Broiled Eggplant, White Bean & Quinoa Plates
Broiled eggplant served with cannellini beans, kale, quinoa, and walnuts for a substantial vegan dinner.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Broiled Gochujang Salmon
Broiled salmon with a spicy-sweet gochujang, honey, soy sauce and rice vinegar glaze.
Brown Butter Pecan Cookies
Chewy brown sugar cookies filled with toasted pecans and the cozy, nutty flavor of brown butter. Lightly crisp edges give way to soft, rich centers.
Brown Rice Avocado Egg Bowl
A hearty vegetarian breakfast bowl with brown rice, black beans, avocado, fresh vegetables, herbs, and fried eggs as the main protein topping.
Bruschetta al Pomodoro
Vegan tomato bruschetta made with a label-verified vegan baguette, Roma tomatoes, fresh basil, jarred minced garlic, olive oil, and balsamic vinegar.
Buffalo Cauliflower Pizza with Celery-Ranch Drizzle
A crisp, spicy pizza topped with roasted Buffalo cauliflower and bubbling mozzarella, then finished with crunchy green celery and a cool ranch drizzle.
Buffalo Chicken Pizza with Ranch
A crisp, cheesy pizza layered with spicy buffalo chicken and bubbling mozzarella, then finished with cool ranch dressing and fresh green onions.
Buffalo Chickpea Lettuce Wrap Meal Prep
Vegan meal-prep lettuce wraps with buffalo-style chickpeas, crisp romaine lettuce cups, carrots, celery, and red bell pepper. This plant-forward lunch is gluten-free, dairy-free, peanut-free, and tree nut-free.
Bulgur Lentil Pilaf with Eggplant
A hearty vegan Mediterranean bulgur pilaf with lentils, eggplant, red bell pepper, fresh mint, and walnuts. It makes a satisfying family dinner with whole grains, legumes, vegetables, herbs, and nuts.
Butter Chicken Rice Skillet
Indian-inspired chicken thighs simmered with crushed tomatoes, garam masala, cream, and basmati rice for a creamy weeknight skillet dinner.
Buttermilk Biscuits with Butter and Jam
Flaky, tender buttermilk biscuits served warm with softened butter and strawberry jam for a classic American breakfast or light meal.
Butternut Mushroom Rice Pan
Roasted butternut squash, baby bella mushrooms, kale, brown rice, and pecans come together on one rimmed sheet pan. This vegan sheet-pan dinner is hearty enough for lunch or dinner.
Butternut Sage Risotto
Creamy arborio rice with tender butternut squash, fragrant sage, and a rich mascarpone finish. This savory autumn risotto cooks gently on the stovetop with frequent, rather than constant, stirring.
Butternut Squash, Sage, and Caramelized Onion Pizza
A golden, savory pizza topped with tender butternut squash ribbons, caramelized yellow onion, crisp-edged sage, mozzarella, and Parmesan.
Cabbage Alfredo Chickpea Pasta
Cabbage and chickpea pasta with a creamy oat-milk sauce. Allow about 45 minutes, including preparation and bringing the pasta water to a boil.
Cabbage Cheddar Root-Cellar Bake
A comforting bake of cabbage, potatoes and leeks with cheddar sauce and a crisp bread-crumb topping.
Cabbage White Bean Garden Stew
A generous cabbage, white bean and potato stew. Use a heavy pot of at least 8 quarts and allow about 75 minutes, including preparation and bringing the batch to a simmer.
Cacio e Pepe
A classic Roman pasta with spaghetti, freshly cracked black pepper, and BelGioioso Vegetarian Parmesan Cheese. The sauce is made with starchy pasta water, not cream.
Cajun-Inspired Mushroom and Bean Gumbo
This quick Cajun-inspired, roux-free gumbo combines browned cremini mushrooms, kidney beans, and pre-cut trinity vegetables in a deeply savory broth. Ready-to-heat white rice makes it an easy plant-based weeknight dinner.
Canjeero with Stew
Vegan Somali breakfast plate of 8-hour fermented canjeero served with a simple red-lentil tomato stew. The canjeero cooks into soft, tangy flatbreads for scooping the warm breakfast stew.
Cannellini Ratatouille Stew
A hearty vegan Mediterranean stew centered on creamy cannellini beans, zucchini, eggplant, red bell pepper, tomatoes, and onion. It is a one-pot family dinner entree with rich tomato flavor and tender vegetables.
Cantaloupe Cherry Lime Smoothie
A bright sippable summer smoothie with cantaloupe, sweet cherries, coconut water, lime, and fresh mint. It is vegan, refreshing, and beginner-friendly.
Caprese Salad
A simple Caprese salad made with BelGioioso Fresh Mozzarella, Roma tomatoes, fresh basil, olive oil, and balsamic vinegar.
Caprese White Bean Panini
A plant-forward vegetarian, plant-based panini with creamy cannellini beans, tomato, fresh basil, ciabatta bread, and fresh mozzarella cheese.
