Plant-Based Meals (Page 3)

This pigeon peas recipe combines 1½ cups cooked peas, coconut milk, tomato, herbs, and spices for a side. Use canned or dried peas, simmer in 1½ cups liquid for 20–30 minutes, and serve with rice.Continue Reading

Make stuffed anaheim peppers with a cohesive vegetarian rice-and-bean filling, tomato sauce, and vegan cheese, then bake at 375°F until the mild chiles are tender. Serves 4.Continue Reading

Make curry cauliflower with toasted cumin, coriander, turmeric, garlic, ginger, tender florets, and a silky coconut sauce. This saucy weeknight curry serves four in about 40 minutes.Continue Reading

Mushroom appetizers make easy party food: bake stuffed caps, layer savory crostini, thread skewers, and stir a warm dip, with quantities, yields, timing, and moisture-control tips.Continue Reading

Make tofu ramen with a balanced miso-soy broth, crisp browned tofu, chewy noodles, and vegetables. This measured vegetarian bowl serves 2 and comes together in about 35 minutes.Continue Reading

Make this Polish stuffed cabbage recipe with mushrooms, lentils, and grains, then roll it in softened leaves and bake it in tomato sauce. Learn what stuffed cabbage in Polish is called.Continue Reading