Veggie Recipes
  • It's official: fall is here. I know because I just roasted a squash. And of all the many rituals that mark the change of seasons, this one seals the deal for me. Once you roast a squash, there's no going back.
    Ashley Rodriguez
  • Spaghetti squash is the OG veggie noodle. This oblong winter squash has seeds and pulp in the middle, kind of like a pumpkin. When you cook it, the inside separates from the rind in spaghetti-like strings. Hence the name.
    Jessie Oleson Moore
  • That nip in the air can only mean one thing: time to get #cozy. We're all about layering sweaters, lighting candles and curling up with a hot bowl of soup on chilly nights. This roasted veggie version, adapted from our Simple Soups from Scratch class, has us reaching for seconds!
  • Nicki begins by showing you how to make sweet pea grain bowls using her simple formula: grain + vegetable + protein + sauce = superpower meal. Start with a simple pea-and-mint pesto. Then spoon it over whole-grain brown rice, fresh snap peas, and a soft-boiled egg for extra protein.
  • Now bust out the waffle maker: it's time for dinner! Nicki's savory chickpea waffles are made with just four ingredients. Plus they're naturally gluten- and grain-free, and high in fiber and protein! For a complete meal, top them with sautéed greens, creamy yogurt and crispy chickpeas.
  • If you wait all year for sweet, juicy summer tomatoes, Nicki will show you how to showcase their goodness with a Golden Tomato & Corn Gazpacho and Grilled Panzanella Salad. Also, learn her techniques for a No­Cook Tomato Sauce with Toasted Almonds.
  • When you're eating plant-based meals, satisfying your cravings for real homestyle food can sometimes be a challenge. But don't worry! Nicki's veggie-packed chili comes together in just five minutes, but tastes like it simmered all day. It's the ultimate comfort food that just happens to be good for you.
  • One of the biggest challenges of plant-based eating is creating meals that come together quickly without a ton of planning. Find out how to use a food processor to make quick pan-fried falafel served with a velvety, dairy-free tahini sauce. Nicki also shows you how to freeze the cooked falafel for an easy make-ahead meal.
Only four steps stand between you and these sweet potato and beet veggie burgers.
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