PlumTally
Shoppable recipe combinations with matched ingredients and store-ready product options.
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A fully cooked vegetarian Tuesday dinner bake with black beans, sweet potatoes, corn tortillas, vegetarian red enchilada sauce, and cheddar. It is kid-friendly, family-style, and scaled for two adults and two children.
Fast nut-free tacos filled with black beans, sweet potatoes, red cabbage, and salsa. These vegan weeknight tacos are hearty, colorful, and ready in under 30 minutes.
Weeknight plant-based tacos with tender spiced sweet potatoes, black beans, crunchy red cabbage, avocado, and salsa.
A mild, fully plant-based Tex-Mex skillet with black beans, instant brown rice, salsa, corn, and red bell pepper. It is quick, family-friendly, and made in one pan.
Crisp sheet-pan corn tortillas topped with black beans, zucchini, sweet peppers, salsa, and avocado.
A sippable summer blender smoothie with blackberries, ripe plums, fresh basil, Greek yogurt, oat milk, and honey. It is smooth, pourable, and beginner-friendly.
Spiced blackened salmon topped with a bright corn, tomato, cilantro, and lime salsa. This fast skillet dinner is fresh, bold, and weeknight-friendly.
Warm rolled oats simmered with whole milk, blueberries, bananas, and ground cinnamon. A simple, healthy vegetarian breakfast for a family of 4.
A sippable summer blender smoothie with blueberries, nectarines, banana, Greek yogurt, whole milk, and a hint of fresh basil. It is cold, creamy, fruity, and beginner-friendly.
Plant-based tea-table scones with blueberries, oats, and warm cinnamon. Tender and cozy, they are fit for a berry-patch afternoon.
A simple two-ingredient vegetarian morning snack with plain Greek yogurt and blueberries. No cooking needed.
A beginner-friendly Brazilian chocolate confection made with sweetened condensed milk, cocoa powder, butter, and chocolate sprinkles. These fudgy no-bake truffles are cooked on the stovetop, rolled by hand, and finished with a classic sprinkle coating.
A simple Sunday lunch of fluffy baked potatoes topped with tender broccoli florets, creamy cheddar sauce, and green onions. Made for a family of 4 with common vegetarian ingredients.
Microwave russet potatoes packed with cannellini beans, soft broccoli, shredded carrots, and a simple olive oil drizzle. Mild, filling, vegan, nut-free, and easy to pack for lunch.
Whole wheat penne with broccoli, grape tomatoes, herbs, and a light plain Greek yogurt lemon sauce as an accent.
A mild one-pot vegan soup with broccoli, cannellini beans, and simple vegetables. The beans mash into the broth for a creamy-style texture without dairy.
Broiled eggplant served with cannellini beans, kale, quinoa, and walnuts for a substantial vegan dinner.
Broiled eggplant served with cannellini beans, kale, quinoa, and walnuts for a substantial vegan dinner.
Fast broiled salmon with a spicy-sweet gochujang, honey, soy sauce, and rice vinegar glaze. It caramelizes quickly under the broiler while keeping the fish moist.
A hearty vegetarian breakfast bowl with brown rice, black beans, avocado, fresh vegetables, herbs, and fried eggs as the main protein topping.
Vegan meal-prep lettuce wraps with buffalo-style chickpeas, crisp romaine lettuce cups, carrots, celery, and red bell pepper. This plant-forward lunch is gluten-free, dairy-free, peanut-free, and tree nut-free.
A hearty vegan Mediterranean bulgur pilaf with lentils, eggplant, red bell pepper, fresh mint, and walnuts. It makes a satisfying family dinner with whole grains, legumes, vegetables, herbs, and nuts.
Indian-inspired chicken thighs simmered with crushed tomatoes, garam masala, cream, and basmati rice for a creamy weeknight skillet dinner.
Roasted butternut squash, baby bella mushrooms, kale, brown rice, and pecans come together on one rimmed sheet pan. This vegan sheet-pan dinner is hearty enough for lunch or dinner.
