This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Wrap these up to take as a healthy and portable lunch for work.

Parmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.

Layering the creamy cashew sauce into the bottom of the jar ensures that your big, bold power salad won’t become wilted by the time you’re ready to eat.

This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.

Sweet potato takes the place of bread in this tartine-like recipe. Serve with extra greens dressed with balsamic vinaigrette for a light lunch.

We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce.

This easy pizza-inspired roll-up is a kid-pleaser. Make crunchy vegetables more appealing by selecting colorful varieties like orange and purple cauliflower–and don’t forget the dip! Keep ’em smiling with watermelon cut into fun shapes with cookie cutters.

Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.

Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven’t tried kohlrabi yet, here’s your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.

This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you’re packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that’s perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients–whole grains (quinoa), legumes (soy-based tofu) and plenty of vegetables.

Spinach & Mushroom Quiche

Rating: 4.55 stars

This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Weight-Loss Cabbage Soup

Rating: 4.33 stars

Loaded with cabbage, carrots, bell pepper, tomato and plenty of seasoning, this healthy vegetable soup packs in lots of flavor and is ultra-satisfying. 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.

Vegetable Cabbage Soup

Rating: 5 stars

Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread.

Veggie & Hummus Sandwich

Rating: 4.92 star

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

Sweet Potato & Black Bean Chili

Rating: 4.52 star

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. 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.

Mediterranean Chickpea Quinoa Bowl

Rating: 4.64 star

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.

Butternut Squash Soup with Apple Grilled Cheese Sandwiches

Rating: 4 star

Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese’s usual tomato soup partner. Serve the duo for a comforting and easy weeknight dinner for the family. The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.

Vegan Superfood Grain Bowls

Rating: 4.8 star

This nutrient-packed grain bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.

Peanut Butter-Banana Cinnamon Toast

Rating: 4.67 star

This satisfying peanut butter-banana toast gets a sprinkle of cinnamon for an extra flavor boost.

White Bean & Veggie Salad

Rating: 4.83 star

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Butternut Squash & Black Bean Enchiladas

Rating: 5 star

A crisp, citrusy slaw contrasts nicely with the enchiladas’ creamy squash filling.

Avocado-Egg Toast

Rating: 5 star

Try it once and we think you’ll agree: Topping avocado toast with an egg is a near-perfect breakfast.

The Amazing Chickpea Spinach Salad

 

Smoky Tempeh, Apple, and Arugula Sandwich

Ready in: 5 minutes

The sandwich that encompasses fall and all its flavors! Smoky tempeh, sweet apples and spicy arugula, a perfect dipper for those winter soups.

Easy Mexican Breakfast Burritos

Ready in: 30 minutes (Prep Time: 10 minutes; Cook Time: 20 minutes)

These amazing burritos only require 8 ingredients (plus salt & water), and by repeating some of the ingredients in the avocado cream, it’s incredibly easy to make.

Lentil Quinoa Salad

 

In this superfood salad red lentils and quinoa are jazzed up with crunchy almonds, tangy olives and creamy avocado.

Egg Fried Cauliflower Rice

Ready in: 15 minutes

Now how easy is that? So so good for you, basic ingredients and delivers on the flavour too!

Tomato & Provolone Sandwiches

There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with melted provolone cheese and tarragon-garlic mayo.

Tijuana Torta

A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Parmesan Spinach Cakes

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

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Tomato & Smoked Mozzarella Sandwiches

Take a classic combination like fresh tomatoes and mozzarella, add a couple flavor-packed ingredients like olives and sun-dried tomatoes, put it between two pieces of crusty bread and you’ll have a satisfying weekend lunch or an easy warm-weather supper.

Chile-Lime Veggie Noodles

We love the bright flavor that lime and chile-garlic sauce give to this quick and easy veggie-and-noodle stir-fry. Multicolored peppers make this recipe festive, while the addition of eggs makes it a satisfying vegetarian supper.

Roasted Buffalo Chickpea Wraps

This vegetarian riff on a Buffalo chicken wrap adds the spicy Buffalo tang you love to crunchy roasted chickpeas all tucked into an easy-to-make wrap with carrot, celery and blue cheese. Make and take a wrap for a healthy packable lunch or serve them up on game day for a protein-packed snack everyone will devour.

Roasted Veggie & Hummus Pita Pockets

Mediterranean flavors and fiber-packed ingredients combine for a satisfying and tasty pita-pocket sandwich.

Vegan BLATs (BLTs with Avocado)

Roasted shiitake mushrooms doused in soy sauce with a dash of smoked paprika become a natural, vegan alternative to bacon. Try them in this vegan version of a classic BLT with creamy avocado and eggless mayonnaise or on top of a salad as a substitute for bacon bits.

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Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing

This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.