Pumpkin Black Bean Chili
A hearty black bean and tomato chili with savory spices and pumpkin puree for a thick, spoonable texture. The pumpkin adds body and earthy richness without making the chili sweet.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Pumpkin Cheesecake Bars
Spiced pumpkin cheesecake baked over a buttery graham cracker crust. Gentle mixing and a thorough chill give these fall dessert bars a creamy texture and clean slices.
Pumpkin Chia Pudding
Creamy pumpkin chia pudding, lightly sweetened with maple syrup and warmed with autumn spices. Served chilled with chopped pecans, it makes a cozy dessert that is equally welcome at breakfast.
Pumpkin Chickpea Coconut Curry
Chickpeas simmer in a creamy, savory pumpkin and coconut curry seasoned with onion, curry powder, and ginger. A little lime juice brightens the rich sauce.
Pumpkin Chocolate Marble Cake
A tender pumpkin loaf with warm cinnamon and rich chocolate swirls. Made with an easy, hand-mixed batter, it needs no frosting.
Pumpkin Cocoa Cloud Coffee
Iced cold brew topped with a soft, maple-sweetened pumpkin cocoa foam. A little cinnamon and vanilla round out the autumn flavor without hiding the coffee.
Pumpkin Mac and Cheese
Elbow macaroni in a creamy pumpkin and sharp cheddar sauce, with a hint of nutmeg for fall warmth. The cheddar stays front and center in this easy stovetop comfort food.
Pumpkin Pie Overnight Oats
Creamy refrigerated oats with pumpkin, yogurt, maple syrup, and pie spice. This make-ahead fall breakfast has the cozy flavor of pumpkin pie with moderate sweetness.
Pumpkin Ricotta Stuffed Shells
Tender pasta shells filled with creamy pumpkin, ricotta, and fresh sage, baked in marinara beneath a golden layer of mozzarella. A little nutmeg brings out the pumpkin’s sweetness without overpowering the savory filling.
Pumpkin Spice Bread
A tender pumpkin quick bread sweetened with light brown sugar and scented with pumpkin pie spice. Vegetable oil keeps the crumb moist, while a thorough bake gives it a center that slices cleanly.
Pumpkin Spice Pancakes
Fluffy pumpkin pancakes with warm pumpkin pie spice and lightly crisp edges. Gentle skillet cooking keeps the centers tender and fully cooked.
Pumpkin Spice Streusel Muffins
Soft, warmly spiced pumpkin muffins with a crisp brown sugar streusel topping. Canned pumpkin keeps the crumb moist, while chilled streusel bakes into distinct, buttery crumbles.
Quick Black Bean Tacos
Stovetop vegetarian tacos with canned black beans, corn tortillas, avocado, and lime — ready in 30 minutes or less.
Quick Lentil Bolognese Spaghetti
Spaghetti tossed with canned lentils simmered in jarred marinara for a quick, Italian-inspired dinner. Finish with vegetarian Parmesan if desired.
Quick Skillet Baked Ziti
Beginner-friendly vegetarian baked ziti cooked in one skillet with creamy ricotta, marinara, mozzarella, and a quick broiler finish.
Quinoa Black Bean and Pumpkin Seed Taco Boxes
Meal-prep taco boxes with seasoned quinoa, black beans, shelled pumpkin seeds, corn tortillas, romaine lettuce, and pico de gallo. Pack them for easy plant-based lunches.
Quinoa Sweet Potato White Bean Bowl
A hearty family-style Mediterranean dinner bowl with quinoa, cannellini beans, roasted sweet potatoes, red bell pepper, baby spinach, and bright lemon. It is a filling vegan main course for a weeknight dinner.
Quinoa Vegetable Soup
An Andean-style vegetarian soup with quinoa, carrots, celery, cabbage, tomatoes, and vegetable broth. It is hearty, plant-based, and straightforward for a home cook.
Rainbow Veggie Fried Rice
A mild fried rice with tofu and colorful vegetables. Cook in uncrowded skillet batches so everything heats evenly.
Rajma Masala
Red kidney beans simmered in a warmly spiced onion-tomato gravy and finished with fresh cilantro. This home-style Indian curry has a rich, spoonable sauce made creamy by mashing a few of the beans.
Ranch Chicken Wraps
Easy chicken wraps with romaine lettuce, shredded carrots, cheddar cheese, and ranch dressing. A quick, family-friendly lunch with simple grocery-store ingredients.
Red Lentil Coconut Tomato Soup with Spinach
This plant-based, vegan, and vegetarian lunch soup uses red lentils as the main protein with tomato, coconut milk, and baby spinach. It is simple, one-pot, dairy-free, and made with gluten-free vegetable broth.
Red Lentil Rigatoni Casserole
Whole wheat rigatoni with red lentils, tomato sauce and vegetables, baked in two 9-by-13-inch dishes. Allow about 95 minutes including lentil cooking, baking and the final rest.
Red Lentil Sweet Potato Curry
Creamy red lentil and sweet potato curry with tomatoes, coconut milk and spinach.
