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.
PlumTally
Recipe Combos
Shoppable recipe combinations with matched ingredients and store-ready product options.
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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.
Tempeh Mushroom Breakfast Bowl
A savory high-protein vegan breakfast bowl with seared tempeh, cremini mushrooms, kale, brown rice, and a bright tahini-lemon sauce. It is hearty, umami-rich, and fully plant-forward.
Teriyaki Edamame Pineapple Bowls
Sweet-savory rice bowls with edamame, pineapple, broccoli, and mild teriyaki sauce. A quick, fully plant-based weeknight meal for the whole family.
Teriyaki Glazed Salmon
Skillet salmon coated in a glossy soy, honey, ginger, garlic, and rice vinegar glaze.
Teriyaki Tofu Brown Rice Lunch Bowls
Plant-forward vegan lunch bowls with extra-firm tofu, brown rice, crisp-tender vegetables, cucumber, and bottled teriyaki sauce. These bowls are simple to prep for weekday lunches.
Teriyaki Tofu Edamame Rice
A sheet-pan dinner of crispy tofu, asparagus, edamame, and warmed brown rice with reduced-sodium teriyaki sauce.
Thai Mango Coconut Sticky Rice
A beginner/intermediate Thai-style dessert with tender sweet coconut sushi rice, ripe mangoes, and a glossy coconut sauce. It is alcohol-free and made with common US grocery ingredients.
Tofu Banh Mi Lettuce Cups
Crisp butter lettuce cups filled with savory tofu, quick-pickled carrots and daikon, fresh cilantro, and a tangy gluten-free tamari lime sauce. A practical vegan, gluten-free lunch inspired by banh mi flavors without bread.
Tofu Broccoli Fried Rice
A full-cook vegetarian dinner with tofu, brown rice, broccoli, carrots, peas, eggs, and low-sodium soy sauce for two adults and two children.
Tofu Broccoli Rice Bowls
Quick plant-based rice bowls with crisp tofu, broccoli, red bell pepper, soy sauce, and fresh ginger. A simple vegan weeknight meal ready in under 30 minutes.
Tofu Broccoli Stir-Fry
A colorful vegan weeknight stir-fry with crisp-tender vegetables, golden tofu, and fluffy jasmine rice. It comes together quickly in a large skillet.
Tofu Mushroom Fajita Wraps
Sheet-pan tofu, cremini mushrooms, peppers, and onion tucked into warm tortillas for an easy vegan lunch or dinner.
Tofu Mushroom Stroganoff Pasta
A cozy, creamy vegan stroganoff-style pasta with browned tofu, cremini mushrooms, onion, oat milk, and Dijon mustard. Whole wheat rotini catches the savory sauce for a satisfying plant-based dinner.
Tomato Barley Garden Pot
A hearty bowl of pearl barley, navy beans, crushed tomatoes, carrots, onion, and kale simmered into a rustic one-pot supper. Cozy, generous, and fit for a long table after a day in the garden.
Tomato Basil Gnocchi Skillet
A quick mild plant-based skillet dinner with tender potato gnocchi, crushed tomatoes, fresh basil, and baby spinach. Simple, family-friendly, and ready in under 30 minutes.
Tomato Bean Potato Bowls
Soft potatoes topped with mild tomato pinto beans, peas, and corn for a simple filling mini-meal.
Tomato Chickpea Spinach Curry
A hearty nut-free chickpea curry simmered with crushed tomatoes and baby spinach, served with basmati rice. This plant-based stovetop dinner is filling, batch-friendly, and made with common grocery-store ingredients.
Tomato Mozzarella Pita Pockets
Vegetarian whole wheat pita pockets filled with mozzarella, cherry tomatoes, romaine lettuce, cucumber, and a simple lemon-oregano dressing.
Tomato Pepper White Bean Shakshuka
Eggs poached in a tomato, bell pepper, and white bean skillet with garlic and parsley. This one-skillet breakfast is vegetarian, dairy-free, gluten-free, and protein-rich.
Tomato White Bean Toasts
Simple vegan sourdough toasts topped with cherry tomatoes, cannellini beans, olive oil, lemon juice, garlic powder, salt, and fresh basil.
Turkish Chickpea Bulgur Pilaf
A hearty vegan bulgur pilaf with chickpeas, green peas, zucchini, roasted red peppers, and fresh parsley. This one-pot Mediterranean dinner is built to serve a family of four as a filling main course.
Turmeric Tofu Scramble
A high-protein tofu scramble with turmeric, peppers, spinach, and savory breakfast seasoning. This one-pan vegan breakfast is quick, vegetable-forward, and practical for weekdays.
Vegan Tofu Bibimbap
A colorful Korean-inspired vegan rice bowl with crisp tofu, sautéed vegetables, fresh cucumber, sesame, soy sauce, and chili garlic sauce. Arrange the toppings in separate piles, then mix before eating.
Vietnamese Coffee Chocolate Pudding
Beginner Vietnamese coffee-inspired chocolate pudding made with milk, cocoa powder, instant coffee, sugar, and cornstarch. It cooks on the stovetop into a smooth, rich dessert with a sweet coffee-chocolate finish.
Walnut Lentil Stuffed Cabbage Rolls
Green cabbage rolls filled with brown lentils, bulgur wheat, cremini mushrooms, crushed tomatoes, and walnuts. This vegan weekend dinner bakes until the rolls are tender and the tomato sauce is bubbling.
Walnut Mushroom Taco Salad
A filling plant-based taco salad with a warm, savory mushroom-walnut topping. Crisp romaine, corn, tomatoes, avocado, salsa, and lime keep it fresh and weeknight-friendly.
Watermelon Salmon-Style Poke Bowls
Marinated watermelon stands in for salmon-style poke over tender sushi rice. Cucumber, avocado, edamame, and nori make the bowls fresh, colorful, savory, and fully plant-based.
Watermelon Strawberry Cucumber Smoothie
A bright, sippable summer smoothie with seedless watermelon, fresh strawberries, English cucumber, lime, coconut water, and mint. It blends into a smooth, pourable drink with a fresh cooling finish.
Watermelon Strawberry Mint Smoothie
A refreshing, sippable summer smoothie made with seedless watermelon, strawberries, cucumber, lime juice, coconut water, and fresh mint. It blends up smooth, bright, and pourable in minutes.
White Bean Butternut Stew
A cozy plant-based stew with creamy cannellini beans, sweet butternut squash, tender kale, fire-roasted tomatoes, and hearty pearl barley. Simmered in one pot with rosemary, smoked paprika, and black pepper, it makes a filling vegan dinner.