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.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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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.
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.
Dry-Fried Green Beans
Vegetarian Sichuan-style gan bian green beans are dry-fried in a hot wok until blistered, then tossed with garlic, ginger, scallions, crushed red pepper flakes, soy sauce, and finely chopped cremini mushrooms for savory depth.
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.
Egg Fried Rice
Mild egg fried rice with white rice, eggs, peas, carrots, green onions, and soy sauce. This simple stir-fried rice keeps the seasoning familiar and gentle.
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 Katsu Rice Bowl
Plant-based Japanese-style rice bowl with panko-breaded eggplant, steamed white rice, shredded green cabbage, and ketchup-soy sauce. The eggplant is coated in an egg-free flour-water batter and pan-fried until crisp.
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.
Ema Datshi
Bhutanese chile-and-cheese stew made with green chiles, sharp cheddar, and cream cheese. This vegetarian version is chile-forward, cheese-rich, and moderately spicy for lunch or dinner.
Falafel Pita
Crisp chickpea falafel tucked into pita with tahini and fresh herbs.
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.
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.
Ginger Soy Tofu Noodle Bowl
A vegan Korean-inspired rice noodle bowl with crisp-tender vegetables, golden tofu, and a simple ginger soy sauce. It uses common grocery-store ingredients only.
Ginger Tofu Broccoli Potatoes
A hearty sheet-pan dinner with tofu, broccoli, baby potatoes, mushrooms, and soy-ginger glaze. The tofu roasts crisp while the vegetables turn tender and savory.
Gnocchi White Bean Broccoli Bake
Shelf-stable potato gnocchi, cannellini beans, broccoli, and cherry tomatoes roast together on one sheet pan until golden and tender. A bright lemon and basil finish keeps it fresh and Italian-inspired.
Goi Cuon Fresh Spring Rolls
Goi Cuon Fresh Spring Rolls are Vietnamese vegetarian rice-paper rolls filled with rice vermicelli, tofu, crisp vegetables, and fresh herbs. Serve them cold or at room temperature as a light lunch or appetizer with peanut-hoisin dipping sauce.
Golden Turmeric Mac with Broccoli
A creamy vegan turmeric mac made with whole wheat elbows, broccoli, cannellini beans, oat milk, and nutritional yeast. It is a cozy, fiber-forward family dinner with nostalgic mac-and-cheese comfort and a sunny golden sauce.
Grape Yogurt Crunch Bowl
A thick, spoonable red grape and Greek yogurt smoothie bowl finished with crunchy granola and sliced almonds. Serve it cold in a bowl, not as a drink.
Gratin Dauphinois
Thinly sliced Yukon Gold potatoes are baked with heavy cream, garlic, butter, salt, and black pepper until tender, bubbling, and lightly browned.
Greek Honey Walnut Baklava Cups
A grocery-practical Greek baklava-inspired dessert with crisp mini phyllo shells, honey, walnuts, butter, and cinnamon. These bite-size pastry cups deliver layered baklava flavor without hand-layering phyllo.
Greek Potato Zucchini Tray Bake
A hearty vegan Mediterranean sheet-pan dinner with Yukon Gold potatoes, zucchini, cherry tomatoes, red onion, Kalamata olives, lemon, olive oil, and herbs. Serve family-style straight from the trays.
Greek Salad
Fresh cucumber, Roma tomatoes, red onion, Kalamata olives, and feta are tossed with extra-virgin olive oil, red wine vinegar, and oregano. This crisp Mediterranean salad is simple, bright, vegetarian, and gluten-free.
Green Garden Beans on Toast
Creamy cannellini beans with leeks and kale piled onto toasted sourdough, finished with sharp cheddar and fresh parsley. Cozy, rustic, and garden-bright for a generous morning plate.
Green Pea and White Bean Minestrone
A vegan lunch minestrone with green peas, cannellini beans, egg-free wheat ditalini pasta, carrots, celery, and tomatoes. This simple plant-based soup is hearty, vegetable-forward, and dairy-free.