Tempeh Mushroom Breakfast Bowl
A savory high-protein vegan breakfast bowl with seared tempeh, cremini mushrooms, kale, brown rice, and a bright tahini-lemon sauce. It is hearty, umami-rich, and fully plant-forward.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Teriyaki Edamame Pineapple Bowls
Sweet-savory rice bowls with edamame, pineapple, broccoli, and mild teriyaki sauce. A quick, fully plant-based weeknight meal for the whole family.
Teriyaki Glazed Salmon
Skillet salmon coated in a glossy soy, honey, ginger, garlic, and rice vinegar glaze.
Teriyaki Tofu Brown Rice Lunch Bowls
Plant-forward vegan lunch bowls with extra-firm tofu, brown rice, crisp-tender vegetables, cucumber, and bottled teriyaki sauce. These bowls are simple to prep for weekday lunches.
Teriyaki Tofu Edamame Rice
A sheet-pan dinner of crispy tofu, asparagus, edamame, and warmed brown rice with reduced-sodium teriyaki sauce.
Thai Mango Coconut Sticky Rice
A beginner/intermediate Thai-style dessert with tender sweet coconut sushi rice, ripe mangoes, and a glossy coconut sauce. It is alcohol-free and made with common US grocery ingredients.
Tofu Banh Mi Lettuce Cups
Crisp butter lettuce cups filled with savory tofu, quick-pickled carrots and daikon, fresh cilantro, and a tangy gluten-free tamari lime sauce. A practical vegan, gluten-free lunch inspired by banh mi flavors without bread.
Tofu Broccoli Fried Rice
A full-cook vegetarian dinner with tofu, brown rice, broccoli, carrots, peas, eggs, and low-sodium soy sauce for two adults and two children.
Tofu Broccoli Rice Bowls
Quick plant-based rice bowls with crisp tofu, broccoli, red bell pepper, soy sauce, and fresh ginger. A simple vegan weeknight meal ready in under 30 minutes.
Tofu Broccoli Stir-Fry
A colorful vegan weeknight stir-fry with crisp-tender vegetables, golden tofu, and fluffy jasmine rice. It comes together quickly in a large skillet.
Tofu Mushroom Fajita Wraps
Sheet-pan tofu, cremini mushrooms, peppers, and onion tucked into warm tortillas for an easy vegan lunch or dinner.
Tofu Mushroom Stroganoff Pasta
A cozy, creamy vegan stroganoff-style pasta with browned tofu, cremini mushrooms, onion, oat milk, and Dijon mustard. Whole wheat rotini catches the savory sauce for a satisfying plant-based dinner.
Tomato Barley Garden Pot
A hearty bowl of pearl barley, navy beans, crushed tomatoes, carrots, onion, and kale simmered into a rustic one-pot supper. Cozy, generous, and fit for a long table after a day in the garden.
Tomato Basil Gnocchi Skillet
A quick mild plant-based skillet dinner with tender potato gnocchi, crushed tomatoes, fresh basil, and baby spinach. Simple, family-friendly, and ready in under 30 minutes.
Tomato Bean Potato Bowls
Soft potatoes topped with mild tomato pinto beans, peas, and corn for a simple filling mini-meal.
Tomato Chickpea Spinach Curry
A hearty nut-free chickpea curry simmered with crushed tomatoes and baby spinach, served with basmati rice. This plant-based stovetop dinner is filling, batch-friendly, and made with common grocery-store ingredients.
Tomato Mozzarella Pita Pockets
Vegetarian whole wheat pita pockets filled with mozzarella, cherry tomatoes, romaine lettuce, cucumber, and a simple lemon-oregano dressing.
Tomato Pepper White Bean Shakshuka
Eggs poached in a tomato, bell pepper, and white bean skillet with garlic and parsley. This one-skillet breakfast is vegetarian, dairy-free, gluten-free, and protein-rich.
Tomato Soup with Grilled Cheese
A classic vegetarian tomato soup made with vegetable broth and served with crisp cheddar grilled cheese sandwiches. Cozy, simple, and family-friendly.
Tomato White Bean Toasts
Simple vegan sourdough toasts topped with cherry tomatoes, cannellini beans, olive oil, lemon juice, garlic powder, salt, and fresh basil.
Torta de Eggplant Milanesa
A Mexican vegetarian bolillo sandwich with egg-and-breadcrumb breaded eggplant cutlets, Roma tomato, lettuce, and mayonnaise. It is served warm as a light meal and made without meat or lard.
Tortilla Espanola
A traditional Spanish potato-and-egg omelet made with baby yellow potatoes, fresh yellow onion, and olive oil.
Tortilla Soup
A simple vegetarian Mexican-style tomato and vegetable-broth soup with corn tortillas, black beans, corn, onion, and garlic. Crisp tortilla strips add texture on top.
Trinidad Roti with Curried Channa and Potatoes
Homemade flour roti wrapped around a simple curry of chickpeas, Yukon Gold potatoes, onion, garlic, and curry powder. This vegan Trinidadian-inspired wrap is hearty, filling, and made with mainstream grocery ingredients.
Turkish Chickpea Bulgur Pilaf
A hearty vegan bulgur pilaf with chickpeas, green peas, zucchini, roasted red peppers, and fresh parsley. This one-pot Mediterranean dinner is built to serve a family of four as a filling main course.
