Quickly sauté your favorite veggies like bell peppers, broccoli, carrots, and snap peas with tofu or tempeh. Serve over rice or noodles.
Arrange slices of fresh tomatoes, mozzarella cheese, and basil leaves on a plate. Drizzle with balsamic glaze and olive oil, and season with salt and pepper.
Fill tortillas with black beans, corn, diced peppers, and cheese. Heat in a skillet until crispy and the cheese melts. Serve with salsa and guacamole.
Sauté mushrooms with onions and garlic, then add Arborio rice and vegetable broth gradually until creamy and cooked through.
Cook your favorite pasta and toss with sautéed seasonal vegetables like cherry tomatoes, zucchini, and asparagus.
Simmer chickpeas with curry spices, onions, garlic, and coconut milk. Serve over rice or with naan bread for a satisfying meal.
Combine beans, diced tomatoes, bell peppers, onions, and spices in a pot. Let it simmer for 20-30 minutes until flavors meld together.
Fill taco shells with roasted sweet potatoes, black beans, lettuce, salsa, and cheese. Customize with your favorite toppings like diced avocado or pickled jalapeños.
Assemble a salad with cucumbers, tomatoes, olives, and feta cheese. Serve with crispy falafel on the side and a dollop of tzatziki sauce.
Sauté mixed vegetables like peas, carrots, and corn with cooked rice in a skillet. Add soy sauce and scrambled eggs for protein.