Author: Elena Faita-Venditelli
Author: Amelia Freer
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Author: Rick Rodgers
Author: Beth Moncel
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to...
Author: Jessica Murnane
Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with...
Author: Dr. Rupy Aujla
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Author: Alejandro Junger
A healthful one-pot soup with a trio of powergreens to keep you satisfied
Author: Rachel Beller
Author: Ruth Cousineau
Author: Rick Bayless
Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without...
Author: Suvir Saran
Let's be honest, we all loved grilled tortillas, and I honestly feel like this is the best breakfast I've eaten in my entire 24 years of life. Even if you aren't vegan, or vegetarian even, the flavors...
Author: The Vegan Red Princess
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Author: Paul Grimes
Author: Sheila Lukins
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Tracey Seaman
These easy protein cookies are a good grab-and-go breakfast. Packed with kids' favorite ingredients like peanut butter and chocolate chips, they're great for families to have for a quick breakfast! These...
Author: Rachel C
Author: Ania Catalano
Author: Julie Sahni
These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.
Author: rainbowsorbet
Author: Marcela Valladolid
Author: Bon Appétit Test Kitchen
Author: Linda Ziedrich
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
Author: Hugh Fearnley-Whittingstall
A healthy vegan muffin, perfect for weekday mornings.
Author: Breanna Ford
Author: Melissa Roberts