Rhubarb Strawberry Chia Crisp
A vegan rhubarb and strawberry crisp with chia seeds, rolled oats, maple syrup and almond flour. The total includes a brief cooling rest before serving.
Roasted Cauliflower Apple Soup
Deeply roasted cauliflower and mellow garlic make this smooth autumn soup savory and satisfying. A restrained amount of Granny Smith apple adds tartness, while a little cream rounds out the flavor.
Roasted Cauliflower Chickpea Barley Plates
Roasted cauliflower, chickpeas, and carrots are served over chewy pearl barley with lemon-tahini sauce and sesame seeds. This hearty plant-based dinner centers on a flavorful roasted sheet-pan component.
Roasted Cauliflower Hummus Couscous Salad
A bright plant-based lunch salad with roasted cauliflower, chickpeas, instant wheat couscous, fresh parsley, lemon, and tahini-based hummus.
Roasted Chickpea Sweet Potato Bowls
A simple vegan dinner with roasted chickpeas, sweet potatoes, broccoli, and red onion served over brown rice. It is weeknight-friendly, hearty, and made with common grocery-store ingredients.
Roasted Eggplant, Tomato and Ricotta Pizza
A crisp, Italian-inspired pizza topped with tender roasted eggplant, savory tomato sauce, creamy ricotta, mozzarella and crushed red pepper flakes. Restrained toppings and a thoroughly preheated baking surface keep the crust crisp.
Roasted Mushroom Lentil Shepherds Skillet
Hearty mushroom and lentil shepherd’s pie with a potato topping. Use a deep 12-inch pan of at least 4 quarts rated oven-safe to 450°F. Allow about 75 minutes for preparation, parallel potato cooking and mushroom roasting, full pea cooking, baking and resting.
Roasted Mushroom Salad
Roasted cremini mushrooms bring smoky, coriander-spiced depth to spring mix greens, cucumber, and cherry tomatoes. A fresh lemon dressing makes this Southern African-style salad a substantial light lunch.
Roasted Mushroom, Thyme, and Garlic White Pizza
A crisp white pizza topped with deeply browned cremini mushrooms, creamy garlic ricotta, bubbling mozzarella, and fragrant fresh thyme.
Roasted Pepper and Olive Pizza
A quick vegetarian pizza topped with tomato sauce, sweet roasted red peppers, black olives, and melted mozzarella. A prebaked crust keeps preparation simple and weeknight-friendly.
Rosemary Potato and Caramelized Onion Pizza
A crisp, golden pizza topped with thin Yukon Gold potato slices, jammy caramelized onion, melted mozzarella, and fragrant fresh rosemary.
Rosemary Potato Broccoli Mushroom Tray
A hearty vegan Mediterranean sheet-pan dinner with roasted russet potatoes, broccoli, peppers, mushrooms, tomatoes, and black olives. Lemon, olive oil, and dried rosemary make it savory, bright, and family-friendly.
Saag Aloo
A vegan North Indian spinach-and-potato curry made with frozen chopped spinach, potatoes, canned diced tomatoes, onion, garlic, and ginger.
Sabzi Polo with Herbed Tofu
An Iranian herb-rich basmati rice main with saffron, lemon, scallions, and savory extra-firm tofu. Fresh dill, parsley, cilantro, and scallions keep the sabzi polo bright and central.
Salmon Nicoise-Style Salad
A composed salmon, egg and potato salad with green beans, tomatoes, olives and lemon-Dijon vinaigrette. The total includes letting the cooked potatoes cool until warm.
Salmon Tacos
Flaky salmon tucked into warm corn tortillas with crisp cabbage, avocado, lime, and a creamy yogurt sauce.
Salsa Verde Bean Corn Pan
Potatoes, Great Northern beans, corn and kale with salsa verde. Use two 18-by-13-inch trays and allow about 65 minutes; add beans and corn after potatoes begin to soften.
Salsa Verde Cauliflower Tacos
Roasted cauliflower, potatoes, poblano pepper, and yellow bell pepper folded into corn tortillas with salsa verde. A simple plant-based sheet-pan dinner with bright, tangy flavor.
Salvadoran Bean-and-Cheese Pupusas with Curtido
Hand-shaped masa pupusas filled with creamy vegetarian refried beans and melted mozzarella, served with crisp, tangy quick curtido.
Sausage Potato Sheet Pan
Plant-based sausage roasted with potatoes, green beans, pepper and onion. Use enough pan space for single layers; cooking in batches takes longer.
Sausage, Tortellini and Kale Soup
A hearty, mildly seasoned soup with browned Italian pork sausage, cheese tortellini and tender kale in a rich tomato and chicken broth.
Sausage-Stuffed Acorn Squash
Roasted acorn squash halves filled with savory pork sausage, tart apple, toasted sourdough, onion, and fresh sage. A crisp bread topping and tender squash make this a satisfying fall dinner.
Savory Apple Cheddar Galette
A rustic savory tart with tart apples, deeply softened golden onions, fresh thyme, and sharp cheddar in a flaky, unsweetened butter crust. Serve it warm for a satisfying autumn light meal.
Savory Miso Mushroom Oats
Savory vegan oats with browned mushrooms, spinach, white miso and sesame.