These meatballs are simple enough for a weeknight meal or can be made ahead and even frozen for later. Using ground turkey makes them a leaner option and adding zucchini boosts their nutritional value...

Made of thin ribbons of yellow and green squash, mingled with that strangest of gourds—the spaghetti— and supported by a creamy and indulgent mascarpone polenta.

Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.

Everyone will love these burgers—they’re delicious, easy to make, and packed with plant protein, heart-healthy flax, and walnuts.

Want a quick and tasty lunch bowl? Whip up a batch of the cheesy sauce to serve with whole- grain pasta and vegetables.

The vegetables and whole grains used in this recipe give the dish a big nutritional boost, while the cashew cheese adds good flavor without all the bad fats found in real cheese or purchased vegan...

These tofu steaks are fun to make! They’re a natural side to stir-fried vegetables and delicious in sandwiches or pocket breads with tomato, cucumber, onion, avocado, and lettuce.

This fruit sauce is thickened and sweetened with dried pineapple pieces, which are a delicious complement to the strawberries. It’s a treat over pancakes, waffles, vegan ice cream, frozen banana...