Cookbook

Turkey Meatballs In Tomato Sauce Over Spaghetti

American · 45 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/4 lb ground turkey (93% lean)
• 1 1/3 cups panko bread crumbs
• 1 large egg
• 1/2 cup grated Parmesan
• 1 (28 oz) can canned crushed tomatoes
• 9 oz spaghetti
• 2 tbsp olive oil
• 1 small yellow onion, grated
• 5 cloves garlic, minced
• 1 tsp each basil, oregano, salt, red pepper flakes

1. Soak the panko in 1/4 cup water for 5 minutes until it turns to a paste; this is what keeps lean turkey meatballs from drying out.
2. Mix it with the turkey, egg, half the Parmesan, half the onion, the oregano, and salt, handling it just until combined, then roll 16 balls.
3. Brown the meatballs in the oil in a wide skillet over medium, 6 minutes total, turning to color three or four sides; they will not be cooked through yet.
4. Move them out, add the rest of the onion and the garlic, and cook 2 minutes until soft and fragrant.
5. Pour in the crushed tomatoes with the pepper flakes, bring to a simmer, and cook 8 minutes until the sauce darkens and thickens.
6. Nestle the meatballs back in, cover, and simmer 10 minutes until they are firm and read 165F at the center.
7. Boil the spaghetti in well-salted water to al dente, drain, and toss with a ladle of sauce before plating with the meatballs, basil, and the rest of the Parmesan.

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Turkey Meatloaf With Brown-Sugar Glaze And Mashed Potatoes

American · 75 min · turkey · high-protein

Ingredients & steps ↓

• 2 lb ground turkey, 93% lean
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup whole milk
• 1 yellow onion
• 1/2 cup ketchup
• 3 tbsp light brown sugar
• 1 tbsp Worcestershire sauce
• 2 lb russet potatoes
• 5 tbsp salted butter
• 1/4 cup heavy cream
• 3 garlic cloves
• 1 tsp dried thyme
• 1 tsp black pepper

1. Heat the oven to 375F and line a sheet pan with parchment. Soak the panko in the milk for 5 minutes until it turns to a paste; this is what keeps lean turkey from baking into a brick.
2. Grate the onion on the large holes of a box grater, or chop it very fine and soften it in a skillet for 5 minutes. Raw chunks of onion never fully cook inside a loaf.
3. Mix the turkey, soaked panko, onion, eggs, minced garlic, thyme, Worcestershire, 2 tablespoons of the ketchup, 2 teaspoons of salt, and the pepper with your hands. Stop the moment it looks combined. Overworking makes it rubbery.
4. Shape the mixture on the sheet pan into a free-form loaf about 9 by 5 inches. Baking it free-form instead of in a pan lets the sides brown and the fat run off.
5. Stir the remaining ketchup with the brown sugar and brush half of it over the loaf. Bake 35 minutes, brush on the rest, and bake 15 to 20 minutes more, until the glaze is dark and sticky and the center reads 165F.
6. Meanwhile, cut the potatoes into 2-inch chunks, start them in cold salted water, and boil 15 to 18 minutes until a chunk falls off a knife on its own.
7. Drain and return the potatoes to the dry hot pot for 30 seconds to steam off surface water, then mash with the butter and the warmed cream. Season aggressively with salt.
8. Rest the meatloaf 10 minutes before slicing, or it will crumble. Cut thick slices and serve over the potatoes.

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Turkey Meatloaf with Green Beans

· 60 min · turkey · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lbs ground turkey
• 1/4 cup almond flour
• 1 large egg
• 1 small onion
• 2 cloves garlic
• 3 cups green beans
• 1 tbsp olive oil
• to taste salt
• to taste pepper

1. Preheat oven to 375°F (190°C).
2. Finely chop the onion and mince garlic.
3. In a large bowl, combine ground turkey, egg, almond flour, onion, garlic, salt, and pepper.
4. Mix until just combined, avoiding overmixing.
5. Shape the mixture into a loaf shape on a baking sheet lined with parchment.
6. Bake for 40-45 minutes until internal temperature reaches 165°F.
7. Meanwhile, trim and steam green beans until tender, about 5-7 minutes.
8. Drizzle green beans with olive oil and season with salt.
9. Serve slices of meatloaf with green beans.

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Turkey Reuben Melts On Rye With Dill Pickle Spears

American · 15 min · turkey · high-protein

Ingredients & steps ↓

• 1 lb, sliced thin deli turkey breast
• 8 slices rye bread
• 8 slices swiss cheese
• 1 1/2 cups sauerkraut, well drained
• 1/3 cup thousand island dressing
• 2 1/2 tbsp, softened butter
• 4 spears dill pickle spears
• 2 oz kettle potato chips

1. Squeeze the sauerkraut dry in a clean towel - wet kraut steams the bread instead of griddling it - and butter one face of each rye slice.
2. On the unbuttered sides, layer swiss, turkey, a spoonful of kraut, a smear of thousand island, and a second slice of swiss, then close each sandwich butter-side out.
3. Griddle over medium 3 to 4 minutes a side, pressing lightly, until the rye is dark gold and crackly and the cheese has visibly slumped.
4. Rest each melt a minute before cutting so the filling sets, and serve with a pickle spear and a few chips.

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Turkey Sausage And Potato Breakfast Skillet

American · 30 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

• 1 lb turkey breakfast sausage
• 1 1/2 lb russet potatoes
• 3 tbsp olive oil
• 1 large yellow onion
• 1 large red bell pepper
• 6 large eggs
• 4 oz shredded sharp cheddar
• 4 scallions
• 2 tsp, 1 tsp, 1 tsp, 1 tsp smoked paprika, garlic powder, salt, black pepper

1. Dice the potatoes into half-inch cubes, cover with water, and parboil 6 minutes, until a knife enters with slight drag; drain and steam dry.
2. Brown the sausage in 1 tablespoon oil over medium-high, breaking it up, 6 minutes, until crumbled and browned at the edges; move to a plate.
3. Add the remaining oil and the potatoes to the same skillet in one layer and leave them undisturbed 5 minutes, until the down sides are crusty and release on their own.
4. Toss in the onion and pepper and cook 6 minutes more, until the potatoes are brown all over and the onion is soft.
5. Season with the paprika, garlic powder, salt, and pepper, then fold the sausage back in.
6. Make six wells, crack an egg into each, cover, and cook over medium-low 5 minutes, until the whites are fully set and the yolks are still soft.
7. Scatter the cheddar over, cover 1 more minute to melt, and finish with scallions.