Turmeric Tofu Scramble
A high-protein tofu scramble with turmeric, peppers, spinach, and savory breakfast seasoning. This one-pan vegan breakfast is quick, vegetable-forward, and practical for weekdays.
Vegan Tofu Bibimbap
A colorful Korean-inspired vegan rice bowl with crisp tofu, sautéed vegetables, fresh cucumber, sesame, soy sauce, and chili garlic sauce. Arrange the toppings in separate piles, then mix before eating.
Vegetarian Charquican
A thick Chilean potato, squash, corn, and pea stew seasoned with cumin, paprika, and oregano.
Vegetarian Chef Salad
A meatless chef salad with romaine lettuce, hard-boiled eggs, Swiss cheese, cheddar cheese, cucumber, and tomatoes. It is crisp, filling, and served with a simple Dijon vinaigrette.
Vegetarian Cobb Salad
A meatless Cobb salad layered with crisp romaine, hard-boiled eggs, avocado, cherry tomatoes, blue cheese, and smoky tempeh bacon. It has the classic Cobb feel without pork bacon, poultry, or seafood.
Vegetarian Empanadas with Aji Sauce
Crisp Colombian-style masarepa empanadas filled with dry mashed Yukon Gold potatoes, carrots, and peas. Serve them hot with fresh cilantro-lime aji made with jalapeño and scallions.
Vegetarian Gumbo
A hearty roux-based vegetarian gumbo made with vegetable broth, Cajun trinity, kidney beans, and cremini mushrooms. This one-pot dinner is rich, savory, and Cajun-inspired without meat, poultry, or seafood.
Vegetarian Salade Nicoise
A French composed vegetarian salad with hard-cooked eggs, tender potatoes, crisp green beans, tomatoes, cucumber, pitted olives, mixed greens, and Dijon vinaigrette.
Venezuelan Reina Pepiada-Style Chickpea Arepa
Griddled Venezuelan-style arepas made with P.A.N. Pre-Cooked White Corn Meal and filled with a creamy vegan chickpea, avocado, lime, cilantro, and red onion salad.
Vietnamese Coffee Chocolate Pudding
Beginner Vietnamese coffee-inspired chocolate pudding made with milk, cocoa powder, instant coffee, sugar, and cornstarch. It cooks on the stovetop into a smooth, rich dessert with a sweet coffee-chocolate finish.
Waldorf Salad with Toasted Walnuts
A classic vegetarian Waldorf salad with crisp apples, celery, red grapes, toasted walnuts, mayonnaise, and lemon. It is creamy, crunchy, lightly sweet, and bright.
Walnut Lentil Stuffed Cabbage Rolls
Green cabbage rolls filled with brown lentils, bulgur wheat, cremini mushrooms, crushed tomatoes, and walnuts. This vegan weekend dinner bakes until the rolls are tender and the tomato sauce is bubbling.
Walnut Mushroom Taco Salad
A filling plant-based taco salad with a warm, savory mushroom-walnut topping. Crisp romaine, corn, tomatoes, avocado, salsa, and lime keep it fresh and weeknight-friendly.
Watermelon Salmon-Style Poke Bowls
Marinated watermelon stands in for salmon-style poke over tender sushi rice. Cucumber, avocado, edamame, and nori make the bowls fresh, colorful, savory, and fully plant-based.
Watermelon Strawberry Cucumber Smoothie
A bright, sippable summer smoothie with seedless watermelon, fresh strawberries, English cucumber, lime, coconut water, and mint. It blends into a smooth, pourable drink with a fresh cooling finish.
Watermelon Strawberry Mint Smoothie
A refreshing, sippable summer smoothie made with seedless watermelon, strawberries, cucumber, lime juice, coconut water, and fresh mint. It blends up smooth, bright, and pourable in minutes.
Welsh Rarebit
Toasted white sandwich bread topped with a hot vegetarian sharp cheddar sauce made with milk, butter, flour, dry mustard, and seasonings. This version uses Cabot Seriously Sharp Cheddar Cheese, which is made with vegetarian microbial enzymes.
White Bean Butternut Stew
A cozy plant-based stew with creamy cannellini beans, sweet butternut squash, tender kale, fire-roasted tomatoes, and hearty pearl barley. Simmered in one pot with rosemary, smoked paprika, and black pepper, it makes a filling vegan dinner.
White Bean Cassoulet
A meatless French-style baked white bean casserole with carrots, tomatoes, vegetable broth, thyme, bay leaf, and a crisp breadcrumb topping. This vegetarian, vegan, plant-based dish is hearty and home-style.
White Bean Kale Potato Soup
A fast, hearty nut-free soup with cannellini beans, kale, potatoes, carrots, and vegetable broth. This simple stovetop meal is vegan, filling, and weeknight-friendly.
White Bean Mushroom Flatbreads
Crisp whole wheat flatbreads topped with cannellini beans, cremini mushrooms, grape tomatoes, baby spinach, and vegan basil pesto. This easy sheet-pan lunch or dinner keeps cleanup minimal.
White Bean Niçoise-Style Lunch Salad with Jammy Eggs
A vegetarian, plant-based Niçoise-style lunch salad with white beans as the main protein and jammy eggs as a small accent. It is gluten-free, dairy-free, peanut-free, and tree nut-free.
White Bean Panzanella
A satisfying no-cook bread salad with cannellini beans, cherry tomatoes, cucumber, arugula, and red onion. It is hearty, plant-based, strictly nut-free, and easy to batch for chilled or room-temperature meals.