Plant-Powered Recipes

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Spicy Air Fryer Crispy Tofu Bowl

Golden and crunchy tofu has never been easier thanks to a quick coating of cornstarch and the air fryer. Steamed broccoli and a sriracha-infused sauce turn this into an ideal rice bowl.

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Vietnamese-Style Noodles with Grilled Shrimp

Rice noodles, a lime vinaigrette, and smoky shrimp are the stars of this vegetable-heavy, gluten-free noodle bowl.

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Spaghetti with Spring Herb Pesto(with video)

Mint, chives, and parsley are whirled into a walnut-based pesto and tossed with pasta and tomatoes for a fast dinner the whole family will enjoy.

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Almost-Vegetarian Chili

A little bacon goes a long way used as seasoning in this mostly vegetarian dish.

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Black Bean Burritos

A little chorizo goes a long way toward adding spice and meaty savoriness to this mostly meatless Tex-Mex-inspired burrito that makes a satisfying and quick dinner.

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Broccoli-Cheddar Rice Bake

Packaged brown rice makes this cheesy casserole easy to pull off. Pair this recipe with a tossed salad for a balanced, vegetarian dinner.

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Sweet Potatoes and Creamed Spinach with Steak

The ratio of meat to veggie sides is flipped in this modern, plant-forward take on a classic steakhouse dinner where creamed spinach and crispy roasted sweet potatoes take centerstage.

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Instant Pot Lentil Soup

Corn and tomatoes add a unique twist to this mostly hands-off vegan Instant Pot soup that’s the perfect comfort food on cool spring nights.

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Sweet Potato and Carrot Soup

This silky puréed soup is so cozy on a winter’s evening. A splash of vinegar balances the sweetness of the root veggies.

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Caribbean Salad with Mango and Chicken

This no-cook salad features plantain chips for crunch and mangoes for sweetness, while rotisserie chicken means dinner can hit the table in a flash.

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Kale-Quinoa Salad with Edamame

Think salad can’t be satisfying? Think again. Avocado provides creamy richness while quinoa, edamame, and nuts bulk up the protein in this easy dinner recipe.

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Spiced Black Bean Soup

Cut the prep time of budget-friendly dried beans with the help of an Instant Pot, which doesn’t require them to be soaked ahead of time.

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Gingery Broth with Tofu and Spinach

Protein-packed tofu is the star of this vegan soup that will fill you up without weighing you down.

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Beet Hummus

This gorgeous hummus works as a vegetarian appetizer with raw veggies or spread onto whole wheat toast for a balanced breakfast.

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Baked Falafel with Tomato-Olive Salad

Canned chickpeas are transformed into oven-baked falafel and paired with garlicky tzatziki.

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Bean and Veggie Minestrone

Freezer and pantry staples make this soup easy to whip up on a whim for lunch or dinner.