Carrot and Red Lentil Soup
A velvety, satisfying carrot and red lentil soup with gently warming ginger, savory cumin, and a bright lemon finish. Blended lentils give this cozy autumn soup its creamy body without cream.
Carrot Edamame Naan Flatbreads
Roasted carrots and edamame on warm naan bread with hummus and red onion. Everything cooks on one rimmed sheet pan for a simple plant-based lunch or dinner.
Carrot Lentil Garden Soup
A generous carrot, brown lentil and potato soup with leeks and fresh herbs. Use a pot of at least 8 quarts and allow about 80 minutes, including preparation, heat-up and the final rest.
Carrots with Hummus
A no-cook two-ingredient vegetarian afternoon snack with baby carrots and hummus. Simple, healthy, and kid-friendly for a family of four.
Cashew Chickpea Quinoa Salad
A hearty vegan quinoa salad with chickpeas, cashews and vegetables. Allow about 45 minutes including the covered grain rest and cooling; use a large bowl with room to toss.
Cauliflower Chickpea Pitas
Roasted cauliflower florets and canned chickpeas tucked into warm whole wheat pita with hummus. Red onion and za'atar make the filling savory, hearty, and weeknight-friendly.
Cauliflower Hummus Dinner Platter
Roasted cauliflower, creamy chickpea-tahini hummus, warm whole wheat pita, cucumber, and cherry tomatoes come together as a shareable mezze-style plant-based supper.
Cauliflower Lentil Tomato Bake
A hearty vegan dinner casserole of green lentils, cauliflower florets, red bell pepper, baby spinach, and crushed tomatoes with Mediterranean herbs, parsley, lemon, and olive oil.
Chana Masala
Classic North Indian chickpea curry simmered in a deeply cooked onion-tomato masala, finished with fresh lemon juice and cilantro. Serve with fluffy basmati rice for a satisfying vegetarian main course.
Chapati with Beans
East African-style unleavened chapatis served with a tomato kidney bean stew. This vegan main course makes eight chapatis for lunch or dinner.
Cheesy Potato and Egg Breakfast Skillet
A hearty one-pan breakfast with crisp Yukon Gold potatoes, tender vegetables, eggs, and melted sharp cheddar cheese.
Cheesy Potato Breakfast Casserole
A comforting baked casserole layered with tender shredded potatoes, sautéed peppers and onions, fluffy eggs, and plenty of sharp cheddar. It is beginner-friendly and ideal for breakfast meal prep.
Cherry Watermelon Pistachio Bowl
A thick cherry-watermelon smoothie bowl with Greek yogurt, oats, granola and pistachios. Freeze the watermelon for at least 4 hours before blending.
Chicken and Basil Pesto Sandwich
A quick lunch sandwich layered with ready-to-eat chicken, fragrant basil pesto, juicy tomato, and peppery baby arugula on ciabatta.
Chicken and Dumpling Soup
Tender chicken thighs, carrots and celery simmer in a savory broth beneath fluffy homemade drop dumplings. This comforting autumn soup stays brothy and spoonable, with the dumplings as its centerpiece.
Chicken and Zucchini Couscous Salad
A hearty, warm couscous salad with cumin-seasoned chicken thighs, golden sautéed zucchini and fresh spinach. A simple lemon and olive oil dressing keeps every bite bright and flavorful.
Chicken Broccoli Potato Tray Bake
Roasted chicken thighs with potatoes, broccoli, carrots and lemon, spread across two sheet pans and cooked until the vegetables are tender and the chicken is safely done.
Chicken Broccoli Rice Skillet
Chicken, broccoli, peppers and carrots with hot brown rice and melted mozzarella.
Chicken Cheddar Melt
A simple toasted chicken melt with rotisserie chicken, cheddar cheese, tomato, red onion, and mayonnaise on sourdough bread. It is crisp on the outside, warm and cheesy inside, and easy enough for a quick meal.
Chicken Cranberry and Apple Sandwich
A quick whole wheat sandwich filled with creamy chicken salad, sweet dried cranberries, and crisp, tart Granny Smith apple.
Chicken Enchilada Rice Bake
A cheesy, family-friendly chicken and rice bake with red enchilada sauce, black beans, corn, and cheddar. It comes together quickly for a practical weeknight dinner.
Chicken Fajita Sub
A large, satisfying sub packed with hot fajita-seasoned chicken, sautéed peppers and onion, creamy mayonnaise, and melted Monterey Jack cheese.
Chicken Noodle Soup
A classic, simple soup made with tender chicken breast, egg noodles, carrots, celery, onion, and chicken broth. It is easy, comforting, and made with everyday grocery-store ingredients.
Chicken Pesto Pasta Salad
A fresh chicken pasta salad with rotini, cherry tomatoes, mozzarella pearls, spinach, and basil pesto. It packs well for a quick make-ahead lunch.