Plant-Based recipes
Browse our plant-based recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Smoky Tempeh Quinoa Bowls with Kimchi and Chipotle Cashew Sauce
Roasted tempeh and peppers sit over broth-cooked quinoa with edamame, sharp vegan kimchi, and a smoky chipotle cashew sauce. It's full of plant protein and will keep you full ALL DAY.
Thai-Style Curry Noodles with Caramelized Cabbage and Tofu
Rice noodles, caramelized cabbage, carrots, and crisp-edged tofu are coated in a golden coconut-peanut sauce built from curry powder instead of curry paste (I didn't have any left haaaa). Lime keeps the rich sauce bright enough to cling to the noodles without becoming heavy.
Soy Yogurt Protein Bowl with Banana, Blueberries and Peanut Butter
Cool plain soy yogurt is topped with banana, blueberries, natural peanut butter, and granola. The fruit brings freshness while the granola adds a firm crunch to the creamy base.
Vegan Paella with Smoked Tofu and Artichokes
Saffron rice, tender artichokes, sweet peppers and browned smoked tofu cook in one wide pan, with crisp-edged tofu standing in for chorizo. A short blast of heat at the end gives the base a light, toasted socarrat.
Peanut Udon with Crispy Tofu and Edamame
Thick udon and edamame are coated in a glossy peanut-lime sauce, with raw carrot ribbons for a clean crunch. The cornstarch-coated tofu is browned separately and added at the end to keep its crisp edges.
Crispy Tofu Udon with Edamame, Green Beans and Broccoli
Crisp-edged tofu sits over chewy udon with green beans, broccoli and edamame, finished with reduced-sodium shoyu and toasted sesame. Keep the vegetables briefly cooked and add the tofu at the end so its browned surface stays intact.
Carrot and Red Lentil Vegetable Soup
Carrots, leeks, celery, onion, potato, and red lentils cook into a thick, smooth soup with a clean thyme and lemon finish. Easy way to get more vegetables in.
Lentil and Tofu Balls with Green Beans and Brown Rice
Baked lentil and tofu balls have a rough, browned exterior and a soft centre seasoned with tomato paste, smoked paprika, and oregano. Brown rice and lemon-dressed green beans turn them into a complete plate.
Whole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame
Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.
Thai Peanut Noodles with Crispy Tofu and Bok Choy
Crisp panko-coated tofu sits over rice noodles and tender bok choy in a peanut, lime, garlic, and ginger sauce. The sauce is savoury, sharp, lightly sweet, and thick enough to cling to every strand.
Lentil Pasta with Crispy Grated Tofu and Creamy Butternut Sauce
Red lentil fusilli is coated in a silky roasted butternut and oat cream sauce, then topped with crisp-edged grated tofu. Roasting the squash with garlic brings enough sweetness and depth to keep the sauce full-bodied without cheese.
Tempeh and Edamame Buddha Bowl with Light Peanut Sauce
Pan-seared tempeh, tender edamame, and cooked quinoa meet crisp carrot, cucumber, and red cabbage. A thinned peanut-lime sauce coats the bowl.