Vegetables

116 articles in this topic

These baked red lentil patties pack sweet potato, carrot, and fresh sage into tender little bites. Just grab your food processor a…

These soft, rollable flaxseed tortillas take just one main ingredient, plus water and a pinch of salt. Fill them with crunchy vege…

This vegan protein ice cream starts with frozen bananas, coconut cream, and protein powder—no fancy tricks required. It's a cool,…

These three summer salads pair juicy fruit with beans, lentils, or grains for a meal that's as satisfying as it is refreshing. Mak…

This high-protein vegan mac and cheese gets its creamy, cheesy-tasting sauce from silken tofu and cauliflower. Toss it with red le…

This satisfying eggplant curry combines brown rice, peas, and red lentils in a gently spiced sauce. Make a batch and your next few…

This low-carb vegan zucchini lasagna layers tender zucchini with creamy tofu, basil, and tomato sauce. All that comfort, plus 18 g…

Butternut squash calories and macros per 100 g, raw versus cooked values, serving guidance for cutting or bulking, and a high-fibe…

This spicy seitan stew with roasted eggplant and tomatoes is easy to make and packed with protein. Serve it over rice or couscous,…

The best way to marinate tofu is a thin, water-based marinade and at least 30 minutes in the fridge. Three easy recipes inside — p…

These tender red quinoa and zucchini patties are low in calories, rich in protein, and gluten-free. Bake a batch for an easy, sati…

This easy kohlrabi gratin is creamy, comforting, and Passover-friendly. Fresh kohlrabi, unsweetened soy milk, and a few well-chose…