A cabbage-forward vegan Alfredo-style pasta with creamy oat milk sauce, garlicky chickpeas, nutritional yeast, and whole wheat fettuccine. It is cozy, family-friendly, and fiber-forward for a comforting plant-based dinner.
A plant-based vegetable bake of cabbage, potatoes, leeks, cheddar, and bread crumbs for a cozy root-cellar supper.
A cozy pot of green cabbage, cannellini beans, Yukon Gold potatoes, leeks, carrots, and thyme for a rustic garden supper. It is brothy, generous, and fit for a long table.
A hearty vegan Mediterranean stew centered on creamy cannellini beans, zucchini, eggplant, red bell pepper, tomatoes, and onion. It is a one-pot family dinner entree with rich tomato flavor and tender vegetables.
A bright sippable summer smoothie with cantaloupe, sweet cherries, coconut water, lime, and fresh mint. It is vegan, refreshing, and beginner-friendly.
A plant-forward vegetarian, plant-based panini with creamy cannellini beans, tomato, fresh basil, ciabatta bread, and fresh mozzarella cheese.
Roasted carrots and edamame on warm naan bread with hummus and red onion. Everything cooks on one rimmed sheet pan for a simple plant-based lunch or dinner.
A plant-based garden soup with carrots, lentils, potatoes, onions, and fresh thyme for a cozy pantry supper.
A no-cook two-ingredient vegetarian afternoon snack with baby carrots and hummus. Simple, healthy, and kid-friendly for a family of four.
A hearty plant-based dinner salad with chickpeas, roasted cashews, quinoa, cucumber, tomatoes, and arugula. A simple lemon-garlic dressing keeps it bright, quick, and fully vegan.
Roasted cauliflower florets and canned chickpeas tucked into warm whole wheat pita with hummus. Red onion and za'atar make the filling savory, hearty, and weeknight-friendly.
Roasted cauliflower, creamy chickpea-tahini hummus, warm whole wheat pita, cucumber, and cherry tomatoes come together as a shareable mezze-style plant-based supper.
A hearty vegan dinner casserole of green lentils, cauliflower florets, red bell pepper, baby spinach, and crushed tomatoes with Mediterranean herbs, parsley, lemon, and olive oil.
A thick, spoonable frozen sweet cherry and watermelon smoothie bowl finished with crunchy granola and pistachios. Greek yogurt and rolled oats make it creamy, sturdy, and bowl-ready.
A simple sheet-pan chicken dinner with crisp-skinned thighs, tender baby potatoes, broccoli florets, carrots, and bright lemon. Everything roasts together for an easy, family-friendly meal.
A quick vegetable-forward chicken skillet with broccoli, red bell pepper, carrots, brown rice, and melted mozzarella. It is weeknight-friendly, hearty, and made in one pan.
A simple toasted chicken melt with rotisserie chicken, cheddar cheese, tomato, red onion, and mayonnaise on sourdough bread. It is crisp on the outside, warm and cheesy inside, and easy enough for a quick meal.
A cheesy, family-friendly chicken and rice bake with red enchilada sauce, black beans, corn, and cheddar. It comes together quickly for a practical weeknight dinner.
A classic, simple soup made with tender chicken breast, egg noodles, carrots, celery, onion, and chicken broth. It is easy, comforting, and made with everyday grocery-store ingredients.
A fresh chicken pasta salad with rotini, cherry tomatoes, mozzarella pearls, spinach, and basil pesto. It packs well for a quick make-ahead lunch.
A family-friendly biscuit-topped chicken bake with peas, carrots, celery, and creamy chicken soup. This easy weeknight casserole has classic pot pie flavor with simple grocery-store ingredients.
A fresh, meal-prep friendly quinoa bowl topped with seasoned chicken, baby spinach, grape tomatoes, cucumber, and avocado. Lemon dressing keeps it light and bright.
Juicy ground chicken burgers are seasoned with ranch flavor, topped with cheddar, and finished with crisp romaine, tomato, and ranch dressing. This easy dinner is family-friendly and made with common grocery-store ingredients.
A simple, light chicken rice soup with carrots, celery, baby spinach, and clear chicken broth. It is weeknight-friendly and gently seasoned.
