Acorn Squash and Lentil Salad
Caramelized acorn squash wedges, tender green lentils, peppery baby arugula and crumbled feta make a hearty vegetarian lunch salad. A tangy Dijon cider vinaigrette brings everything together.
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Beans & Lentils
Find bean and lentil recipes with the ingredients and products to shop them.
Avocado Chickpea Sourdough Toast
Crisp whole-grain sourdough toast topped with mashed avocado, chickpeas, lemon, parsley, olive oil, chili flakes, and garlic powder. It is quick, bright, herby, vegan, and dairy-free.
Avocado Chickpea Sourdough Toast
Quick Australian café-style sourdough toast topped with chunky smashed avocado, chickpeas, and bright lemon. It is a substantial vegan breakfast ready in under 20 minutes.
Black Bean Quinoa Chili
A smoky one-pot vegan chili with black beans, quinoa, tomatoes, peppers, and corn. It’s cozy, hearty, and built from easy pantry and grocery-store staples.
Black Bean Salsa Wraps
Black bean, corn, salsa and avocado wraps with a romaine and bean side salad.
Black Bean Sweet Potato Tacos
Corn tortillas filled with cumin-roasted sweet potatoes, warm black beans, creamy avocado, and fresh lime. Tender, browned sweet potatoes give these straightforward plant-based tacos a satisfying balance of sweetness, spice, and tang.
Broccoli Rabe, White Bean, and Lemon Pizza
A crisp, plant-focused pizza topped with creamy lemon-garlic cannellini bean spread, mozzarella, and tender broccoli rabe. Fresh lemon zest adds a bright finish.
Broccoli White Bean Soup
A mild one-pot vegan soup with broccoli, cannellini beans and vegetables. Mashed beans give the broth a creamy texture without dairy. Allow about 40 minutes, including heat-up and mashing; serve children smaller portions as appropriate.
Butternut and Black Bean Quesadillas
Skillet-crisped flour tortillas filled with roasted butternut squash, black beans, sharp cheddar, cumin and green onions. The sweet squash and savory beans make a satisfying vegetarian lunch or dinner.
Butternut Squash and Chickpea Patties
Golden pan-fried patties combine finely grated butternut squash, chickpeas and warm cumin. Serve with plain Greek yogurt, lemon wedges and a crisp romaine and baby spinach salad.
Cajun-Inspired Mushroom and Bean Gumbo
This quick Cajun-inspired, roux-free gumbo combines browned cremini mushrooms, kidney beans, and pre-cut trinity vegetables in a deeply savory broth. Ready-to-heat white rice makes it an easy plant-based weeknight dinner.
Carrot and Red Lentil Soup
A velvety, satisfying carrot and red lentil soup with gently warming ginger, savory cumin, and a bright lemon finish. Blended lentils give this cozy autumn soup its creamy body without cream.
Cashew Chickpea Quinoa Salad
A hearty vegan quinoa salad with chickpeas, cashews and vegetables. Allow about 45 minutes including the covered grain rest and cooling; use a large bowl with room to toss.
Cauliflower Steaks with Cannellini Mash
Thick, golden roasted cauliflower steaks rest on creamy garlic-cannellini mash, with a bright lemon-caper butter sauce and fresh flat-leaf parsley.
Chana Masala
Classic North Indian chickpea curry simmered in a deeply cooked onion-tomato masala, finished with fresh lemon juice and cilantro. Serve with fluffy basmati rice for a satisfying vegetarian main course.
Chapati with Beans
East African-style unleavened chapatis served with a tomato kidney bean stew. This vegan main course makes eight chapatis for lunch or dinner.
Chickpea and Kale Spaghetti Squash
Roasted spaghetti squash strands are tossed with hearty chickpeas, tender kale and a bright lemon-garlic olive oil dressing. A satisfying vegan dinner with golden roasted edges and plenty of fresh flavor.
Chickpea Avocado Pitas
No-cook whole wheat pita pockets filled with chickpeas, avocado, cucumber, tomatoes, and spinach for a fresh, filling plant-based meal. Serve chilled or at room temperature.
Chickpea Avocado Wraps
Quick, mild plant-based wraps made with chickpeas, avocado, lettuce, tomatoes, and hummus. These easy wraps are family-friendly and ready in about 15 minutes.
Chickpea Cucumber Crunch
A no-cook chickpea, cucumber, and carrot mix for a mild lunch add-on or hearty snack. It is quick to mash by hand and easy to serve in kid-friendly portions.
