PS – come join The Garden Grazer on Instagram 🍓 and share a pic if you make any of these. I love seeing what you guys cook up!
This might be my most-made meal, and we devour it every time. Awesomely versatile too – change it up based on the veggies you love or have on hand (or some added tofu)!
I LOVE the flavor and texture of this hearty lentil-bean taco “meat”! Plus it’s fun to think outside the shell – we enjoy the filling on nachos, in burritos bowls, etc. (Or try these super quick Black Bean Tacos with Avocado Sauce instead!)
“This recipe was amazing! It was so simple but tasted fresh and healthy. Exactly what a busy mom needs during the week, my 3 year old devoured his taco, which is a rarity! This will definitely become a staple in this house. Thank you!” -Anonymous
This is one of the most popular recipes on the site, and my personal all-time favorite salad – the flavors blend so well together and it’s so pretty to look at! (If you’re a salad lover, feel free to check out my salad round-up for more healthy, colorful options!)
“This dressing is absolutely amazing…..I could drink it from a cup! The salad is great too! Thank you. Everyone who ate it was asking for the recipe.” -Anonymous
“Oh my goodness. I just made this tonight. It was incredible! One of my guests said “I want to marry this salad.” Well put. We are all raving. This will be my go-to salad for guests. Beautiful and delicious.” -Debbie
This has been a family-favorite in our house, loved by kids and adults alike. And only 30 minutes to make with simple pantry staples!
“I made this for dinner tonight and it was great…comforting, but not too heavy…definitely worthy of a repeat…even the omnivore hubby had seconds.” -Terri M.
Lentils are amazing little beauties! Packed with fiber, protein, and best of all budget-friendly. I make this soup (or variations of it – like this Rustic Lentil & Potato Soup) at least once a month.
“What a wonderful soup! My whole family likes it. I even made a vegan home made broth for it. It’s cost effective and the ingredients are readily available.” -Wendy D.
“I made this recipe last night and my boyfriend and I both loved it! I added 2 stalks of celery, 1 Okinowan sweet potato, and used a big bunch of kale instead of spinach because it was what I had in my fridge. I also added Sriracha & avocado to the individual bowls before eating it. I brought leftovers to work today and it’s almost better the second day than the first. I will definitely be making this soup regularly throughout fall & winter. Thanks for sharing!” – Jessica H.
Breakfast for dinner? Yes, please! This is my favorite weekend breakfast, but it also makes a rock-star dinner, especially paired with easy, delicious Roasted Homestyle Breakfast Potatoes!
“Hi Kaitlin. Just made this scramble and loved it. Had to use green onions because that’s what I had on hand and I squeezed a half lime over everything before adding the spinach. Winner!!! Thank you.” -Cyndi E.
My favorite burrito and awesome week night (or freezer) meal – so easy yet flavor-packed. It’s just as good without the dairy-free cheese!
“These look delicious, and they ARE delicious! I just made them last night and I wish I had more leftover – alas we couldn’t stop eating them so they’re almost gone 🙂 Great recipes here – keep ’em coming!” -Lex
“Holy moley!! I made a batch of these today to freeze, and of course ate one before putting the rest in the freezer. It was soooo good! I’m super excited to have these to eat for the next couple of weeks! Thanks for the recipe and I look forward to enjoying more of your recipes in the future :)” -Alexa W.
Where do vegans get their protein? *BAM!* These babies have 20 grams of protein each. I could (okay I have) eat the homemade enchilada sauce with a spoon.
“I have made these twice in the past month! It’s so easy to customize this recipe. I like to add a can of corn to the filling and it is absolutely delicious! I used to buy cans of enchilada sauce, but your recipe is super easy and tastes so much better! Thank you!” -Jillian
“I made these for the first time last night and they were tremendously delicious. I richened up the sauce by adding more tomatoe paste and some veggie stock starter for extra flavor. Huge hit. Thanks for the awesome recipe!” -Kate Z.
“These are great! I could go vegan! Didn’t miss the cheese at all.” -Mary K.
No need to order takeout when you can make your own delicious Chinese cuisine right at home. The secret ingredient here is hoisin – it’s like a thick, Asian BBQ sauce (YUM)!
“Delicious! Best lo mein I have eaten.” -Judeen
“I’ve made this more than once and it is sooooooo good. Thank you for sharing!” -Melissa
Pasta night! Take your jarred pasta sauce to a whole other level by adding crumbled tempeh and veggies of your choice. Some of our favorite additions are zucchini, mushroom, onion, bell pepper, and garlic. We love to pair it with Trader Joe’s quinoa & brown rice pasta.
One more enchilada recipe because I just couldn’t resist! This is a delicious vegan remake of reader-favorite Black Bean Spinach Enchiladas.
“These were so good! It’s tough filling up a vegan athletic man but this got a rave review from both of us.” -Shery