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Turkey Sausage Breakfast Casserole With Peppers And Cheddar

American · 60 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

• 1 lb bulk turkey breakfast sausage
• 1 lb 5 oz frozen shredded hash brown potatoes, thawed
• 10 large eggs
• 1 1/4 cups whole milk
• 2 cups sharp cheddar, shredded
• 2 red and green bell peppers, diced
• 1 small yellow onion, diced
• 1 tsp each smoked paprika, black pepper, kosher salt

1. Heat the oven to 375F and butter a 9-by-13-inch baking dish.
2. Brown the turkey sausage in a skillet over medium-high 6 minutes, breaking it into crumbles, until the edges catch color.
3. Add the peppers and onion and cook 4 minutes until they slump and give up their water.
4. Press the towel-dried hash browns into the dish as an even base, then spread the sausage mixture over them.
5. Whisk the eggs with the milk and seasonings, stir in half the cheddar, and pour it all over the top.
6. Bake 35 minutes, scatter the remaining cheddar, and bake 8 minutes more until puffed, golden, and firm at the center.
7. Rest 10 minutes before cutting into squares.

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Turkey Skillet Chili With Cornbread Muffins

American · 30 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/4 lb ground turkey
• 2 cans (15 oz), drained canned kidney beans
• 2 cans (14.5 oz) canned diced tomatoes
• 1 cup tomato sauce
• 4 muffins corn muffin mix, prepared
• 1 large, diced yellow onion
• 1, diced bell pepper
• 3/4 cup sharp cheddar, shredded
• scant 1/2 cup sour cream
• 1 1/2 tbsp olive oil
• 2 tsp each chili powder, cumin, smoked paprika and salt

1. Heat the oven to 400F, stir up the corn muffin batter, and get the muffins in first - they take 16 to 18 minutes and the chili cooks around them.
2. Brown the turkey with the onion and pepper in the oil over medium-high for 8 minutes, letting it sit between stirs so it browns rather than steams.
3. Add the chili powder, cumin, paprika and salt and cook 1 minute until fragrant, then pour in the tomatoes, tomato sauce and beans.
4. Simmer hard and uncovered for 12 minutes, stirring now and then, until the chili has thickened enough that a spoon dragged across the pan leaves a trail.
5. Ladle into bowls with cheddar and sour cream, and split a hot muffin over each.

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Turkey Taco Rice Skillet With Black Beans And Corn

American · 25 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

• 1 1/4 lb ground turkey
• 3 cups cooked microwave white rice
• 1 can (15 oz), drained canned black beans
• 1 1/2 cups frozen corn
• 1 cup sharp cheddar, shredded
• 3/4 cup salsa
• scant 1/2 cup sour cream
• 1, diced yellow onion
• 1 1/2 tbsp vegetable oil
• 1 tsp each chili powder, cumin, oregano and salt

1. Heat the oil in a deep skillet over medium-high and brown the turkey with the onion for 7 minutes, breaking it up but letting it sit long enough between stirs to catch colour - turkey turns grey if you never stop moving it.
2. Stir in the chili powder, cumin, oregano and salt and cook 1 minute until they smell toasted rather than dusty.
3. Add the beans, corn, salsa and warmed rice, then simmer 5 minutes, stirring, until everything is hot through and the salsa has mostly cooked into the rice.
4. Kill the heat, scatter the cheddar over the top, cover for 2 minutes to melt, and serve straight from the skillet with sour cream.

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Turkey Tenderloin Medallions With Mushroom Cream Sauce

American · 40 min · turkey · high-protein

Ingredients & steps ↓

• 1 3/4 lb turkey tenderloins
• 14 oz, sliced cremini mushrooms
• 1 cup heavy cream
• 5 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 9 oz wide egg noodles
• 1 small, diced yellow onion
• 2 tbsp olive oil
• 1 tbsp total salt, pepper and dried thyme

1. Slice the tenderloins crosswise into 1-inch medallions, press them flat, and dredge lightly in the seasoned flour.
2. Sear in the oil and 2 tbsp butter over medium-high heat, 3 minutes per side, until browned and firm with a center reading 165F; move to a plate.
3. Add the remaining butter, the mushrooms and the onion and cook 8 minutes until the mushrooms give up their liquid and it evaporates to browned edges.
4. Stir in any leftover dredging flour, cook 1 minute, then add the broth and cream and simmer 5 minutes until the sauce coats a spoon.
5. Boil the egg noodles 7 minutes until tender with a slight bite and drain.
6. Return the medallions and their juices to the sauce for 2 minutes, then serve over the noodles.

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Turkey and Avocado Lettuce Wraps

American · 30 min · turkey · gluten-free, keto, low-carb

Ingredients & steps ↓

• 1 lb Ground turkey
• 8 large leaves Romaine lettuce leaves
• 1 ripe Avocado
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• to taste Salt
• to taste Black pepper

1. Heat olive oil in a skillet over medium heat. Add ground turkey, season with salt and pepper, and cook until browned, about 7 minutes.
2. Meanwhile, dice the avocado, halve the cherry tomatoes, and finely chop the red onion.
3. In a small bowl, combine the avocado, cherry tomatoes, red onion, lemon juice, and a pinch of salt to make a simple salsa.
4. Once the turkey is cooked, remove from heat. Warm the lettuce leaves slightly to make them pliable.
5. Spoon the cooked turkey onto each lettuce leaf, then top with the avocado salsa.
6. Wrap each leaf around the filling and serve immediately.
7. Optional: add hot sauce or a sprinkle of cheese for extra flavor.

