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.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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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 Bean Garden Stew
A cozy plant-based supper with tender potatoes, creamy white beans, leeks, mushrooms, carrots, and thyme. Simple, hearty, and made for a quiet evening bowl.
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.
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.
Orange Vanilla Oat Smoothie Bowl
A thick spoonable orange vanilla oat smoothie bowl topped with granola and sliced almonds. Bright, creamy, and beginner-friendly for a summer breakfast.
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.
Pan con Tomate
Vegan Catalan toast made with rustic bread, Roma tomatoes, jarred minced garlic, extra-virgin olive oil, and fine sea salt. It is simple, bright, and ideal for breakfast or a snack.
Pan-Seared Lemon Herb Salmon
Skillet-seared salmon fillets with a crisp golden surface, bright lemon, garlic butter, parsley, and dill. A fast weeknight dinner with fresh herb flavor.
Pannekoeken
Large, thin Dutch pancakes cooked on the stovetop in a skillet. They are made from a simple batter of flour, eggs, milk, butter, and salt, then finished with granulated sugar.
Pea Corn Noodle Bowls
Mild vegan noodle bowls with peas, corn, carrots, and a simple kid-friendly sauce. This quick, colorful meal is easy to serve in bowls for family dinners.
Pea Leek Rice Pantry Bowl
A soft, buttery rice bowl with sweet leeks, green peas, baby spinach, and fresh parsley. Cozy, generous, and fit for a quiet pantry supper.
Peach Raspberry Yogurt Smoothie
A creamy, sippable peach and raspberry smoothie with Greek yogurt protein and flaxseed fiber. This quick blender drink is smooth, summery, and thin enough to sip through a straw.
Peanut Butter Apple Toast
A quick whole-grain toast topped with creamy peanut butter, crisp apple slices, cinnamon, pumpkin seeds, ground flaxseed, and maple syrup.
Peanut Butter Banana Toast
Ultra-simple toast with creamy peanut butter and sliced banana, using exactly 3 ingredients.
Peanut Butter Berry Oat Cups
No-bake vegan oat cups with creamy peanut butter, rolled oats, strawberries, blueberries, and pumpkin seeds. They are a kid-friendly, make-ahead snack with soft chew and crunchy seeds.
Peanut Tofu Broccoli Noodles
Tender spaghetti, crisp tofu, broccoli, and carrots are tossed in a mild peanut soy sauce. This quick plant-based dinner is family-friendly and weeknight-ready.
Peanut Tofu Noodle Curry
A cozy one-pot vegan noodle curry with tofu, peanut butter, broccoli, carrots, and coconut milk. It is creamy, saucy, and built from standard grocery-store ingredients.
Peanut-Lime Tempeh Broccoli Pan
Tempeh, broccoli, carrots, and sugar snap peas roast on one rimmed sheet pan and get tossed with a bright peanut-lime sauce. It is a vegan, plant-based main dish with a simple sheet-pan method.
Pear Cheddar Bites
A two-ingredient Saturday snack with sweet pears and cheddar cheese for a kid-friendly family plate.
Pear Cheddar Slices
Sweet pear slices paired with cheddar cheese for an easy two-ingredient snack. This simple vegetarian snack is kid-friendly and sized for a family of 4.
Pepper Potato Denver Omelet
A vegetarian Denver-style omelet filled with tender potatoes, bell peppers, onions, cheddar, and herbs. Whole eggs keep it hearty, high-protein, and breakfast-ready without the ham.
Persian Orange Cardamom Rice Pudding
A beginner-friendly Persian-inspired dessert pudding made on the stovetop with creamy whole milk, fragrant orange zest, warm cinnamon, cardamom, and sliced almonds.
Peruvian Dulce de Leche Alfajor Cookies
Tender Peruvian-style alfajor sandwich cookies filled with dulce de leche made from sweetened condensed milk. These delicate cookies are buttery, lightly crisp, and finished with powdered sugar.
Peruvian Green Sauce Chicken
Grilled-style chicken thighs with a bright cilantro-jalapeƱo-lime green sauce and charred Yukon Gold potatoes. This Peruvian-inspired dinner is weeknight-friendly and finished in a grill pan.
Pesto Tofu Potato Green Beans
Crispy tofu, baby gold potatoes, green beans, mushrooms, and red bell pepper roast together on one sheet pan, then get tossed with vegan basil pesto. A simple plant-based lunch or dinner with minimal cleanup.
Pierogi with Potato and Cheese
Boiled Polish-style dumplings filled with Yukon Gold potatoes, sharp cheddar cheese, and savory yellow onion. Finished with unsalted butter, they are a vegetarian comfort-food classic.
Pineapple Chile Mushroom Tacos
Vegetarian tacos filled with browned cremini mushrooms, sweet fresh pineapple, poblano chile, red onion, and cilantro. The filling is skillet-cooked and served in warm corn tortillas.