Vegetable Stir-Fry: Quickly sauté your favorite vegetables (such as bell peppers, broccoli, carrots, and snap peas) in a wok or skillet with tofu or tempeh.
Caprese Pasta: Toss cooked pasta with cherry tomatoes, fresh mozzarella balls, basil leaves, garlic, olive oil, salt, and pepper. Top with a sprinkle of Parmesan cheese.
Mushroom and Spinach Quesadillas: Fill flour tortillas with sautéed mushrooms, spinach, black beans, and shredded cheese.
Chickpea Salad Sandwiches: Mash chickpeas with Greek yogurt, lemon juice, diced celery, red onion, and herbs to make a flavorful chickpea salad.
One-Pot Lentil Soup: Simmer lentils with diced tomatoes, carrots, celery, onions, garlic, vegetable broth, and spices until tender and flavorful.
Vegetable Curry with Rice: Sauté onions, bell peppers, carrots, potatoes, and cauliflower in a pot with curry paste, coconut milk, and vegetable broth until tender.
Spinach and Ricotta Stuffed Shells: Fill cooked pasta shells with a mixture of ricotta cheese, spinach, garlic, and herbs. Top with marinara sauce and mozzarella cheese.
Eggplant Parmesan: Bread and bake slices of eggplant until crispy, then layer them with marinara sauce and mozzarella cheese.
Black Bean Tacos: Fill corn tortillas with seasoned black beans, diced avocado, shredded lettuce, diced tomatoes, and a squeeze of lime juice.
Quinoa Fried Rice: Sauté cooked quinoa with diced vegetables (such as bell peppers, carrots, peas, and corn) in a skillet with soy sauce, garlic, and ginger until heated through.