Chickpea Pasta Lunch Salad
A plant-based, mild chilled lunchbox pasta salad with rotini, chickpeas, cherry tomatoes, cucumber, peas, and olive oil. It is colorful, budget-friendly, and easy to pack ahead.
Chickpea Pita Pockets
Pita pockets filled with lightly mashed chickpeas, cucumber, grape tomatoes, romaine lettuce, and feta. This simple vegetarian lunch is fresh, kid-friendly, and ready fast.
Chickpea Spinach Tomato Skillet
A quick plant-based skillet with chickpeas, tomatoes, and baby spinach for a nut-free weeknight dinner. It is pantry-friendly, vegan, and ready in under 30 minutes.
Chickpea Tuna Cucumber Boats
Crunchy cucumber boats with a briny chickpea, tahini, celery and dill-pickle salad. Serve extra salad alongside for a snack or light lunch.
Coconut Beans and Rice
Creamy coconut rice and red kidney beans seasoned with garlic and cumin make a simple, satisfying one-pot meal. This pantry-friendly recipe yields four generous, budget-friendly servings.
Coconut Butternut and Red Lentil Soup
A hearty, velvety soup of butternut squash and red lentils, simmered with fresh ginger and coconut milk. A little lime juice brightens the rich, gently spiced flavor.
Creamy Pea Pesto Potato Bowls
Mild plant-based potato bowls with chickpeas, spinach, and a creamy pea-basil pesto. A quick, family-friendly dinner made with common grocery-store ingredients.
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.
Dal Tadka
Soft red lentils simmered with turmeric, yellow onion, and tomato, finished with sizzling cumin-garlic ghee, crushed red pepper flakes, and fresh cilantro.
Delicata Squash and Farro Bowls
Caramelized delicata squash half moons top chewy farro, warm cannellini beans, and tender kale. A creamy lemon tahini sauce brings brightness and richness to this hearty vegan dinner.
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.
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.
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.
French Onion Cannellini Bake
Deeply caramelized yellow onions and creamy cannellini beans bake in savory vegetable broth beneath melted Gruyère. Crisp baguette toasts finish this comforting vegetarian skillet dinner.
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.
Harira
A vegetarian and vegan Moroccan-style harira made with tomatoes, chickpeas, dried brown lentils, warm spices, and vegetable broth. An all-purpose flour slurry gives the soup its traditional silky thickness.
Hummus Pita Lunch Box
A no-cook whole wheat pita lunch box with creamy hummus, mild vegetables, and crisp Gala apple slices. It is vegan, nut-free, peanut-free, and easy to pack for school.
Indian Spinach Besan Chilla
Quick vegan chickpea flour and spinach pancakes seasoned with restrained cumin and turmeric. They cook entirely in one skillet for a savory, practical breakfast.
Jamaican Lentil Patties
Golden turmeric-spiced homemade pastry filled with lentils, onion, scallions, curry powder, and allspice.
Kids Hummus and Carrot Sandwich with Mandarin
A mild, no-cook vegan lunch featuring a small hummus and finely grated carrot sandwich, with peeled mandarin segments as the only side.
Lemon Chickpea and Zucchini Rice Bowls
Roasted chickpeas and browned zucchini top spinach brown rice, finished with fresh lemon zest and juice, dried oregano and garlic powder. These vegan rice bowls make a satisfying lunch or dinner main course.
Lemon-Dill Chickpea Salad Sandwich
A bright, creamy chickpea salad with fresh lemon, dill, and crisp celery, piled onto store-bought whole wheat bread. It makes a quick, satisfying vegetarian lunch. Serving size: 2 servings, 1 sandwich each
Lentil Brown Rice Stuffed Peppers
Red bell peppers are filled with brown lentils, brown rice, zucchini, and sunflower seeds for a hearty vegan dinner. The filling is savory, nutty, and satisfying while keeping the peppers as individual stuffed servings.
Lentil Cottage Pie
A savory green lentil, carrot, and onion filling beneath golden mashed potatoes makes a satisfying meat-free autumn supper.
Lentil Mushroom Shepherd's Pie
Lentil and mushroom shepherd’s pie with mashed potatoes. Use a 9-by-13-inch dish of at least 3 quarts and allow about 1 hour 50 minutes including the final rest. Cook potatoes alongside the filling and fully cook peas before assembling.
Lentil Shepherds Pie
A vegan British-Irish casserole with savory brown lentils, vegetables, and tomato paste beneath olive-oil mashed potatoes.
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.