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Turkey and Avocado Wraps with Veggie Crunch

American · 35 min · turkey · dairy-free

Ingredients & steps ↓

• 4 large Whole wheat tortillas
• 8 oz Cooked turkey slices
• 2 Avocado
• 1 Red bell pepper
• 1 Cucumber
• 1 cup Lettuce or mixed greens
• 1/2 cup Hummus
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• to taste Salt and pepper

1. Slice the avocado, bell pepper, and cucumber into thin strips.
2. In a small bowl, mash one avocado with lemon juice, salt, and pepper to make a simple spread.
3. Warm the tortillas in a skillet or microwave for 30 seconds.
4. Spread hummus evenly over each tortilla.
5. Layer lettuce, turkey slices, and the sliced vegetables on top of the hummus.
6. Add mashed avocado on top of the fillings for extra creaminess.
7. Roll up each tortilla tightly, folding in the sides as you go.
8. Slice each wrap in half diagonally and serve immediately.

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Turkey and Veggie Grain Bowl

American · 35 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 cups Cooked quinoa
• 1 cup Cooked turkey breast, shredded
• 1 cup Cherry tomatoes, halved
• 1/2 cup Cucumber, diced
• 1/4 cup Feta cheese, crumbled
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• to taste Salt and pepper

1. Cook quinoa according to package instructions and let cool slightly.
2. In a large bowl, combine cooked quinoa, shredded turkey, cherry tomatoes, cucumber, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour dressing over the grain mixture and toss gently to combine.
5. Divide the mixture into four bowls and serve immediately or chill for later.

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Turkey and Veggie Lettuce Wraps

American · 30 min · turkey · dairy-free, low-carb

Ingredients & steps ↓

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 bell pepper
• 1 carrot
• 2 stalks green onion
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 8 large leaves iceberg lettuce leaves

1. Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, about 5-7 minutes.
2. While turkey cooks, dice the bell pepper and carrot. Thinly slice the green onions.
3. Add diced vegetables to the skillet with turkey and cook for another 5 minutes until vegetables are tender.
4. Stir in soy sauce and hoisin sauce, cooking for another 2-3 minutes to combine flavors.
5. Remove from heat. Spoon the turkey and vegetable mixture into lettuce leaves to serve as wraps.
6. Repeat until all filling is used, dividing evenly among the lettuce leaves.
7. Serve immediately as a light, flavorful lunch.

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Turkey and Veggie Wraps with Hummus

American · 30 min · turkey · dairy-free

Ingredients & steps ↓

• 4 large Whole wheat tortillas
• 8 ounces Cooked turkey slices
• 1/2 cup Hummus
• 1, sliced Cucumber
• 1, sliced Bell peppers
• 4 Lettuce leaves
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper

1. Lay out the tortillas on a clean surface.
2. Spread about 2 tablespoons of hummus evenly over each tortilla.
3. Layer 2 ounces of turkey slices on each tortilla.
4. Add sliced cucumber, bell peppers, and a lettuce leaf on top of the turkey.
5. Roll up each tortilla tightly to form a wrap.
6. Heat a skillet with olive oil over medium heat. Place wraps seam-side down and cook for 2-3 minutes until golden, then flip and cook another 2-3 minutes.
7. Remove from skillet and let rest for a minute before slicing in half.
8. Serve immediately with a side of fresh fruit or a small salad if desired.

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Turkey, Bacon And Cheddar Melts With Potato Wedges

American · 30 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/4 lb, sliced deli turkey breast
• 8 slices cooked bacon slices
• 8 slices sourdough bread
• 6 slices sharp cheddar
• 2 tbsp, softened butter
• 3 tbsp mayonnaise
• 1 1/2 lb, cut in wedges russet potatoes
• 2 tbsp olive oil
• 1 large, sliced tomato
• 4 leaves leaf lettuce
• 1 tsp each smoked paprika, salt and pepper

1. Heat the oven to 450F, toss the potato wedges with the oil, paprika and salt, and roast 20 minutes, turning once, until browned and crisp at the edges.
2. Crisp the bacon in a skillet or the microwave while the potatoes roast, and butter one face of every bread slice.
3. Build each melt butter-side out with cheddar, turkey, bacon and a second slice of cheddar, keeping the tomato and lettuce out for now so they do not steam.
4. Griddle over medium 3 to 4 minutes a side until the sourdough is deep gold and the cheese has run, then open each one, add mayonnaise, tomato and lettuce, and close it up to cut.

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Turkey, Stuffing And Gravy Skillet Dinner

American · 25 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/2 lb turkey breast cutlets
• 10 oz box herb stuffing mix
• 2 cups chicken broth
• 7 tbsp butter
• 1/2 cup heavy cream
• 2 ribs, diced celery
• 1, diced yellow onion
• 3 tbsp all-purpose flour
• 12 oz green beans
• 1 tsp each poultry seasoning, salt and pepper

1. Melt half the butter in a large skillet, cook the celery and onion 4 minutes until soft, then stir in the stuffing mix and 1 1/2 cups of the hot broth. Cover off the heat for 5 minutes so it steams and swells, and tip it into a bowl.
2. Season the cutlets with poultry seasoning, salt and pepper and sear them in the same pan in the remaining butter, 3 minutes a side, until golden and just cooked through. Move them to a plate.
3. Scatter the flour into the pan drippings, cook 1 minute, then whisk in the rest of the broth and the cream and simmer 3 minutes until the gravy coats a spoon.
4. Boil the green beans 4 minutes. Return the stuffing and turkey to the skillet, spoon the gravy over everything, and serve straight from the pan.

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Turkish Adana Lamb Kebabs

Middle-eastern · 45 min · lamb · dairy-free, high-protein

Ingredients & steps ↓

• 2 lb ground lamb (20% fat)
• 1 yellow onion
• 3 garlic cloves
• 1 tbsp Turkish red pepper flakes
• 1 tsp ground cumin
• 1 tbsp sweet paprika
• 1/2 cup flat-leaf parsley
• 4 lavash or pita

1. Grate the onion and squeeze out excess liquid so the mixture holds shape.
2. Knead lamb with onion, minced garlic, pepper flakes, cumin, paprika, and 2 tsp salt for 5 minutes until sticky.
3. Chill the mixture 20 minutes, then mold firmly onto wide flat skewers in long logs.
4. Grill over high heat, turning, 10-12 minutes until charred and cooked through.
5. Rest 3 minutes and slide off the skewers onto warm lavash.
6. Scatter with parsley and serve with grilled tomatoes and onions.

