Vegetarian

Huli-huli is a traditional Hawaiian dish, made with chicken that’s marinated in a sweet-and-sour sauce and turned many times during cooking. In this dish, we’ve replaced the chicken with tofu and paired it with bowls full of whole-grain rice and veggies.

Turn this classic vegetarian dish into a super-simple lunch solution: Throw the ingredients in a slow cooker on Sunday, cool in the fridge and enjoy all week long.

A filling, flavor-rich salad that offers up everything you need in the middle of the day—protein, nutrients, energizing vitamins and great taste. Keeps in the fridge for 3-5 days, or freeze for up to 3 months.

Find comfort in this blended veggie soup (that features both soybeans and soy milk) to show both your heart and your taste buds some love.

This slow-simmering soup features heart-healthy beans, a top-notch source of soluble fiber that can lower bad LDL cholesterol.

This savory vegetarian pie uses mashed avocado in place of butter for a moist, tender crust that must be tasted to be believed.

Widely used during fall’s High Holy Days, honey is a Jewish symbol of sweetness.

These beautiful spring rolls make a perfect meat-free lunch or dinner.

Roasted heirloom pumpkin and a ragout of mushrooms fill a soufflé dish, which is topped with a soufflé made from polenta. With the addition of Parmesan and sautéed Brussels sprouts, this entrée is a showstopper.