooms, caramelized onions, lettuce, tomato, and vegan cheese if desired.

Ingredients:

• Sushi rice
• Nori sheets
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• Soy sauce, for serving
• Rice vinegar, for seasoning rice
• Sugar, for seasoning rice

Instructions:

• Cook sushi rice according to package instructions. Season with rice vinegar and sugar.
• Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
• Arrange avocado, cucumber, and carrot strips in a line across the rice.
• Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll.
• Slice the sushi roll into bite-sized pieces using a sharp knife.
• Serve sushi rolls with soy sauce for dipping.

Ingredients:

• 1 block tofu, cubed
• 2 tbsp green curry paste
• 1 can coconut milk
• 1 red bell pepper, sliced
• 1 small eggplant, diced
• 1/2 cup bamboo shoots
• Fresh basil leaves, for garnish

Instructions:

• In a large skillet, heat a bit of oil over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove from skillet and set aside.
• In the same skillet, add green curry paste and cook for 1-2 minutes until fragrant.
• Pour in coconut milk and stir to combine. Add sliced bell pepper, diced eggplant, and bamboo shoots.
• Simmer for 10-15 minutes, or until vegetables are tender.
• Add cooked tofu back to the skillet and stir to combine.
• Serve curry hot, garnished with fresh basil leaves.

Ingredients:

• 2 large zucchini
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1/4 cup olive oil

Instructions:

• Use a spiralizer to create zucchini noodles.
• In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped.
• With the food processor running, slowly drizzle in olive oil until pesto is smooth.
• Toss zucchini noodles with pesto and cherry tomatoes.
• Serve zucchini noodles cold or lightly sautéed.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

• Sauté the onion, garlic, and ginger in a bit of oil until fragrant.
• Add the spices, chickpeas, and coconut milk. Simmer for 10 minutes.
• Add spinach and cook until wilted. Serve with rice or naan.

Ingredients:

• 1 cup lentils
• 2 carrots, chopped
• 2 potatoes, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

• Sauté the onion, garlic, and ginger in a bit of oil until fragrant.
• Add the spices, chickpeas, and coconut milk. Simmer for 10 minutes.
• Add spinach and cook until wilted. Serve with rice or naan.

Ingredients:

• 16 oz mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1 cup cashew cream (blend 1 cup soaked cashews with 1 cup water)
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Sauté mushrooms, onion, and garlic.
• Add broth, soy sauce, and thyme. Simmer for 10 minutes.
• Stir in cashew cream and nutritional yeast. Serve over pasta.

Ingredients:

• 2 large sweet potatoes, diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tsp taco seasoning
• 8 small tortillas
• 1 avocado, sliced
• 1/2 cup salsa
• Fresh cilantro for garnish

Instructions:

• Roast diced sweet potatoes with taco seasoning at 400°F for 25 minutes.
• Warm black beans in a pan.
• Assemble tacos with sweet potatoes, beans, avocado, salsa, and cilantro.

Ingredients:

• 2 large eggplants, sliced
• 2 cups marinara sauce
• 1 cup vegan mozzarella
• 1 cup breadcrumbs
• 1 tbsp Italian seasoning
• Salt and pepper to taste

Instructions:

• Slice and salt eggplant, let sit for 30 minutes, then rinse and pat dry.
• Coat eggplant slices in breadcrumbs mixed with Italian seasoning.
• Bake at 375°F for 20 minutes. Layer eggplant with marinara and vegan cheese in a baking dish.
• Bake for another 20 minutes until bubbly.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 cup fresh parsley, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/4 cup flour
• Salt and pepper to taste
• Wraps, lettuce, tomato, and tahini sauce for serving

Instructions:

• Blend chickpeas with garlic, onion, parsley, and spices in a food processor.
• Form mixture into patties and fry until golden.
• Serve in wraps with lettuce, tomato, and tahini sauce.