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These recipes basically cook themselves.
All the flavors of your takeout favorite without the meat. Get the recipe here.
This cozy soup is topped with a dollop of homemade vegan "ricotta" made with cashews and tofu — but feel free to omit it if your real focus is the noodle + tomato situation. Get the recipe here.
This recipe is packed with delicious plant-based protein (thanks lentils!) and freezes perfectly to make meal prepping a breeze. Get the recipe here.
Butternut squash, kale, and white beans give this classic wild rice soup a hearty winter upgrade. Get the recipe here.
This comforting soup is one of those hands-off recipes that practically makes itself — and it's loaded with all kinds of good stuff like quinoa, kale, and white beans. Get the recipe here.
If you've never had chana masala (AKA chickpeas cooked in a spiced tomato sauce) this is the perfect recipe to start with. (Just beware that you do have to precook the ginger and onions, so it's not a true dump-and-go recipe.) Get the recipe here.
This black bean chili only requires eight main ingredients and minimal chopping, so it's perfect for prepping before work. Get the recipe here.
Unlike normal chowders (which can be quite heavy), this recipe uses almond milk instead of cream to lighten it up a bit. Get the recipe here.
This savory lentil curry is not only super easy to make (just dump and go!) but costs less than $10 to make — it's a win win. Get the recipe here.
Start cooking this zesty quinoa filling in the morning and serve it with all your favorite toppings at night. Get the recipe here.
This is the kind of chili that's practically screaming for toppings — and with variations for stove-top, Instant Pot, and slow cooker methods, you can pick a recipe that works for your schedule. Get the recipe here.
These stewy chickpeas are the perfect recipe for meal prepping — just make a big batch over the weekend and serve it over a different grain each night (such as rice, quinoa, or pasta). Get the recipe here.
Feel free to swap in whatever root veggies you have on hand to use up your winter veggie stash. Get the recipe here.
Stuffing isn't just for Thanksgiving, and this wild rice version made with cranberries, almonds, and mushrooms is the perfect side dish (or main!) for any meal. Get the recipe here.
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