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Turkish Menemen with Soft Eggs

Middle-eastern · 18 min · vegetarian, low-carb

Ingredients & steps ↓

• 4 eggs
• 2 Turkish green peppers or Anaheim
• 3 ripe tomatoes
• 1/2 yellow onion
• 1 tbsp Turkish pepper paste (biber salcasi)
• 1/2 tsp Aleppo pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil

1. Melt butter with oil over medium heat and soften diced onion and peppers, 5 minutes.
2. Stir in the pepper paste and Aleppo pepper and cook 1 minute.
3. Add grated tomatoes, season with salt, and simmer until saucy, 4 minutes.
4. Beat the eggs lightly and pour over the tomato base.
5. Fold gently with a spatula, cooking just until softly set and still glossy, 2 minutes.
6. Serve immediately with crusty bread.

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Turkish White Bean Stew Fasulye

Middle-eastern · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 15-oz cans canned cannellini beans
• 1 yellow onion
• 2 carrots
• 2 tbsp Turkish pepper paste (biber salcasi)
• 1 15-oz can canned diced tomatoes
• 1 tsp sweet paprika
• 3 tbsp olive oil
• 2 tbsp fresh parsley

1. Saute diced onion and carrots in olive oil over medium heat, 8 minutes.
2. Stir in the pepper paste and paprika and cook 1 minute.
3. Add tomatoes, drained beans, 2 cups water, and salt.
4. Simmer uncovered until the sauce thickens and carrots are tender, 25 minutes.
5. Mash a few beans against the pot to enrich the broth.
6. Finish with parsley and a drizzle of olive oil.

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Tuscan Chicken with Sun-Dried Tomato Pasta

Italian · 40 min · chicken · high-protein

Ingredients & steps ↓

• 4 pieces Boneless, skinless chicken breasts
• to taste Salt and black pepper
• 2 tbsp Olive oil
• 3 cloves Garlic cloves
• ½ cup Sun-dried tomatoes in oil
• 1 cup Cherry tomatoes
• ¼ cup Fresh basil
• 12 oz Pasta (penne or rigatoni)
• ½ cup Parmesan cheese, grated

1. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant, about 30 seconds.
3. Add sun-dried tomatoes (drained if in oil) and cherry tomatoes. Cook for 5 minutes until tomatoes soften.
4. Meanwhile, cook pasta in boiling salted water according to package instructions until al dente. Drain and reserve ½ cup pasta water.
5. Slice cooked chicken and return to the skillet with the tomato mixture. Add cooked pasta, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
6. Stir in chopped fresh basil and grated Parmesan cheese. Serve hot.

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Tuscan Tuna and White Bean Salad

Mediterranean · 12 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cans (5 oz each) canned tuna in olive oil
• 1 can (15 oz) canned cannellini beans
• 1/4, thinly sliced red onion
• 1 cup, halved cherry tomatoes
• 1, juiced lemon
• 2 tbsp extra-virgin olive oil
• 3 tbsp, chopped fresh parsley
• 2 cups baby arugula

1. Drain and rinse the cannellini beans and add them to a large bowl.
2. Flake the tuna over the beans, keeping some larger chunks.
3. Add the red onion, cherry tomatoes, and parsley.
4. Whisk the lemon juice with olive oil, salt, and pepper, then pour over the salad.
5. Toss gently and serve over a bed of arugula.

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Tuscan White Bean and Kale Stew

Italian · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• two 15 oz cans cannellini beans
• 1 bunch lacinato kale
• 14 oz canned diced tomatoes
• 4 garlic cloves
• 1 yellow onion
• 4 cups vegetable broth
• 1 sprig rosemary
• 3 tbsp extra-virgin olive oil

1. Saute diced onion and garlic in olive oil until soft.
2. Add diced tomatoes and rosemary and cook 5 minutes.
3. Stir in beans and broth and simmer 15 minutes, mashing some beans to thicken.
4. Fold in chopped kale and cook until wilted and tender, about 8 minutes.
5. Drizzle with olive oil and serve, ideally over toasted bread.

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Twice-Baked Potatoes With Broccoli And Sharp Cheddar

American · 75 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 4 (about 3 lb) large russet potatoes
• 2 3/4 cups sharp cheddar, shredded
• 1 cup sour cream
• 6 tbsp unsalted butter
• 1/2 cup whole milk
• 1 large head, in small florets broccoli
• 4, sliced scallions
• 1 tbsp total salt, black pepper and garlic powder

1. Prick the potatoes, rub with salt, and bake at 425F for 55 minutes until the skins are papery and a skewer slides straight through.
2. Steam the broccoli 4 minutes until bright green and just tender, then chop it fine so it folds in evenly.
3. Halve the potatoes lengthwise and scoop out the flesh, leaving a quarter-inch shell so the boats hold their shape.
4. Mash the flesh with the butter, sour cream, milk, garlic powder and two-thirds of the cheddar until fluffy but not gluey.
5. Fold in the broccoli and half the scallions, then mound the filling back into the shells.
6. Top with the remaining cheddar and bake 15 minutes at 425F until the tops are browned and the filling is steaming.
7. Finish with the remaining scallions.

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Veal Parmigiana over Spaghetti

Italian · 50 min · beef · high-protein

Ingredients & steps ↓

• 1.5 lb veal cutlets
• 2 eggs
• 3/4 cup all-purpose flour
• 1.5 cups fine dry breadcrumbs
• 1/2 cup grated Pecorino Romano
• 10 oz low-moisture mozzarella, shredded
• 28 oz can crushed tomatoes
• 3 garlic cloves
• 1/2 yellow onion
• 1/2 bunch fresh basil
• 1 lb spaghetti
• 1/2 cup olive oil
• 2 tbsp butter

1. Soften the finely diced onion in 2 tbsp of the oil 5 minutes, add the sliced garlic for 1 minute, then the tomatoes, 1 tsp salt and the butter. Simmer 20 minutes, tearing in the basil at the end.
2. Pound the cutlets to 1/4 inch — veal is thin and cooks fast, and that is the point of the dish. Season both sides.
3. Coat each cutlet in flour, then egg, then breadcrumbs mixed with half the Pecorino.
4. Fry in the remaining oil over medium-high, 2 minutes a side, until golden. Drain on a rack, never on paper flat, or the underside softens.
5. Heat the broiler. Arrange the cutlets on a sheet pan, spoon over a little sauce, blanket with mozzarella and the rest of the Pecorino, and broil 3 to 4 minutes until the cheese blisters. Veal is safe at 145F with a 3-minute rest, and pounded thin it is well past that after frying.
6. Boil the spaghetti in heavily salted water to al dente, toss it with the remaining sauce, and serve the cutlets on top.

