Spring into the new season with these plant-based dinners.
Roasted Chickpea Curry Bowl
You’ll get a serious dose of plant-based protein with this meal!
The curry-infused cauliflower and chickpeas taste hearty and satisfying, while quinoa adds an extra boost of protein.
These low-carb wraps made with tofu, mushrooms and daikon radish are an easy vegetarian dinner.
Add julienned carrots to the wraps for a bonus crunch.
Gluten-Free Cream of Mushroom Soup
There’s no cream in this silky mushroom soup.
Pureed potatoes give this vegan mushroom soup its creamy texture.
Be sure to use Yukon Goldrussets don’t provide quite the right texture.
The stuffed cabbage leaves gently bake in a simple tomato sauce.
This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets.
This easy dinner comes together in just 30 minutes, so it’s perfect for weeknights.
So “forbidden” rice isn’t just striking, it’s also a serious nutrition upgrade.
Simmering it in coconut milk adds rich aroma and flavor.
Chipotle-Orange Broccoli & Tofu
Chipotle peppers add kick to this tofu and broccoli stir-fry recipe.
If you’re shy about spice, cut back on the amount or leave them out completely.
Serve over brown basmati rice.
If you want to bump up the protein, add tofu, seitan or even chopped egg.
Vegan Gnocchi Soup
This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes.
Keep it vegan or add a drizzle of plain yogurt for extra richness.
