you could enjoy a meatless main that’s packed with protein, thanks to these spring recipes.

Chipotle Tofu Tacos

Here, we tear the tofu instead of cutting it.

Coating with a flavorful cornstarch mixture helps maximize the crunch.

a recipe photo of the Baked Kale Salad with Crispy Quinoa

Photo: Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco

The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables.

Topping the salad with feta and pepitas gives it a savory note.

Pantry Peanut Noodles

Choose your own adventure with these noodles!

Chipotle Tofu Tacos

Jason Donnelly

They’re delicious with peanut butter and tahini alike.

Lentil Bowls with Fried Eggs & Greens

Lentils are a quick and easy protein.

We like French green lentils, which hold their shape when cooked.

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Serve with a side salad or crusty bread for dipping.

Look for presliced mushrooms to cut prep time.

Serve with a tossed salad.

Crispy Pea Fritter Salad

Jason Donnelly

Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.

If you could handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.

Be sure to save some of the pasta water to make a sauce.

Pantry Peanut Noodles

Jacob Fox

Couscous & Chickpea Salad

Cooked couscous and canned chickpeas come together in this quick lunch salad.

The basil vinaigrette makes it taste anything but basic!

When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.

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Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.

A dollop of sour cream zhuzhed up with beet and lime adds even more flavor.

Look for precooked beets in the produce department of your grocery store.

a recipe photo of the Vegetarian Lasagna Soup served in a bowl

Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen

White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.

Beans not only boost protein, but also add creaminess to the farro mixture.

Chimichurri sauce brightens the dish.

Asparagus, Leek & Ricotta Frittata

Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

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Buttermilk Fried Tofu with Smoky Collard Greens

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3-Ingredient Goat Cheese Pasta with Broccoli

Carolyn A. Hodges, R.D.

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Crustless Spinach & Asparagus Quiche with Gruyere

Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless

Cajun-Spiced Tofu Tostadas with Beet Crema

Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Mushroom French Dip

Jacob Fox

Spaghetti with Baked Brie, Mushrooms & Spinach

Brie Passano

vegetarian protein bowl

Fred Hardy