Lentil Shepherds Pie
A vegan British-Irish casserole with savory brown lentils, vegetables, and tomato paste beneath olive-oil mashed potatoes.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Lentil Sweet Potato Shepherd's Pie
A cozy vegan shepherd's pie made with brown lentils, sweet potatoes, carrots, peas, onion, and vegetable broth. This healthy comfort-food dinner is mild, kid-friendly, and served family-style.
Lentil Sweet Potato Shepherd’s Pie
A filling plant-based casserole with green lentils, vegetables, and a sweet potato topping. This hearty oven-baked dinner is batch-friendly and strictly nut-free.
Lentil Tomato Pasta
A hearty Thursday full-cook vegetarian dinner with whole wheat penne, red lentils, crushed tomatoes, carrots, onion, and baby spinach. This kid-friendly pasta is saucy, nourishing, and made in one large pot.
Lentil Tomato Spaghetti
A hearty vegetarian spaghetti dinner with tender brown lentils simmered in crushed tomatoes, carrots, and spinach. This family-friendly meal is wholesome, filling, and made with common grocery-store ingredients.
Lentil Veggie Breakfast Burrito
A savory handheld vegan breakfast burrito packed with lentils, potatoes, sautéed vegetables, and bright salsa.
Lentil Zucchini Penne Bake
A hearty vegan Mediterranean pasta bake with whole wheat penne, brown lentils, marinara, zucchini, spinach, and mushrooms. It is a dinner-sized main course for a family of four.
Lettuce Tomato and Avocado Sandwich
A simple vegetarian sandwich with crisp romaine lettuce, juicy tomato, creamy avocado, and mayonnaise on whole wheat bread. It is quick to assemble and ideal for lunch.
Mango Pineapple Smoothie Bowl
A thick, spoonable mango pineapple bowl topped with fresh blueberries and chia seeds for summer.
Mango Pineapple Spinach Smoothie
A bright, sippable blender smoothie with mango, pineapple, baby spinach, banana, coconut water, and lime. It is smooth, refreshing, vegan, and beginner-friendly.
Maple-Soy Tofu Rice Bowl
Tofu glazed with maple syrup and soy sauce served over rice with broccoli florets and carrots.
Mediterranean Chickpea Farro Bowl
A batch-friendly farro and chickpea bowl with crisp cucumber, juicy tomatoes, spinach, olives, and bright lemon-herb dressing. It is fully plant-based, strictly nut-free, and designed to hold well for meal prep.
Mediterranean Farro Feta and Lentil Boxes
Make-ahead lunch boxes with hearty lentils, chewy farro, crisp cucumber, cherry tomatoes, fresh parsley, and a feta cheese accent.
Mediterranean Foil Packet Salmon
Foil-baked salmon with cherry tomatoes, zucchini, kalamata olives, feta cheese, and lemon for a bright weeknight dinner with minimal cleanup.
Mediterranean Lemon Chicken Pita Bowls
Lemon-herb chicken with pita bread, cucumber, grape tomatoes, and feta for a fresh Mediterranean-style bowl. This weeknight-friendly meal is bright, simple, and satisfying.
Mediterranean Lentil Soup
Hearty brown lentil soup with onion, carrots, celery, tomatoes, and vegetable broth. Cumin, oregano, olive oil, and lemon give it a bright Mediterranean flavor.
Mexican Cinnamon Tres Leches Cupcakes
Mexican-inspired cinnamon tres leches cupcakes soaked with evaporated milk, sweetened condensed milk, and whole milk, then finished with whipped cream and a light cinnamon dusting.
Mild Coconut Red Lentil Curry
A gentle family curry with creamy coconut, soft red lentils, cauliflower, peas, and fluffy jasmine rice. Mild curry powder keeps the flavor warm and kid-friendly with no spicy heat.
Miso Butter Roasted Salmon
Roasted salmon glazed with white miso butter, served with baby bok choy and jasmine rice. This easy weeknight sheet-pan dinner is savory, glossy, and fast.
Miso Maple Cabbage Steaks
Tender roasted green cabbage steaks get brushed with a glossy white miso-maple glaze, then finished with chickpeas, tahini, and sesame seeds. This vegan, fiber-forward dish works as a May 2026 lunch or dinner main, and it can also serve as a hearty side.
Molletes with Pico de Gallo
Mexican vegetarian open-faced bolillo sandwiches topped with vegetarian refried beans, melted Monterey Jack cheese, and fresh tomato-onion pico de gallo. Serve as a light meal with the pico spooned on just before eating.
Moroccan Orange Almond Cake
A Moroccan-inspired citrus almond cake made with whole oranges, almond flour, eggs, sugar, and warm cinnamon. Moist, fragrant, and naturally alcohol-free, it is a bright dessert for a home baking project.
Moros y Cristianos Black Beans and Rice
A vegetarian and vegan Cuban-style black beans and white rice dish simmered with onion, green bell pepper, garlic, cumin, dried oregano, bay leaf, and vegetable broth.
Mujadara
Lentils and rice are simmered with warm cumin, then topped with deeply browned onions. This pantry-friendly Mediterranean staple is hearty, vegan, dairy-free, and gluten-free.
