Who knew a month of plant-based dinners could be so easy?
Beefless Vegan Tacos
Take taco night in a new direction with these healthy vegan tacos.
Guacamole Chopped Salad
All of the delicious guacamole flavors you love in a healthy veggie-packed salad.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Want to pump up the protein?
Add leftover roast chicken or sauteed shrimp.
If you want an additional vegetable, stir in some roasted cauliflower florets.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Serve with brown basmati rice or warm naan.
Chili powder, cumin and garlic provide classic chili flavor.
To make it a full, satisfying dinner, serve over cooked brown rice.
If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole.
For vegetarians, add crumbled queso fresco.
Try mixing it up with different seasonal vegetables.
They are so tasty no one will miss the meat or dairy.
Chipotle-Orange Broccoli & Tofu
Chipotle peppers add kick to this tofu and broccoli stir-fry recipe.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
If you’re shy about spice, cut back on the amount or leave them out completely.
Serve over brown basmati rice.
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks.
Jennifer Causey
This vegan version gets its creaminess from blended avocado.
Vegetarian Gumbo
This flavorful vegan dinner is a veggie version of the Louisiana classic.
It’s chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few.
This vegetarian gumbo is a quick dinner packed with flavor and spice that’s done in only 30 minutes.
To make it a meal, serve it with cornbread drizzled with olive oil.
To save time, use precooked rice or cook rice a day ahead.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Grilled Cauliflower Steaks with Almond Pesto & Butter Beans
Need some new meatless dinner ideas?
This vegan recipe for grilled cauliflower steaks with buttery (but butter-free!)
butter beans and almond pesto comes together in just 25 minutes but is impressive enough to serve to guests.
Quinoa Avocado Salad
Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad.
It’s the perfect make-ahead side dish to bring on a picnic or take to a potluck.
Ali Redmond
Or pack it for lunch or enjoy it as a light dinner.
Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets.
This easy dinner comes together in just 30 minutes, so it’s perfect for weeknights.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.
Be sure to soak the chickpeas overnight for the creamiest mixture.
Ali Redmond
The quick-soak method won’t work for these pan-fried falafel patties.
3-Ingredient Refried Bean & Pico de Gallo Tostadas
Making your own tostadas is easy.
Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection!
Here we topped the tostada with refried beans and fresh pico de gallo for an easy 3-ingredient meal.
The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.
Serve them on buns or stuff them in pitas.
Look for precooked lentils in the refrigerated section of the produce department.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Greg DuPree
Robby Lozano
Sara Haas
Ali Redmond
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