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Vegan Breakfast Breakfast Burritos

Mexican · 30 min · beans · vegetarian, vegan

Ingredients & steps ↓

• 4 pieces Large flour tortillas
• 1 can (15 oz) Canned black beans
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 medium Onion
• 2 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Cumin powder
• 1 tsp Smoked paprika
• to taste Salt
• to taste Black pepper
• ¼ cup, chopped Fresh cilantro
• ½ cup Vegan cheese shreds (optional)

1. Drain and rinse the black beans. Set aside.
2. Dice the red and green bell peppers and chop the onion and garlic.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3 minutes.
4. Add the diced bell peppers to the skillet and cook until slightly softened, about 5 minutes.
5. Stir in the black beans, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, mashing some beans with the back of a spoon for creaminess.
6. Warm the flour tortillas in a dry skillet or microwave until pliable.
7. Spoon the bean mixture onto each tortilla, sprinkle with cilantro and vegan cheese if using, then roll into burritos.
8. Optional: Return the burritos to the skillet for 2-3 minutes per side to crisp the outside. Serve warm.

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Vegan Breakfast Chilaquiles with Tofu and Salsa Verde

Mexican · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz Firm tofu
• 8 small Corn tortillas
• 1 cup Salsa verde
• 2 tbsp Vegetable oil
• 1 small Onion
• 2 Garlic cloves
• 1 tsp Cumin powder
• to taste Salt
• ¼ cup Fresh cilantro
• 1 Lime

1. Drain and press the tofu to remove excess moisture. Cut into small cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes, cumin, salt, and sauté until golden and slightly crispy, about 8 minutes.
3. While tofu cooks, dice the onion and mince the garlic. Add to the skillet and cook until translucent, about 3 minutes.
4. Cut the corn tortillas into triangles. In a separate pan, heat the remaining 1 tablespoon of oil and fry the tortilla triangles until crispy, about 3-4 minutes. Drain on paper towels.
5. Add the salsa verde to the tofu mixture in the skillet and simmer for 5 minutes to heat through.
6. Toss the crispy tortilla chips into the salsa and tofu mixture, coating well. Cook for another 2 minutes until everything is combined and heated.
7. Chop cilantro and squeeze lime over the chilaquiles before serving.

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Vegan Chickpea & Spinach Stir-Fry

American · 35 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cans (15 oz each) Canned chickpeas
• 4 cups Fresh spinach
• 1 large Red bell pepper
• 2 medium Carrot
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce or tamari
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• to taste Salt
• to taste Black pepper

1. Drain and rinse the chickpeas. Slice the red bell pepper and julienne the carrots. Mince the garlic.
2. Heat olive oil in a large skillet over medium heat. Add garlic, cumin, paprika, salt, and pepper; sauté for 1 minute until fragrant.
3. Add carrots and bell pepper to the skillet; cook for 5-7 minutes until slightly tender.
4. Stir in chickpeas and cook for another 5 minutes, allowing flavors to meld.
5. Add spinach to the skillet; cook for 3-4 minutes until wilted.
6. Pour soy sauce over the mixture; stir well and cook for 2 more minutes.
7. Taste and adjust seasonings if needed. Serve hot over rice or quinoa if desired.

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Vegan Chickpea and Spinach Stir-Fry

American · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cans (15 oz each) Canned chickpeas
• 4 cups Fresh spinach
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Soy sauce or tamari
• 1 Lemon
• 1/4 teaspoon Red pepper flakes

1. Drain and rinse the canned chickpeas. Mince the garlic cloves. Squeeze the lemon to extract juice.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and heated through.
4. Stir in the soy sauce or tamari and cook for another 2 minutes to coat the chickpeas evenly.
5. Add the fresh spinach to the skillet and cook for 3-4 minutes, stirring until wilted.
6. Squeeze lemon juice over the stir-fry and toss to combine. Taste and adjust seasoning if necessary.
7. Serve hot, optionally over rice or quinoa for a more filling meal.

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Vegan Chickpea and Vegetable Stir-Fry

American · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 can (15 oz) Canned chickpeas
• 2 medium Bell peppers (mixed colors)
• 2 cups Broccoli florets
• 2 medium Carrots
• 3 tbsp Soy sauce (reduced sodium)
• 3 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 2 stalks Green onions
• 1 tbsp Sesame seeds

1. Drain and rinse the chickpeas; set aside.
2. Chop the bell peppers, broccoli into bite-sized pieces, and carrots into thin strips. Mince garlic and ginger. Slice green onions.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Add bell peppers, broccoli, and carrots; stir-fry for about 5-7 minutes until vegetables are tender-crisp.
5. Add chickpeas, soy sauce, and sesame oil; cook for another 5 minutes, stirring occasionally to combine flavors.
6. Remove from heat and sprinkle with sliced green onions and sesame seeds.
7. Serve hot over steamed rice or noodles if desired.

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Vegan Chinese Lettuce Wraps with Mushroom and Tofu

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

• 14 oz Firm tofu
• 8 oz Button mushrooms
• 2 medium Carrots
• 4 stalks Green onions
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tsp Cornstarch
• 8 leaves Iceberg lettuce or Bibb lettuce
• 3 cloves Garlic cloves
• 2 tbsp Vegetable oil

1. Drain and press the tofu to remove excess moisture, then cut into small cubes.
2. Dice the mushrooms and carrots into small, uniform pieces. Chop the green onions finely, separating the white and green parts.
3. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until lightly browned, about 5 minutes.
4. Add diced mushrooms, carrots, and the white parts of green onions to the skillet. Sauté for about 5-7 minutes until vegetables are tender.
5. Stir in minced garlic and cook for another minute until fragrant.
6. Add soy sauce, sesame oil, and cornstarch to the skillet. Mix well and cook for an additional 2-3 minutes until the mixture thickens slightly.
7. Prepare lettuce leaves by washing and patting them dry. Spoon the tofu and vegetable mixture into each leaf, garnish with chopped green parts of green onions.
8. Serve immediately as a flavorful, hearty vegan lunch option.

