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This scrambled tofu is packed with protein. You can eat it plain or add mushrooms, sautéed onions, chopped tomato...anything you would put in an omelet.

This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein

This is a delicious fall and winter soup with hearty vegetables and a meaty flavor.

This silky-smooth recipe adds just enough spices from fresh ginger and good Dijon mustard to bring out its unique flavor.

Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.

Adding ginger and cinnamon to apricots gives them an earthy, almost dessert-like flavor and would complement a turkey or duck main course.

For people in love with ranch dressing, this easy recipe is rich and creamy even though it is oil free. Use it as you would normally use ranch—and maybe try something new, like using it in place of...

Pot pie is a classic, and this vegan version won’t let you down. You may trade out vegetables depending on what you have in your refrigerator, but peas and carrots are usually dependably available in...