Turkey Spaghetti Squash Bake
Roasted spaghetti squash strands baked with browned turkey, spinach, a rich tomato sauce and creamy ricotta, finished with melted, lightly browned mozzarella.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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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.
Turkish Menemen
A quick, one-pan Turkish breakfast of juicy tomatoes and green pepper folded with softly set eggs. Olive oil and gentle heat keep it tender and richly flavored.
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 Macaroni and Cheese
An American-inspired vegan macaroni and cheese made with elbow macaroni, unsweetened soy milk, nutritional yeast, and vegan cheddar cheese. Creamy, comforting, and suitable for lunch or dinner.
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.
Vegetable Biryani
Fragrant basmati rice layered with tender carrots, peas, green beans, and yogurt-spiced vegetables, then gently steamed with cilantro, mint, and golden onions.
Vegetable Hawawshi
Vegetable Hawawshi is an Egyptian stuffed bread made from yeasted olive-oil dough wrapped around a spiced cremini mushroom, onion, and green bell pepper filling. It bakes up crisp outside and savory inside without purchased pita.
Vegetable Hue-Style Noodle Soup
A Vietnamese vegetarian rice-noodle soup with a bright lemongrass-ginger broth, tofu, shiitake mushrooms, serrano pepper, cilantro, and mint. Serve it for lunch or dinner.
Vegetable Lasagna
Italian vegetarian pasta bake layered with oven-ready lasagna noodles, marinara, vegetarian-enzyme ricotta, BelGioioso fresh mozzarella, spinach, mushrooms, and pepper-and-onion blend. This oven-baked casserole is hearty, saucy, and meat-free.
Vegetable Lo Mein
A vegetarian Chinese American noodle stir-fry with tender lo mein noodles, crisp vegetables, and a savory soy-hoisin sauce. It works well for lunch or dinner.
Vegetable Maqluba
A Levantine upside-down rice dish layered with long-grain white rice, roasted globe eggplant, cauliflower, Roma tomato, and yellow onion. The tomato-lined pot, firm packing, and 10-minute rest help it unmold cleanly.
Vegetable Nepali Momo
Savory Nepali vegetable dumplings with homemade all-purpose-flour wrappers, a fixed-weight coleslaw filling, and spicy tomato dipping sauce. This vegan recipe yields 24 momos.
Vegetable Pot-au-Feu
A French-inspired simmered vegetable stew with Yukon Gold potatoes, carrots, leeks, turnips, cabbage, celery, garlic, thyme, bay leaf, and low-sodium vegetable broth. The vegetables stay large and distinct for a rustic, fully plant-based pot-au-feu.
Vegetable Potjiekos
A vegan South African-style layered stew slow-simmered in a Dutch oven with potatoes, carrots, cabbage, green beans, tomatoes, onion, garlic, water, and named spices. It is hearty enough for a substantial plant-based dinner entree.
Vegetable Thieboudienne-Style Rice
Fish-free vegan Senegalese-style tomato rice with long-grain white rice, carrots, sweet potato, eggplant, and shredded cabbage.
Vegetable Wonton Soup
Chinese-style vegetarian wonton soup filled with napa cabbage, shiitake mushrooms, firm tofu, and scallions. The wontons are boiled in hot vegetable broth for a light, comforting soup.
Vegetarian Bicol Express
A creamy, spicy Filipino Bicol-style vegetarian stew with extra-firm tofu simmered in coconut milk, serrano peppers, onion, garlic, and ginger. It is a plant-based dinner centered on rich coconut sauce and chile heat.
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 Escondidinho
A Brazilian vegan casserole with creamy olive-oil mashed yuca layered over a savory brown lentil, diced tomato, yellow onion, and garlic filling.
Vegetarian Fanesca
A vegetarian Ecuadorian Holy Week-style thick soup made with butternut squash, whole milk, corn, peas, lentils, rice, and common canned beans. It is creamy, hearty, and fish-free while keeping the spirit of traditional fanesca.
Vegetarian Francesinha
A vegetarian Porto-style sauced sandwich layered with white bread, Tofurky Hickory Smoked deli slices, Field Roast Classic Pizzeria pepperoni, Cabot cheddar, and a rich lager tomato sauce.
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 Locro Stew
A hearty South American-inspired vegetarian locro made with white hominy, white beans, butternut squash, sweet paprika, and vegetable broth. The butternut squash softens and thickens the stew naturally.
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 Black Bean and Avocado Arepas
Quick Venezuelan corn arepas with crisp golden crusts, warm seasoned black beans, and creamy lime avocado.
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
Rich Vietnamese coffee-inspired chocolate pudding with a creamy, sweet coffee finish. Chill for at least 2 hours before serving.
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.
Warm Cranberry Orange Punch
A cozy warm punch with bright cranberry and fresh orange, gently infused with cinnamon and cloves. Honey softens the tartness without hiding the fruit.
Warm-Spiced Pumpkin Soup
Creamy pumpkin soup with softened yellow onion and gentle hints of cinnamon and ginger. A splash of cream rounds out this savory fall favorite.
Welsh Rarebit
Toasted white sandwich bread topped with a rich sharp cheddar sauce made with milk, butter, dry mustard, and seasonings.
Welsh Tomato-Spinach Rarebit
Crisp sourdough toast layered with tender tomato, spinach, and a restrained sharp cheddar rarebit sauce. It makes a quick, satisfying vegetarian breakfast.
Welsh Vegetable Cawl
A meatless Welsh-style soup-stew built around leeks, hearty root vegetables, green cabbage, low-sodium vegetable broth, and simple herbs. It is rustic, fully plant-based, and comforting.
White Bean and Kale Stew
A hearty autumn stew with creamy cannellini beans, tender kale, and carrots in a savory tomato broth. Mashing some of the beans right in the pot gives it a thick, spoonable texture.
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 hearty white bean, kale and potato soup. Cook until the potatoes and kale are tender.
White Bean Mushroom Flatbreads
Warm whole-wheat flatbreads with white beans, mushrooms, tomatoes, spinach and vegan basil pesto. Roast filling separately and serve extra alongside.
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 no-cook white bean, tomato, cucumber and arugula salad with soft whole wheat bread folded in just before serving.
White Bean Roasted Pepper Sandwich
Creamy, lemony cannellini bean filling pairs with sweet roasted red peppers and peppery arugula on hearty whole grain bread.
White Bean Spinach Orzo Skillet
A lemony one-pot orzo dinner with cannellini beans, baby spinach, and grape tomatoes. Mild pantry seasonings keep it quick, kid-friendly, and fully plant-based.