Plant-based eaters can enjoy a summertime staple with this twist on the classic burger. Our recipe for Yummy Black Bean, Beet, and Shiitake Burgers infuses your favorite veggies with flavors like ground mustard, smoked paprika and pepper to produce an irresistible veggie burger for your next summer barbecue.
This White Bean Stew With Basil Puree makes a hearty meal on a chilly day. Enjoy the smells of butternut squash, carrots, onions, beans and other plant-based ingredients as they simmer in a pot on your stove top. When ready, serve with a dollop of our delicious basil puree prepared with Miso Cashew Cream Sauce.
This creamy Pasta Carbonara dish is very quick, so have all of your ingredients in place and equipment ready before you begin cooking. Prepared with leeks, peas, and tofu, this recipe can be customizes for your family by adding any of their other favorite plant-based ingredients.
With our Low-Sodium Black Bean and Corn Chowder recipe, you can enjoy flavor without all the unhealthful added salt! Grab the no-salt versions of canned black beans and tomatoes with chilies, then enhance them by sautéing with onion, garlic powder and corn. After a quick simmer in our plant-based chowder broth (a creamy combination of homemade nut milk and water), it is time to sit down and savor a nutritious bowl of plant-based comfort food.
While traditional stroganoff contains meat and dairy products, our plant-based version celebrates the earthy, smoky flavor of shiitake mushrooms with a creamy yet dairy-free sauce. Enjoy this filling, satisfying meal by trying out the recipe below.
This Southwestern Tofu Scramble brings tofu to life with flavors like red bell pepper, garlic, cumin, thyme and turmeric. Experience the plant-based breakfast of champions by trying the recipe below.
Enjoy a taste of Italy with our recipe for Fusilli alla Puttanesca. Our warm and comforting puttanesca sauce will fill your kitchen with aromas of tomato, garlic, onions, olives and variety of herbs and spices. A quick toss with gluten-free fusilli and you will be enjoying a first class pasta dinner right in your own home.
Our recipe for Roasted Rice and Kale Stuffed Peppers is a fun way to show your plant-based colors. The filling is a nutritious mix of kale, artichoke, rice, tofu, tomatoes, onions and garlic, which is then placed inside vibrant red and yellow bell peppers and baked to perfection.
It is so easy to make your own Potato-Spelt Gnocchi at home! Chef Eric Tucker teaches you how below. Once prepared, this dish is plated with a vibrant Roasted Asparagus Puree and a Black Olive Tapenade paste. Each recipe is simple to prepare and includes wholesome plant-based ingredients.