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Vegan Chinese Mango & Tofu Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz firm tofu
• 2 ripe mango
• 1 red bell pepper
• 1 cucumber
• 4 scallions
• ¼ cup fresh cilantro
• 2 tbsp sesame seeds
• 3 tbsp soy sauce or tamari (vegan)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave nectar
• 2 tbsp olive oil

1. Press and cube the tofu. In a non-stick skillet, heat 1 tbsp olive oil over medium heat. Cook the tofu until golden and crispy, about 8 minutes. Remove and set aside.
2. Dice the mango, red bell pepper, and cucumber. Thinly slice the scallions and chop cilantro.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and remaining 1 tbsp olive oil to create the dressing.
4. In a large bowl, combine the cooked tofu, mango, bell pepper, cucumber, scallions, and cilantro. Drizzle with the dressing and toss gently.
5. Sprinkle sesame seeds over the top for garnish.
6. Divide the mixture into four bowls and serve immediately, garnished with extra cilantro if desired.

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Vegan Chinese Vegetable & Tofu Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz Firm tofu
• 2 cups Broccoli florets
• 2 medium Carrots
• 1 Red bell pepper
• 3 stalks Green onions
• 3 Garlic cloves
• 1 inch piece Ginger
• 3 tbsp Soy sauce (vegan)
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 2 cups Cooked rice

1. Drain and press the tofu to remove excess moisture, then cut into cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining vegetable oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
4. Add chopped carrots, broccoli florets, and sliced red bell pepper. Stir-fry until vegetables are tender-crisp, about 8-10 minutes.
5. Return tofu to the skillet. Add soy sauce, sesame oil, and stir well to combine. Cook for another 3-4 minutes to heat through.
6. Meanwhile, warm the cooked rice in a separate pan or microwave.
7. Slice green onions and sprinkle over the stir-fry for garnish.
8. Serve the tofu and vegetable stir-fry over warm rice.

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Vegan Chinese Vegetable & Tofu Rice Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz firm tofu
• 3 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 cups fresh broccoli florets
• 2 large carrots
• 1 red bell pepper
• 3 stalks green onions
• 3 garlic cloves
• 1-inch piece fresh ginger
• 4 cups cooked jasmine rice
• 2 tbsp cornstarch
• 1/4 cup vegetable broth

1. Press and cube the tofu. Toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Pan-fry in a little sesame oil until golden and crispy, then set aside.
2. Chop broccoli, carrots, bell pepper, garlic, and ginger.
3. In the same pan, add a splash of sesame oil and sauté garlic and ginger until fragrant. Add carrots, broccoli, and bell pepper; cook until tender-crisp.
4. Return tofu to the pan, add the remaining soy sauce, and stir well. Pour in vegetable broth and cook for another 2-3 minutes.
5. Meanwhile, reheat the jasmine rice. Divide into bowls.
6. Top each rice bowl with the sautéed vegetables and tofu. Garnish with sliced green onions.
7. Serve immediately for a hearty, flavorful, and quick vegan Chinese-inspired lunch.

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Vegan Chinese Vegetable Rice Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1.5 cups Long-grain white rice
• 2 medium Carrots
• 1 large Red bell pepper
• 2 cups Broccoli florets
• 1 cup Sugar snap peas
• 14 oz Tofu (firm)
• 3 tbsp Soy sauce (gluten-free if needed)
• 2 tsp Sesame oil
• 3 cloves Garlic cloves
• 1 inch piece Fresh ginger
• 1 tbsp Sesame seeds
• 2 tbsp Vegetable oil
• 2 stalks Green onions

1. Cook the rice: Rinse rice under cold water. In a pot, bring 3 cups water to boil, add rice, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
2. Prepare the vegetables: Dice carrots, thinly slice red bell pepper, chop broccoli into small florets, and trim sugar snap peas.
3. Drain the tofu and cut into 1/2-inch cubes. Mince garlic and grate ginger.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden, about 5 minutes. Remove and set aside.
5. In the same pan, add garlic and ginger; sauté for 30 seconds. Add carrots, bell pepper, broccoli, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Return tofu to the pan. Add soy sauce, sesame oil, and stir to combine. Cook for another 2 minutes to heat through.
7. Serve the vegetable and tofu stir-fry over the cooked rice. Garnish with sesame seeds and chopped green onions.

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Vegan Chinese Vegetable and Tofu Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz Firm tofu
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 3 cloves Garlic
• 1 inch Ginger
• 2 large Carrots
• 1 each Bell peppers (red and yellow)
• 2 cups Broccoli florets
• 3 stalks Green onions
• 4 cups Cooked rice (white or brown)

1. Press and cube the tofu. In a bowl, marinate tofu with 2 tbsp soy sauce and 1/2 tbsp sesame oil for 10 minutes.
2. Heat a non-stick skillet over medium heat. Add marinated tofu and cook until golden brown, about 8 minutes. Remove and set aside.
3. In the same skillet, add a little sesame oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
4. Add chopped carrots, bell peppers, and broccoli florets. Stir-fry for 7-8 minutes until vegetables are tender-crisp.
5. Return tofu to the skillet. Add remaining soy sauce and cook for another 2-3 minutes, mixing well.
6. Serve the stir-fry over cooked rice. Garnish with sliced green onions.

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Vegan Kimchi Bibimbap Bowl

Korean · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cups Cooked jasmine rice
• 1 cup Vegan kimchi
• 1 cup Carrots, julienned
• 2 cups Spinach, fresh
• 14 oz Tofu, firm
• 2 tbsp Sesame oil
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1 tbsp Sesame seeds
• 2 stalks Green onions, sliced

1. Cook the jasmine rice according to package instructions and set aside.
2. Drain excess water from the tofu, then cut into small cubes.
3. Heat 1 tbsp of sesame oil in a pan over medium heat. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove and set aside.
4. In the same pan, add the julienned carrots and cook for 3-4 minutes until slightly tender.
5. Add the spinach to the pan, cooking for another 2 minutes until wilted.
6. Mix the gochujang, soy sauce, and remaining sesame oil in a small bowl to create a sauce.
7. Assemble bowls by placing cooked rice at the base, then topping with tofu, carrots, spinach, and kimchi.
8. Drizzle the sauce over each bowl, then garnish with sliced green onions and sesame seeds before serving.

