Sheet-Pan Potato Chickpea Dinner
Roasted potatoes, chickpeas, broccoli, carrots, and corn make a simple, filling plant-based dinner. Mild pantry seasoning keeps it family friendly and easy for a weeknight.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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Sheet-Pan Tempeh with Brussels Sprouts
Roasted tempeh, Brussels sprouts, butternut squash, red onion, and pecans make a hearty plant-based dinner with crisp edges and warm maple-mustard flavor.
Sheet-Pan Tofu Fajita Lunch Plates
Plant-based sheet-pan tofu fajita lunch plates with mini sweet peppers, yellow onion, corn tortillas, and lime. This vegan, gluten-free lunch is simple to prep and pack for meal-ready plates.
Sheet-Pan Tofu, Sweet Potato & Broccoli
A hearty roasted dinner with extra-firm tofu, sweet potatoes, broccoli, red onion, and crunchy pumpkin seeds.
Shopska Salad
A simple vegetarian Balkan salad of Roma tomatoes, English cucumber, green bell pepper, red onion, and parsley topped with crumbled feta made with vegetarian microbial enzymes. Serve it as a light lunch salad or a fresh side dish.
Skillet Gnocchi with Cannellini Beans and Kale
A plant-forward vegetarian lunch skillet with crisp potato gnocchi, creamy cannellini beans, tender kale, cherry tomatoes, and a small Parmesan accent.
Sliced Bananas
Fresh bananas sliced and served plain for a simple Mediterranean-diet-aligned fruit snack.
Sloppy Lentil Sandwiches
Mild plant-based sloppy sandwiches made with canned lentils, tomato sauce, green bell pepper, and ketchup. A quick family-friendly weeknight main served on vegan hamburger buns.
Smashed Chickpea Salad Sandwiches with Pickles
Creamy smashed chickpea salad with dill pickles, celery, fresh dill, and vegan mayonnaise on whole wheat sandwich bread. A simple plant-forward lunch that is vegan, dairy-free, and egg-free.
Smoky Bean Corn Tostadas
Mild plant-based tostadas with smoky black beans, corn, salsa, and avocado for a quick family dinner.
Smoky Black Bean Sweet Potato Burrito Bowls
Vegan, gluten-free lunch bowls with smoky black beans, roasted sweet potatoes, brown rice, corn, avocado, and lime. They are burrito-style, plant-forward, and balanced for a light meal.
Smoky Carrot Quinoa Plate
Roasted smoky carrots over quinoa with lemon, fresh dill, garlic, and olive oil.
Smoky Chickpea Carrot Rice Skillet
A plant-based lunch skillet with canned chickpeas, carrots, instant brown rice, diced tomatoes, spinach, smoked paprika, and lemon.
Smoky Chickpea Potato Cauliflower
A smoky sheet-pan dinner of chickpeas, Yukon Gold potatoes, cauliflower, bell pepper, green beans, and tomatoes. Everything roasts on one rimmed sheet pan for a simple plant-based lunch or dinner.
Soft Pretzel with Mustard
Chewy German-style baked soft pretzels finished with coarse pretzel salt. Serve warm with prepared yellow mustard.
Soft-Boiled Egg Avocado Breakfast Plate
A quick vegetarian, dairy-free breakfast plate centered on soft-boiled eggs with creamy avocado, cherry tomatoes, arugula, cilantro, and lime. The eggs have set whites and runny to jammy yolks for a satisfying morning meal.
Sopa de Mani with Potatoes
A Bolivian-inspired vegetarian peanut soup made with potatoes, chickpeas, carrots, peas, and low-sodium vegetable broth. Unsalted peanuts are blended into the broth for a creamy, plant-based base.
Sourdough Tomato White Bean Panzanella
A vegan, fiber-forward sourdough panzanella with cherry tomatoes, canned white beans, cucumber, red onion, and fresh basil. Serve it as a bright May 2026 lunch, dinner main, or hearty side.
Southern Banana Pudding Parfaits
Beginner-friendly chilled dessert parfaits layered with creamy vanilla pudding, bananas, vanilla wafers, and whipped topping. This alcohol-free Southern-style dessert is simple to assemble and serve cold.
Southwestern Breakfast Burrito
A hearty vegetarian Southwestern breakfast burrito filled with scrambled eggs, black beans, crisp potatoes, pepper Jack cheese, and salsa.
Soy Sesame Mushroom Spinach Rice Bowl
A vegan Korean-inspired rice bowl with tofu, cremini mushrooms, baby spinach, carrots, and green onions. A simple soy sesame sauce brings savory, nutty flavor using common grocery-store ingredients.
Soy Sesame Tofu Rice Bowl
A vegan Korean-inspired rice bowl with crisp-tender vegetables, golden tofu, and a simple soy sesame sauce. It uses common grocery-store ingredients and keeps the preparation easy.
Spaetzle with Cheese
German/Austrian cheese spaetzle made with tender egg noodles, melted Gruyere, butter, and browned yellow onion. This vegetarian dish keeps the classic spaetzle noodle format with a rich, savory cheese finish.
Spaghetti al Pomodoro
A simple vegan Italian tomato-basil pasta made with dry spaghetti, crushed tomatoes, jarred minced garlic, extra-virgin olive oil, and fresh basil. It is suitable for lunch and dinner.
