The release will come just in time for grilling season! This has resulted in somecontroversy over meat alternatives. But you might be wondering whether these changes are really that significant. Photo:Courtesy of Brand Read on for her take on the alterations to the plant-based beef alternative. Currently, the majority of the protein comes from peas and rice. This may make the item more viable as a protein source for aplant-based eating pattern....

In this healthy okra recipe, we get similar results with less oil using a nonstick pan. For an authentic taste, use a hot, smoky Indian chili powder, such as reshampatti. Serve with brown basmati rice and yogurt. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

While egg and beef often top this dish, this version skips it for a no-fuss vegan meal. For a more satisfying meal, top it with slices of fried or grilled tofu. It’s best to eat this dish immediately. Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman The noodles become stiff and hard to mix the longer they sit. Comfort foods often come steaming hot. Soups and casseroles come to mind....

From dark green spinach to shredded red cabbage, these plant-based bibimbap bowls offer plenty of powerful anti-inflammatory benefits. This delicious combo delivers plenty of vegetables and a wonderful balance of textures and flavors. Once you see how easy (and delicious!) Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley this bowl can be, youll find yourself coming back to it time and time again. Check out our expert tips and tricks below and discover new ways to make this versatile dish your own....

Bill Millholland is a food photographer and chef with over 20 years of experience in food and hospitality. Education B.A. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Named after a Swiss physician, Bircher muesli features fresh apple, lemon juice and nuts. Refrigerate until the oats soften, at least 8 hours or up to 5 days. To serve, top with berries and almonds. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Drizzle with honey, if desired. To make ahead Prepare through Step 1 and refrigerate for up to 5 days. Top with berries and almonds just before serving....

Serve with steamed rice. Add beef and toss to coat. Cover and refrigerate for at least 112 hours and up to 4 hours. Photo: Brie Passano Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the onion to a bowl. Remove the beef from the marinade (reserve the marinade) and add to the skillet....

The coleslaw-bean mixture can also be used as a delicious taco topping. Serve the bean mixture on a bed of lettuce. Tips Make Ahead Tip: Refrigerate coleslaw-bean mixture for up to 1 day. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole. Add the pureed beans and simmer, stirring frequently, until thickened slightly, about 5 minutes. Place tortillas on a microwave-safe plate. Photo: Ali Redmond Microwave on High until the tortillas are pliable, about 1 minute. Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch casserole dish. Top with 12 cup cheese....

This filling black bean chili recipe is loaded with protein and ready in just 45 minutes. We’ve provided several variations for this recipe to suit your flavor and dietary preferences. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Ladle chili into bowls. If desired, sprinkle with additional chili powder or ground cumin. Simmer 1 1/2 hours. Nutrition analysis per serving: 319 calories, 7 g total fat (2 g sat....

These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with a little sour cream and a mixed green salad. TheseBlack Bean Quesadillasare your solution for a quick, flavorful, healthy weeknight dinner. Creamy antioxidant-rich avocado garnishes this quesadilla, complementing the crisp tortillas....

A simple salad tossed with a tangy vinaigrette packs these no-cook wraps with tons of bright cilantro flavor. The mix pairs well with mashed beans and avocado, which hold everything together. With the motor running, slowly stream in oil. Photo: Jason Donnelly Transfer the vinaigrette to a large bowl. Add lettuce, radicchio and radishes and toss to coat. Mash avocado with lime juice in a small bowl. Spread some of the mashed beans and avocado over each tortilla; top with the salad and roll up....

Serve this colorful, veggie-packed pasta salad at your next outdoor gathering. From creamy avocado to crunchy bell peppers, this pasta salad is full of texture and flavor. A homemade herb-lime vinaigrette ties everything together. Photo: Jen Causey Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes. Cover and shake until well combined....