Mushroom Barley Cottage Bake
A plant-based barley bake with cremini mushrooms, white beans, tomatoes, onions, and parsley. Hearty and cozy, it makes a simple cottage supper from common grocery ingredients.
Mushroom Barley Stew with Potatoes
A hearty vegetarian Eastern European-style stew with cremini mushrooms, pearl barley, Yukon Gold potatoes, carrots, and vegetable broth. It is savory, filling, and made in one pot for a comforting dinner.
Mushroom Barley Stuffed Peppers
Tender red bell peppers filled with pearl barley, cremini mushrooms, cannellini beans, spinach, and tomato sauce for a hearty plant-based baked dinner.
Mushroom Bourguignon
A cozy French-style vegan mushroom stew with cremini mushrooms, carrots, yellow onion, garlic, tomato paste, red wine, low-sodium vegetable broth, thyme, and a cornstarch finish. It is savory, hearty, and suitable as a dinner entree.
Mushroom Garum-Inspired Noodle Bowl
A vegan mushroom noodle bowl with miso-soy garum-inspired depth, rice vinegar brightness, and crisp-tender bok choy.
Mushroom Leek Rice Pot
Plant-based rice supper with mushrooms, leeks, spinach, and thyme for a cozy table.
Mushroom Leek Trail Hand Pies
Puff pastry hand pies stuffed with mushrooms, leeks, cheddar, and thyme for cozy road fare. These rustic savory bakes are sturdy enough for a picnic basket.
Mushroom Paprikash
This Hungarian vegetarian dinner simmers sliced cremini mushrooms and yellow onion in a sweet paprika vegetable-broth sauce finished with sour cream. Serve it over wide egg noodles for a classic paprikash-style meal.
Mushroom Pea Garden Toasts
Plant-based garden toasts with mushrooms, peas, spinach, and leeks. Buttery, savory, and garden-cozy, they are just right for a tea table.
Mushroom Potato Second Breakfast Skillet
A hearty breakfast skillet with golden potatoes, buttery mushrooms, sweet onion, tender spinach, and melted sharp cheddar. Rustic, generous, and cozy enough for second breakfast.
Mushroom Risotto
A creamy vegan Italian dinner risotto made with Arborio rice, sliced cremini mushrooms, vegetable broth, yellow onion, olive oil, and nutritional yeast. The starch from the rice and the nutritional yeast create a rich texture without dairy.
Mushrooms and Grits
Savory cremini mushrooms are spooned over creamy stone-ground cheddar grits. Scallions add a fresh finish to this vegetarian, Southern-inspired comfort dish.
Nashville Hot Cauliflower Sandwich
A lunch-style vegetarian sandwich with crispy cauliflower coated in vegetarian Nashville hot seasoning, stacked on buns with cabbage, pickles, and vegan mayonnaise.
Nashville Hot Cauliflower Sandwiches
Quick sheet-pan cayenne cauliflower sandwiches layered with creamy coleslaw, dill pickle chips, and mayonnaise.
New England Corn and Potato Chowder
A creamy vegetarian chowder with sweet corn, tender Yukon Gold potatoes, onion, celery, whole milk, and vegetable broth. It has classic New England chowder comfort without bacon, seafood, or animal stock.
No-Bacon Salmon Chowder
Creamy salmon chowder with Yukon Gold potatoes, corn, celery, onion, and whole milk, made without bacon. This hearty pescatarian soup uses vegetable broth and salmon as the only meat or seafood.
Norwegian Lefse with Herbed Cream Cheese
Soft Norwegian potato lefse is cooked on a dry skillet until lightly spotted and tender, then served with a creamy spread made with cream cheese, fresh dill, and fresh chives.
Oat Banana Blender Pancakes
Whole-grain blender pancakes made with rolled oats, banana, soy milk, flaxseed, and fresh blueberries. They cook quickly on a skillet and finish with a fruit- and nut-forward topping.
Oatmeal with Apples and Toasted Nuts
Creamy rolled oats are simmered with tender apples, cinnamon, maple syrup, and vanilla. Toasted walnuts add a warm, crunchy finish.
Okra and Vegetable Gumbo
A vegetarian Southern-style gumbo with okra, the Cajun trinity, tomatoes, and rice. A medium, peanut-butter-brown vegetable oil roux gives the gumbo its classic body and depth.
Olivier Salad
A meatless Russian/Eastern European Olivier Salad made with tender diced potatoes, carrots, peas, eggs, dill pickles, mayonnaise, and fresh dill. Serve it chilled as a creamy appetizer, side dish, or salad course.
One-Pot Tomato Bean Pasta
A mild, filling pasta dinner with cannellini beans, peas, carrots, and tomato sauce for busy weeknights. Everything cooks in one pot for easy cleanup.
Orange Mint Olive Oil Slices
Sliced navel oranges with fresh mint and a light drizzle of extra-virgin olive oil.
Orchard Apple Carrot Porridge
A plant-forward second breakfast porridge made with oats, apples, carrots, honey, and cinnamon. This vegetarian bowl is warm, simple, and orchard-garden sweet.