Spaghetti with Lentil Balls
Vegetarian spaghetti topped with hearty brown lentil balls in marinara sauce. The lentil balls are tender, savory, and made with simple grocery-store ingredients.
Spinach Cheddar Egg Breakfast Sandwich
A folded egg breakfast sandwich on whole-grain English muffins with tender spinach, melted cheddar, tomato, and chives. It is quick, vegetarian, high-protein, and neat enough for a handheld breakfast.
Spinach Cheddar Egg Toast
A quick Sunday breakfast of spinach-cheddar eggs served over whole wheat toast with cherry tomatoes. Made for a family of 4 with simple vegetarian grocery-store ingredients.
Spinach Egg Toast
Whole wheat toast topped with soft scrambled eggs, baby spinach, cheddar cheese, and cherry tomatoes. A healthy, kid-friendly vegetarian breakfast for a family of 4.
Spinach Egg Toasts
Whole wheat toast topped with tender eggs, baby spinach, cherry tomatoes, and melted mozzarella. A healthy, vegetarian Thursday breakfast for a family of 4.
Spinach Feta Meal-Prep Egg Bake
A sliceable, high-protein vegetarian egg bake with spinach, feta, cottage cheese, red bell pepper, scallions, and dill. Make it ahead for easy gluten-free breakfasts all week.
Spinach Mushroom Weekday Scramble
Soft scrambled eggs folded with sautéed mushrooms, spinach, scallions, cheddar, and fresh parsley. A quick, vegetable-forward breakfast with eggs as the central protein.
Spinach Tomato Couscous Bowls
Quick, mild plant-based couscous bowls with tender baby spinach, grape tomatoes, chickpeas, lemon, and vegetable broth. A simple family-friendly main for busy weeknights.
Spring Pea Hummus Pita Pockets
Bright green pea and chickpea hummus packed into whole wheat pita with crisp vegetables for an easy plant-based lunch. Fresh lemon, tahini, and crunchy vegetables keep it bright, filling, and meal-prep friendly.
Strawberries with Greek Yogurt
A two-ingredient healthy morning snack with strawberries and plain Greek yogurt. Simple, no-cook, and kid-friendly for a family of four.
Strawberry Banana Oat Smoothie
A creamy vegan smoothie with frozen strawberries, banana, oats, soy milk, and peanut butter for a quick morning snack. It blends completely smooth for kid-friendly sipping.
Strawberry Cherry Smoothie Bowl
A thick spoonable bowl of frozen strawberries, sweet cherries, banana, and Greek yogurt finished with granola and sliced almonds.
Strawberry Matcha Overnight Oats
Creamy vegan overnight oats with strawberries, chia seeds, and matcha for a fiber-forward spring breakfast. This easy make-ahead jar has a gentle matcha ritual feel with common grocery-store ingredients.
Strawberry Watermelon Crunch Bowl
A thick, spoonable strawberry watermelon smoothie bowl blended with coconut yogurt and finished with crunchy granola and chia seeds.
Strawberry Yogurt Cups
A simple two-ingredient vegetarian snack made with plain Greek yogurt and fresh strawberries. Kid-friendly, healthy, and ready in minutes.
Sweet Potato Black Bean Tostadas
Crisp sheet-pan corn tortillas topped with roasted sweet potatoes, black beans, red cabbage, avocado, and salsa verde. A bright, plant-based tostada meal for lunch or dinner.
Sweet Potato Eggplant Tomato Roast
A hearty vegan Mediterranean roasting-pan dinner with sweet potatoes, eggplant, zucchini, grape tomatoes, pitted green olives, lemon, olive oil, garlic, and dried oregano. Tender roasted vegetables make this a family-friendly main-course entree.
Sweet Potato Kale Egg Cups
Portable dairy-free egg cups baked with sweet potato, kale, red bell pepper, onion, and parsley. These egg-forward cups are easy to reheat for a vegetarian, gluten-free meal-prep breakfast.
Sweet Potato Tofu Rice Bowl
A vegan Korean-inspired bowl with white rice, roasted tofu, sweet potatoes, spinach, carrots, and green onions. A simple soy-sesame sauce brings everything together.
Swicy Sweet Potato Black Bean Tacos
These vegan tacos layer roasted sweet potatoes, black beans, crunchy red cabbage, avocado, and a sweet-spicy sriracha-maple sauce. They are a fiber-forward, plant-based dinner with plenty of texture.
Tabbouleh
Herby bulgur salad with parsley, mint, tomatoes, cucumber, and lemon. Bright, fresh, and herb-forward.
Tahini Kale White Bean Bowls
Fast plant-based bowls with cannellini beans, kale, brown rice, tahini, sunflower seeds, and lemon. A creamy tahini-lemon sauce ties everything together for a quick weeknight dinner.
Tempeh Cabbage Pita Pockets
Roasted tempeh, green cabbage, and carrots tucked into warmed whole wheat pita with tahini and lemon.
Tempeh Green Bean Bowls
Fast plant-based grain bowls with browned tempeh, crisp-tender green beans, carrots, brown rice, sesame seeds, and teriyaki sauce. A quick vegan weeknight dinner ready in 30 minutes.