With four- and five-star ratings, these meatless dishes include delicious choices for breakfast, lunch and dinner.
We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili.
Serve with tortilla chips or cornbread and coleslaw.
Photographer/Antonis Achilleos, Prop Stylist/Kay Clarke, Food Stylist/Emily Nabors Hall
Cucumber Sandwich
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light.
Removing the crusts makes it more delicate than your average sandwich.
Spinach & Mushroom Quiche
This healthy vegetarian quiche recipe is as simple as it gets.
Photographer/Antonis Achilleos, Prop Stylist/Kay Clarke, Food Stylist/Emily Nabors Hall
It’s a quiche without the fussy crust!
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
This easy recipe makes a big batch for lunches or veggie-packed snacks all week.
If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.
Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
The red onion adds nice crunch.
Enjoy this salad right after you’re done making it or store it away to snack on for later.
Melting Potatoes
The name for this potato recipe hints at the creamy interior.
Roasting these melting potatoes at high heat ensures they get crunchy on the outside.
This easy salad is perfect for fall when cabbage is at its sweetest.
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Try mixing it up with different seasonal vegetables.
A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock-pot stew.
If you want an additional vegetable, stir in some roasted cauliflower florets.
Serve with brown basmati rice or warm naan.
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / Julia Bayless
Jacob Fox
Eva Kolenko
Ali Redmond