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Vegan Korean Bibimbap Bowl

Korean · 40 min · tofu · vegetarian, vegan

Ingredients & steps ↓

• 2 cups Cooked white rice
• 2 large Carrots
• 2 medium Zucchini
• 4 cups Spinach
• 1 cup Mushrooms (shiitake or button)
• 14 oz Tofu (firm)
• 3 tbsp Gochujang (Korean chili paste) - vegan
• 2 tbsp Sesame oil
• 2 tbsp Soy sauce or tamari
• 1 tbsp Sesame seeds
• 2 tbsp Vegetable oil
• 2 stalks Green onions
• 3 cloves Garlic

1. Cook the rice according to package instructions and set aside.
2. Prepare the vegetables: julienne carrots, zucchini, and slice mushrooms. Blanch spinach briefly and set aside.
3. Cut tofu into small cubes. In a pan, heat vegetable oil and pan-fry tofu until golden brown. Remove and set aside.
4. In the same pan, add a little sesame oil, sauté garlic until fragrant, then add carrots, zucchini, and mushrooms. Cook until tender.
5. Mix gochujang, soy sauce, and sesame oil to make a sauce. Adjust to taste.
6. Assemble the bowls: start with a base of rice, arrange cooked vegetables and tofu on top, and add spinach.
7. Drizzle with the spicy sauce, sprinkle with sesame seeds and chopped green onions.
8. Serve immediately for a hearty, flavorful vegan bibimbap.

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Vegan Lentil & Vegetable Stir-Fry

American · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 cup Dry green lentils
• 2 medium Bell peppers (assorted colors)
• 2 cups Broccoli florets
• 2 medium Carrots
• 3 Garlic cloves
• 3 tbsp Soy sauce (or tamari for gluten-free)
• 2 tbsp Olive oil
• 1 tsp Ground ginger
• to taste Salt
• to taste Black pepper
• 4 cups Water

1. Rinse the lentils under cold water. In a pot, combine lentils and water, bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess water and set aside.
2. While lentils cook, chop the bell peppers, carrots, and garlic. Steam or blanch the broccoli for 3-4 minutes until bright green and slightly tender.
3. In a large skillet or wok, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
4. Add carrots, bell peppers, and broccoli to the skillet. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
5. Add cooked lentils to the skillet. Stir in soy sauce, ground ginger, salt, and pepper. Cook for another 5 minutes, stirring frequently to combine flavors.
6. Taste and adjust seasoning as needed. Serve hot over rice or noodles if desired.
7. Optional: Garnish with chopped green onions or sesame seeds for extra flavor.

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Vegan Mexican Breakfast Tacos

Mexican · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 8 small Corn tortillas
• 1 can (15 oz) Canned black beans
• 1 large Red bell pepper
• 1 medium Onion
• 2 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1 tsp Cumin
• to taste Salt
• 1/4 cup chopped Fresh cilantro
• 1 Lime

1. Drain and rinse the black beans. Set aside.
2. Dice the red bell pepper and onion. Mince the garlic.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
4. Add the black beans, chili powder, cumin, and a pinch of salt to the skillet. Cook for another 5 minutes, stirring occasionally.
5. While the filling cooks, warm the corn tortillas in a dry skillet or microwave.
6. Spoon the black bean mixture into each tortilla. Garnish with chopped cilantro and a squeeze of lime.
7. Serve immediately with extra lime wedges if desired.

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Vegan Mexican Breakfast Tacos with Potato and Avocado

Mexican · 30 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 4 medium Small potatoes
• 2 tbsp Olive oil
• 1 small Red onion
• 2 Garlic cloves
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• to taste Salt
• to taste Black pepper
• 8 small Corn tortillas
• 2 ripe Avocados
• 1/4 cup Fresh cilantro
• 1 Lime

1. Peel and dice the potatoes into small cubes. Boil or microwave until just tender, about 5-7 minutes.
2. While potatoes cook, dice red onion and mince garlic. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant, about 2-3 minutes.
3. Add cooked potatoes to the skillet. Season with cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until potatoes are crispy and golden, about 8-10 minutes.
4. Meanwhile, mash avocados in a bowl and season with a squeeze of lime, salt, and chopped cilantro. Set aside.
5. Warm corn tortillas in a dry skillet or microwave until soft.
6. Assemble tacos by spreading avocado mash on each tortilla, then adding the crispy potato mixture. Garnish with additional cilantro and a squeeze of lime.
7. Serve immediately with extra lime wedges on the side.

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Vegan Mexican Breakfast Tacos with Potatoes and Salsa

Mexican · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 4 medium small potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• to taste salt
• 1 cup black beans (cooked or canned)
• 8 small corn tortillas
• 2 medium tomato
• 1 small red onion
• 1/4 cup fresh cilantro
• 1 lime
• 1/2 cup vegan salsa

1. Dice the potatoes into small cubes. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add potatoes, cumin, paprika, and salt. Cook, stirring occasionally, until potatoes are golden and crispy, about 10-12 minutes.
2. While potatoes cook, dice the tomato and red onion. Chop the cilantro. Mix the tomato, onion, cilantro, and lime juice in a bowl to make a fresh salsa.
3. Warm the corn tortillas in a dry skillet or microwave until soft.
4. Add the cooked black beans to the skillet with potatoes in the last 2-3 minutes to heat through. Adjust seasoning if needed.
5. Assemble the tacos by filling each tortilla with the potato and bean mixture. Top with fresh salsa and a drizzle of vegan salsa.
6. Serve immediately, garnished with extra cilantro if desired.

