Your New Favorite Weeknight Recipe Is Meat-Free (and Easy, Too)

A simple, low-calorie spring main that uses the season’s finest ingredients and is ready in just 20 minutes.

Try this Philly-style hoagie with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese—you won’t miss the meat.

The buttery crust tastes just like a cheese straw.

Shakshuka with mixed greens, herbs, onions, garlic, and spices—and eggs that cook right in the pan. Make it for dinner with crispy latkes, and eat the rest for breakfast the next day.

A vegan twist on the classic spam musubi, this tofu musubi will win over your heart. Make these over the weekend (without the seaweed since it will get soggy) and pack two a day for lunch or grab one as an afternoon snack.

A quick and easy weeknight recipe with very little fuss, on your stovetop or in your Instant Pot pressure cooker. Vegan-adaptable and gluten-free.

A scrumptious dish with a humble yet bright and colorful ingredients.

Not just for breakfast, this hearty bahn mi sandwich packed in a toasted baguette is worth the effort for a weeknight meal.

You can serve this simple stir-fry with grains or noodles, or use it as a filling for a whole wheat pita pocket.

These indulgent beauties pack a welcome punch of umami.

Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.

Sweet and spicy soup, inspired by elote, the beloved Mexican street food.

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It’s comforting but not too rich, and it’s fresh and vegetarian without relying on many perishable ingredients.

Indian butter chicken is made healthier and heartier with this nutrient-loaded cauliflower dish.

Made of cassava leaves and spinach and left to simmer for hours, this dish is the kind of meal which flavors unravel exponentially with time.

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course.

Tteokbokki is a popular Korean streetfood, made out of chewy rice cakes (naturally gluten free) and a fiery red sauce. “Rabokki” is what happens when you mix tteokbokki with ramen noodles.

Taking just 10 minutes to make, these naan breads are topped with cream cheese, chutney, avocado and eggs for a tasty breakfast (or breakfast for dinner).

This hearty Italian staple of pasta and beans comes together in no time.

Easy, healthy slow cooker red lentil curry with sweet potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice.