Coconut Salmon Curry
Tender salmon simmered in coconut milk with vegetarian red curry paste, bell pepper, and spinach. Serve over jasmine rice for an easy weeknight curry.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Corn and Potato Chowder
A creamy vegetarian American-style chowder with sweet corn, tender Yukon gold potatoes, vegetable stock, onion, milk, and celery. It is simple, comforting, and made on the stovetop.
Corn Poblano and Black Bean Tortilla Soup
A plant-based tortilla soup with black beans, corn, poblano peppers, tomato broth, and crisp corn tortilla strips. It is hearty enough for lunch and made with common grocery-store ingredients.
Corn Zucchini Rice Skillet
A quick mild plant-based skillet with corn, zucchini, rice, black beans, and tomatoes for a family dinner.
Cornmeal Johnnycakes with Eggs
Golden cornmeal johnnycakes served with eggs for a simple vegetarian breakfast or brunch. They cook quickly on a griddle and pair well with butter and maple syrup.
Cottage Cheese Peaches
A simple healthy Wednesday afternoon snack with creamy cottage cheese and sweet peaches. This no-cook vegetarian snack is portioned for two adults and two children.
Cozy Lentil Noodle Soup
A gentle one-pot noodle soup with red lentils, carrots, celery, and peas for a warm family meal. Mild, cozy, and easy for busy nights.
Creamy Applesauce Oats
Microwave oats made with soy milk, applesauce, banana, and cinnamon for a warm kid-friendly breakfast.
Creamy Chicken Broccoli Pasta
A quick comfort pasta with chicken breasts, broccoli florets, heavy cream, and Parmesan cheese. This mild, family-friendly dinner comes together in about 35 minutes.
Creamy Lentil Tomato Pasta
A cozy tomato pasta where red lentils simmer into a simple, family-friendly sauce with spinach. The lentils soften into the tomato sauce for a creamy texture without dairy.
Creamy Pea Pesto Potato Bowls
Mild plant-based potato bowls with chickpeas, spinach, and a creamy pea-basil pesto. A quick, family-friendly dinner made with common grocery-store ingredients.
Creamy Salmon Pasta
Linguine is tossed with seared salmon, baby spinach, lemon, Parmesan, and a simple heavy cream sauce. It is a quick pescatarian weeknight pasta with bright citrus and a rich finish.
Creamy Tahini White Bean Veggie Pasta
A creamy plant-based, vegan, and vegetarian lunch pasta with cannellini beans, broccoli, cherry tomatoes, spinach, and tahini sauce. It is dairy-free and egg-free, made with standard wheat penne pasta.
Creamy White Bean Asparagus Toasts
Creamy mashed cannellini beans with lemon, garlic, and olive oil are spread over toasted sourdough and topped with tender asparagus. Baby arugula adds a fresh, peppery finish for a quick vegan lunch.
Creme Brulee
Classic French baked custard for six ramekins, made with heavy cream, six large egg yolks, vanilla, and a thin caramelized sugar crust. The sugar crust is caramelized only after the custards are fully chilled.
Crepes with Lemon and Sugar
Thin French crepes made with flour, whole eggs, milk, butter, sugar, and fresh lemon. A bright squeeze of lemon and a sugared finish keep them simple and classic.
Crispy Chickpea Dill Cakes
Crispy chickpea and potato cakes with fresh dill, Dijon mustard, lemon, and baby spinach. They are simple, savory, plant-based, and made with common grocery ingredients.
Crispy Rice Cucumber and Chili Crisp Tofu
Skillet-crisped jasmine rice forms a crunchy base for crispy tofu, cool cucumber, scallions, soy sauce, and vegan chili crisp heat. This plant-based dinner bowl is swicy, fast, and high-texture.
Crispy Tofu Pikliz Rice Bowls
Crispy skillet tofu sits over jasmine rice with a tangy, crunchy cabbage-carrot-habanero pickle inspired by Haitian pikliz. This high-texture vegan bowl is bold, bright, and dinner-ready.
Croque Madame with Mushrooms
This vegetarian French-style toasted sandwich layers sautéed cremini mushrooms, cheesy béchamel made with Cabot Seriously Sharp cheddar, and crisp white sandwich bread. A fully cooked fried egg on top makes it a Croque Madame.
Croque Monsieur with Mushrooms
A vegetarian French-style toasted sandwich with sautéed cremini mushrooms, creamy béchamel, sandwich bread, and Cabot cheddar cheese.
Crunchy Cabbage Dumpling Bowls
A crunchy vegan cabbage and tofu bowl with brown rice, carrots, scallions, sesame seeds, and cozy soy-ginger dumpling flavor. It is hearty, plant-based, and fiber-forward for a satisfying weeknight dinner.
Crunchy Tempeh Peanut Slaw Wraps
Plant-based flour tortilla wraps filled with savory browned tempeh, crunchy cabbage-carrot slaw, and creamy peanut dressing. A satisfying vegan lunch with bold flavor and crisp texture.
Cucumber Cabbage Tofu Rice Salad
A vegan Korean-inspired rice salad with extra-firm tofu, crisp cucumber, green cabbage, carrots, and green onions. A simple soy sauce, sesame oil, and rice vinegar dressing brings savory, tangy flavor.
Cucumber Cheddar Bites
Cucumber rounds topped with cheddar cheese for a crisp Thursday snack. This simple, kid-friendly vegetarian bite serves a family of 4.
Cucumber Cream Cheese Rounds
Crisp cucumber slices topped with cream cheese for a simple two-ingredient vegetarian snack. Kid-friendly and fresh for a family of 4.
Cucumber Hummus Crunch Plates
A very simple vegan snack plate with store-bought hummus, crunchy spring vegetables, whole wheat pita, pumpkin seeds, lemon, and olive oil. It works well as a quick plant-based lunch or fiber-forward snack.
Curried Chickpea Cauliflower Rice
Canned chickpeas, cauliflower, baby potatoes, and zucchini roast with curry powder while brown rice warms right on the pan. This vegan sheet-pan dinner is simple, filling, and weeknight-friendly.
Denver Omelet with Hash Browns
A meatless Denver-style omelet with eggs, green bell pepper, yellow onion, vegetarian cheddar cheese, and crisp hash browns. This stovetop breakfast is hearty, simple, and brunch-ready.
Dijon Tofu Potato Tray
Hearty sheet-pan tofu, red potatoes, green beans, and carrots roast together with a bright lemon-Dijon coating. This plant-based dinner is simple, filling, and weeknight-friendly.
Doubles with Curried Channa
A Trinidad and Tobago vegan bara flatbread sandwich filled with curried canned chickpeas and common curry spices. Serve it as a light meal or street-food-style sandwich.
Draniki Potato Pancakes
Belarusian-style grated russet potato pancakes made with yellow onion, egg, flour, milk, salt, and canola oil. They fry up crisp at the edges and tender inside, suitable for breakfast or as a vegetarian side dish.
Dutch Split Pea Soup
A thick, meatless Dutch-style split pea soup with leeks, carrots, Yukon Gold potatoes, celery, vegan low-sodium vegetable broth, and bay leaf.
Edamame Avocado Rice Paper Rolls with Ginger Dip
Fresh vegan rice paper rolls filled with edamame, avocado, crisp cucumber, and carrots. Serve them with a bright ginger tamari dipping sauce for a plant-forward lunch.
Eggplant Chickpea Pasta Bake
A comforting vegan baked pasta casserole with eggplant, chickpeas, zucchini, marinara, and a crisp panko topping. It’s cozy, saucy, and hearty enough for a plant-based dinner entree.
Eggplant Milanesa Napolitana
Vegetarian Argentinian-inspired breaded eggplant cutlets topped with tomato sauce and BelGioioso Fresh Mozzarella, made without ham, Parmesan, meat, poultry, seafood, gelatin, animal stock, lard, or ham substitutes.
Eggplant Parmesan with Spaghetti
Breaded eggplant baked with marinara, mozzarella, and Parmesan until bubbly, then served over spaghetti with extra sauce. This vegetarian Italian-American classic is crisp at the edges, saucy, and comforting.
Eggplant Pasta with Parmesan
Whole wheat penne is tossed with tender eggplant, spinach, tomatoes, basil, lemon, and a restrained Parmesan finish. It is a satisfying Mediterranean-style family dinner with vegetables and whole grains at the center.
Eggplant White Bean Mezze Spread
Smoky roasted eggplant and creamy cannellini beans make a generous vegan dip served with warm whole wheat pita, cucumbers, carrots, and olives. Arranged mezze-style, it is hearty enough for a family supper.
Eggplant White Bean Polenta Pan
Crisp roasted polenta, eggplant, cannellini beans, cherry tomatoes, lacinato kale, and marinara bake together on one rimmed sheet pan. This vegan main is hearty, pantry-friendly, and built for an easy lunch or dinner.
Falafel Pita
Crisp chickpea falafel tucked into pita with tahini and fresh herbs.
Farro Chickpea Bowl with Zucchini
A hearty vegan Mediterranean dinner bowl with chewy farro, chickpeas, roasted zucchini, cherry tomatoes, fresh parsley, lemon, and sliced almonds. It is built for family-sized portions with legumes as the main protein.
Feta Brown Rice Stuffed Peppers
Red bell peppers are filled with brown rice, zucchini, grape tomatoes, herbs, and a modest feta accent. This oven-baked Mediterranean dinner is sized as a main-course entree for a family of four.
Filipino Banana Lumpia Turon with Cinnamon Sugar
Crisp pan-fried Filipino-style banana lumpia turon filled with brown sugar-coated bananas and finished with cinnamon sugar. This intermediate dessert uses common grocery ingredients and a tight egg roll wrapper technique.
Finnish Potato and Leek Soup
A creamy vegetarian Finnish-style potato and leek soup made with russet potatoes, vegetable broth, heavy cream, and fresh dill. Serve it warm for a simple lunch or dinner.
Focaccia with Rosemary
Vegan rosemary focaccia with a crisp olive oil crust and soft, airy center, made simply with flour, yeast, olive oil, dried rosemary, salt, and water.
French Chocolate Pots de Creme
A French-style chocolate custard dessert with a smooth, spoonable texture and deep semisweet chocolate flavor. This alcohol-free version uses common grocery-store ingredients and a gentle water bath for classic custard results.
Garden Lentil Bowls
A cozy garden lunch with tender lentils, barley, carrots, spinach, and tomatoes. Rustic, simple, and plant-based for a hearty midday bowl.