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Vegan Mexican Breakfast Tostadas

Mexican · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 8 large Corn tortillas
• 1 cup Refried black beans
• 2 ripe Avocado
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1/4 cup Fresh cilantro
• 1 Lime
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• for serving Vegan hot sauce (optional)

1. Preheat oven to 375°F (190°C). Place corn tortillas on a baking sheet and bake for 8-10 minutes until crispy.
2. While tortillas bake, mash avocados in a bowl and add a squeeze of lime, salt, and pepper. Mix well to make guacamole.
3. Dice cherry tomatoes and red onion. Chop cilantro finely.
4. Warm the refried black beans in a small saucepan over medium heat until heated through, about 3-5 minutes.
5. Once tortillas are crispy, spread a layer of black beans on each tortilla.
6. Top with diced tomatoes, onions, and cilantro. Spoon generous dollops of guacamole on top.
7. Serve immediately with optional hot sauce and lime wedges.

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Vegan Red Beans and Rice

Cajun · 85 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb dried red kidney beans
• 1 yellow onion
• 1 green bell pepper
• 3 celery stalks
• 4 garlic cloves
• 1 tbsp smoked paprika
• 2 bay leaves
• 1.5 tbsp cajun seasoning
• 2 tbsp olive oil
• 3 cups long-grain brown rice

1. Soak the beans in cold water overnight and drain.
2. Saute diced onion, bell pepper, celery, and garlic in olive oil 6 minutes.
3. Add beans, smoked paprika, bay leaves, cajun seasoning, and 8 cups water; bring to a boil.
4. Simmer uncovered 70 minutes until beans are tender and creamy.
5. Mash a portion of the beans to thicken the pot and season to taste.
6. Cook brown rice separately and serve the beans over top in weekly portions.

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Vegan Sesame Noodle Salad Bowl

Chinese · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 8 oz Whole wheat spaghetti or rice noodles
• 1 large Cucumber
• 2 medium Carrots
• 1 large Red bell pepper
• 3 stalks Green onions
• 14 oz Tofu (firm)
• 2 tbsp Sesame seeds
• 3 tbsp Soy sauce or tamari (gluten-free)
• 1 tbsp Rice vinegar
• 1 tsp Maple syrup or agave nectar
• 1 tbsp Olive oil
• 2 cloves Garlic

1. Cook the noodles according to package instructions until al dente. Drain and rinse with cold water to cool.
2. While noodles cook, prepare the vegetables: thinly julienne cucumber, carrots, and red bell pepper. Slice green onions thinly.
3. Drain the tofu and cut into small cubes. In a non-stick skillet, heat a little oil over medium heat and sauté tofu until golden and crispy, about 5-7 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, minced garlic, and sesame oil (if using) to make the dressing.
5. In a large bowl, combine cooled noodles, vegetables, tofu, and drizzle with the dressing. Toss gently to coat evenly.
6. Sprinkle with sesame seeds and sliced green onions for garnish.
7. Serve immediately or refrigerate for up to 2 hours for a chilled salad.

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Vegan Sesame Tofu and Vegetable Grain Bowl

Chinese · 35 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 14 oz Firm tofu
• 3 tbsp Soy sauce or tamari
• 2 tbsp Sesame oil
• 1 1/2 cups dry Brown rice or quinoa
• 2 medium Carrots
• 1 large Red bell pepper
• 2 cups Broccoli florets
• 3 stalks Green onions
• 2 tbsp Sesame seeds
• 3 Garlic cloves
• 2 tbsp Vegetable oil
• to taste Salt
• to taste Black pepper

1. Cook the brown rice or quinoa according to package instructions. Set aside.
2. Drain excess water from the tofu and cut into 1-inch cubes. Marinate with 1 tablespoon soy sauce and 1 tablespoon sesame oil for 10 minutes.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown, about 8 minutes. Remove and set aside.
4. In the same skillet, add minced garlic, julienned carrots, sliced bell pepper, and broccoli florets. Stir-fry for 7-8 minutes until vegetables are tender-crisp.
5. Return tofu to the skillet. Add remaining 2 tablespoons soy sauce, 1 tablespoon sesame oil, and stir well to combine. Cook for another 2-3 minutes.
6. Chop green onions and sprinkle over the tofu and vegetables. Toast sesame seeds in a dry skillet for 1 minute and add to the bowl.
7. Assemble bowls with a base of cooked rice or quinoa. Top with the tofu and vegetable mixture. Garnish with green onions and sesame seeds.
8. Serve immediately.

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Vegan Smoky BBQ Baked Beans

Bbq · 165 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb dried navy beans
• 1 large yellow onion
• 3 tbsp tomato paste
• 1/4 cup molasses
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tbsp yellow mustard
• 4 cups vegetable broth

1. Soak the navy beans: quick-soak by covering with water, boiling 2 minutes, and letting stand off the heat 1 hour — or soak overnight for the creamiest texture. Drain and rinse.
2. Simmer the beans in vegetable broth with the diced onion until just tender, about 45 minutes.
3. Stir in tomato paste, molasses, brown sugar, vinegar, smoked paprika, and mustard.
4. Transfer to a covered Dutch oven and bake at 325°F until the sauce thickens and coats the beans, about 30 minutes.
5. Season with salt to taste and let rest 10 minutes before serving so the sauce clings.

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Vegan Southern Collard Greens

Bbq · 75 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 2 lb collard greens
• 1 medium yellow onion
• 4 garlic cloves
• 1 tbsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp crushed red pepper flakes

1. Strip the collard leaves from their stems and chop into ribbons.
2. Saute the diced onion and garlic in olive oil in a large pot until softened, about 5 minutes.
3. Stir in the smoked paprika and red pepper flakes, then add the collards and vegetable broth.
4. Simmer covered until the greens are meltingly tender, about 45 minutes.
5. Finish with apple cider vinegar and salt to taste, then simmer uncovered 5 minutes to concentrate the pot likker.

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Vegan Three-Bean Chili

American · 50 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 can (15 oz) canned kidney beans, drained
• 1 can (15 oz) canned black beans, drained
• 1 can (15 oz) canned pinto beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tbsp olive oil

1. Heat oil in a pot and saute onion and bell pepper 5 minutes.
2. Stir in chili powder and cumin; toast 1 minute until fragrant.
3. Add crushed tomatoes and all beans with 1 cup water.
4. Bring to a boil, then reduce and simmer 25 minutes, stirring occasionally.
5. Mash some beans against the pot to thicken.
6. Season with salt to taste and serve.

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