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.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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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
Roasted polenta cubes served with eggplant, cannellini beans, cherry tomatoes and kale in marinara. Two rimmed sheet pans keep the polenta separate from the saucy vegetables until serving.
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.
English Smoky Beans, Mushrooms and Tomato Toast
Smoky navy beans, browned cremini mushrooms, and juicy tomato are piled onto crisp, skillet-toasted whole wheat bread.
Falafel Pita
Crisp chickpea falafel tucked into pita with tahini and fresh herbs. Start ahead: the total includes 12 hours refrigerated soaking and 30 minutes chilling.
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 banana lumpia with brown-sugar filling and cinnamon sugar. Allow about 60 minutes, including oil heating, several frying batches and a final cooling period; additional batches take longer.
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 rich chocolate custard with cream and vanilla. The total includes initial cooling and at least 3 hours refrigerator chilling.
French Mushroom Omelet with Dressed Greens
A tender, chive-flecked French omelet filled and topped with deeply browned cremini mushrooms, served alongside bright lemon-dressed arugula.
Fried Eggs and Buttered Toast
Simple skillet-fried eggs served with crisp, generously buttered toast. This standard American breakfast also makes a satisfying light meal.
Garden Lentil Bowls
Generous lentil and pearl-barley bowls with carrots, leeks, mushrooms, tomatoes and spinach. Use a pot of at least 6 quarts and allow about 90 minutes, including vegetable preparation, heat-up and the final rest.
Garden Margherita Pizza with Burst Tomatoes and Basil
A crisp, classic Margherita pizza layered with tomato sauce, fresh mozzarella, juicy burst cherry tomatoes, and fragrant basil.
Garden Veggie Lo Mein
A quick, mild plant-based family dinner with spaghetti, broccoli, carrots, red bell pepper, green onions, and a simple soy sauce coating. This easy skillet meal is ready in under 30 minutes.
Ghanaian Koose with Tomato Relish
Accessible Ghanaian black-eyed-pea fritters flavored with onion, jalapeño, and ginger, shallow-fried until crisp and served with a bright fresh tomato-lime relish.
Ginger Molasses Cake
A tender, warmly spiced molasses cake with deep ginger flavor and a moist, delicate crumb. Baked in one square pan and left unfrosted, it is especially good the day after baking.
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
Roasted tofu, broccoli, baby potatoes and shiitake mushrooms finished with a soy-ginger glaze. Two sheet pans provide space for the vegetables, and the glaze is added near the end.
Gnocchi White Bean Broccoli Bake
Shelf-stable potato gnocchi, cannellini beans, broccoli, and cherry tomatoes roast together across two rimmed sheet pans until golden and tender. A bright lemon and basil finish keeps it fresh and Italian-inspired.
Goan Potato Vindaloo
A substantial vegan Goan potato vindaloo with tender baby yellow potatoes in a vinegar-forward tomato chile-spice sauce. Distilled white vinegar, canned tomatoes, and individually named spices give it a bold sour heat.
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.
Great Lakes Wild Rice, Apple & Pecan Bowl
A warm vegan breakfast bowl featuring nutty wild rice, tender apples, toasted pecans, oat milk, and pure maple syrup. It comes together quickly using fully cooked wild rice.
Greek Honey Walnut Baklava Cups
Small walnut and honey pastries in ready-made mini phyllo shells, with excess syrup offered alongside. Allow about 45 minutes including the final rest, longer if needed for the hot syrup to cool safely.
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 Apple Mint Smoothie Bowl
A thick spoonable bowl with Granny Smith apple, green grapes, baby spinach, fresh mint, Greek yogurt, and crunchy granola topping.
Green Chilaquiles with Black Beans and Egg
Vegetarian Mexican green chilaquiles combine crisp tortilla chips, warm black beans, tangy salsa verde, and exactly one fried egg per serving. Avocado, queso fresco, onion, cilantro, and lime add a fresh finish.
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 Goddess Bean Salad Jars
Vegan meal-prep salad jars layer creamy avocado basil green goddess dressing under fiber-forward beans, crisp romaine, cucumber, and carrots. They stay crunchy and lunch-ready when packed with the dressing at the bottom.
Green Grape Cucumber Smoothie
A refreshing sippable blender smoothie with green grapes, cucumber, avocado, coconut water, lime, and mint. It is smooth, pourable, plant-based, and perfect for warm weather.
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.
Green Smoothie Breakfast Bowl
A thick, bright green spinach and fruit smoothie bowl sweetened with whole banana and mango. Hemp seeds, granola, and coconut add plant-based crunch.
Grill-Pan Portobello Farro Plates
Charred portobello mushroom caps and asparagus are served over lemony farro with cherry tomatoes and toasted walnuts. A simple balsamic-garlic coating adds hearty, savory flavor.
Grilled Cedar Plank Salmon
Smoky grilled salmon cooked on a soaked cedar plank with lemon, rosemary, brown sugar, and Dijon mustard.
Grilled-Style Chicken Zucchini Plate
Roasted chicken cutlets, red potatoes and summer vegetables with lemon and herbs, with optional brief broiling for browned edges.
Halloumi Chickpea Cucumber Pita Bowls
Plant-forward vegetarian pita bowls with chickpeas, crisp cucumber, juicy tomatoes, romaine, whole wheat pita, and a modest halloumi cheese accent. A fresh Mediterranean-inspired lunch bowl with crunchy texture and satisfying protein.
Haluski Cabbage and Noodles
Central and Eastern European wide egg noodles tossed with buttery green cabbage, yellow onion, salt, and black pepper. Simple, hearty, and suitable for vegetarian lunch or dinner.