Crisp Mexican-style quesadillas filled with smoky black beans, aged cheddar, and sautéed peppers, onions, and cherry tomatoes.

A plant-forward adobo-inspired main of deeply browned mushrooms, crisp green beans, toasted cashews, and basil in a tangy, peppery soy-vinegar glaze, served over coconut rice.

Fragrant cilantro-mint rice topped with charred spiced paneer, sautéed peppers, and crisp lime-dressed vegetables, inspired by the tangy, warmly spiced contrasts of a paneer Frankie.

Convection-roasted tofu with charred peppers, crisp cabbage slaw, quick-pickled onion and jalapeño, and a bright cilantro-lime sauce.

Hearty black bean patties packed with charred red pepper, caramelized onion, miso, and smoked paprika — firm enough to sear crisp and sturdy enough to freeze raw for quick weeknight meals.

A deeply savory, wok-charred fried rice featuring robustly browned shiitake mushrooms, perfectly chewy-crisp roasted tofu, and a bright finish of Thai basil and lime.

Earthy beluga lentils tossed warm in a sharp red wine vinegar dressing, layered with jewel-toned roasted beets, crisp cucumber, toasted walnuts, and cubed Asiago on a bed of baby lettuces. Serve slightly warm or at room temperature.

A rich, creamy, and deeply spiced makhani made with beluga lentils and cashew butter.

A deeply spiced, homestyle chana masala with a rich and tangy tomato-onion gravy.

A crunchy, smoky winter salsa with crisp radishes, sweet Granny Smith apples, and the deep heat of chipotle in adobo. A textured topping for tacos and grilled mains.

A hearty kale and cucumber salad tossed with a sweet and savory chickpea-date relish, finished with creamy ricotta and honey-roasted almonds.

A bright, citrusy winter salsa to cut through rich fillings. Features juicy red grapefruit segments, crunchy pomegranate arils, and a kick of serrano chili.

A vibrant North African-inspired sheet pan meal featuring zucchini and cauliflower roasted in a spicy-sweet harissa glaze. Served over buttery parsley couscous with a cooling lemon-yogurt drizzle.

A hearty vegetarian traybake with chickpeas, baby potatoes, and red onions, all roasted in a vibrant Romesco sauce. Served with a fresh herb and caper salsa and golden, pan-fried halloumi.

A classic Spanish red pepper and almond sauce, rich with garlic and leveled with a touch of vinegar. Perfect for traybakes, grilled vegetables, or as a dip.

A tart and spicy winter salsa with fresh cranberries, honey, and fiery jalapeños. A colorful and bold topping that adds a punchy contrast to mild taco fillings.

A vibrant, creamy arborio risotto celebrating the arrival of spring. Features tender green asparagus and sweet peas, finished with the sharp brightness of Asiago cheese, fresh lemon, and a hint of mint.

A nourishing, large-batch red and green lentil soup finished with a fragrant tempered oil (tadka) of mustard seeds, cumin, and golden garlic.

A creamy, savory one-pan pasta featuring a rich tomato-Calabrian chili sauce, wilted kale, crispy spiced chickpeas, and pan-fried halloumi. Inspired by Southern Italian flavors, this dish balances rich, salty dairy notes with bright lemon and fresh herbs.

Hearty chickpea spread meets bright, gingery matchstick carrots and creamy avocado in this vibrant, protein-packed sandwich.

These tacos feature meaty portobello strips marinated in a bright, savory blend of lime, soy, and coriander, grilled alongside charred peppers and onions. Served with smoky black beans and tangy pickled onions for a deeply satisfying plant-based meal.

A robust Mediterranean quinoa entree featuring sun-dried tomatoes, chickpeas, and fresh herbs in generous portions. Finished with toasted pepitas for crunch.

Crispy panko-breaded cauliflower florets served in warm tortillas with a zesty red cabbage slaw, savory black bean spread, and charred corn-peach salsa.

A sophisticated sandwich combining the earthiness of roasted red beets with the salty crunch of breaded halloumi, finished with hot honey, pesto, and micro-planed red onion.

A decadent Italian-style sandwich featuring crispy breaded eggplant, roasted tomato sauce, fresh mozzarella, and aromatic pesto on a fresh baguette.

A popular Indian street food wrap featuring spiced paneer strips, sautéed vegetables, zesty garlic chutney, and dressed mini cucumbers rolled into soft rotis. One serving consists of two rolls.

A vegetarian twist on the classic shawarma, featuring firm paneer ribbons baked with Middle Eastern spices, served with a fresh sumac salad and garlic yogurt sauce.

A warm-crisp salad of caramelized broccoli, crackly chickpeas, raisins, and cashews, finished with lemony tahini dressing.

A Sichuan-inspired vegetarian mapo tofu with concentrated mushroom umami and a glossy, rice-clinging sauce.

A quick and crispy falafel wrap made by smashing a fresh chickpea and herb mixture onto a tortilla or pita and pan-frying until golden.