Vegan Grilled Stone Fruit Salad Recipe

A good salad is refreshing, decently filling but also complex in its textures and flavors. Sure, you can get your veggies in by loading a bagged mix of leaves in a bowl with a big dollop of dressing, but if you have access to fresh fruits and vegetables, there’s no better meal during a sweltering summer day than a bountiful, crisp salad.

Vegan Spinach and Quinoa Salad

Full of vibrant, fresh colors, this grain salad is the perfect power lunch or a great side dish. If you’re looking for a salad that has a lot going on (in a good way), continue reading. This is one of those the-more-the-merrier recipes when it comes to the raw ingredients, which include something you may have growing in your backyard!

Vegan Southwestern Stuffed Peppers

They often say we eat with our eyes first — and if that’s true, there’s zero shame in going back for seconds or thirds of these stuffed peppers.

While you can make seasoned rice from scratch, to cut down on prep and cook time, we used parboiled rice with a ready blend of spices. There’s still dicing, mincing and seasoning to do, so don’t get too relaxed.

Comforting Homemade Vegan Japanese Curry

If you’ve never had Japanese curry, let’s just make sure you’re prepared for what you’re getting into here. The Japanese style is roux-based, thicker and generally a little more mild in terms of flavor.

What you find in Asian grocery stores, while quick and easy and satisfying, is usually full of preservatives. The good news is that making your own homemade version is easy — maybe just not quite as quick.

Vegan Black Bean Burgers

A good black bean burger is about achieving the right texture and a balance of flavors.

These quarter-pound patties are pan fried to get crispy and finished in the oven. A little bit of salt, some umami and smoky undertones from smoked paprika add complexity while the addition of soy sauce-sauteed baby bellas add a healthy dose of savory flavor that’s as delicious as it is full of plant-based goodness.