This vegetable stir fry tastes as good as it looks! It features perfectly fork-tender, seared vegetables in a glossy sauce that leans more savory than sweet. I love the vibrant combination of broccoli, bell pepper, carrot and red onion shown here, but you can change up the vegetables with the seasons.

Serve it as a simple side dish, or turn it into a full meal by adding rice and protein, like the crispy baked tofu shown here. Add a sprinkle of green onion and just-toasted sesame seeds, and this healthy homemade dish will taste much fresher than takeout.

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Who knew that cabbage soup could be this good?! This bright and light recipe is a lovely spin on classic vegetable soup. If you’re trying to get back to healthy eating after the holidays, this warming cabbage soup is an inexpensive wintertime alternative to leafy green salads.

Cabbage soup may have originated in Eastern Europe, but this recipe offers simple Italian flavors. It starts with carrots, onion and celery cooked in a generous drizzle of olive oil. Once those are tender, we’ll add fresh garlic and dried oregano, followed by chopped green cabbage.

You can use an entire small head of cabbage in this soup; it shrinks as it sweats excess moisture and becomes silky soft as it simmers. Crushed tomatoes and lemon juice add welcome acidity, bringing this simple soup to life!

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Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

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Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.

Don’t be intimidated by its gourmet looks—this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.

This recipe is an absolutely lovely vegetarian option for your holiday table. Call it a main dish for the vegetarians and a side dish for everyone else. It’s also a well-balanced weeknight or special occasion dinner.

If this recipe looks familiar, it’s because it’s one of my all-time favorites. It even made it into my cookbook with a tahini sauce variation. Today, I’m sharing it again with updated photos and a video so you can watch how it all comes together.

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Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This mixed vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.

You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetable recipe. The range of colors makes this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.

I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.

You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.

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Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.

Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.

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These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!

This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.

The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.

From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.

Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.

Watch How to Make Colorful Veggie Sesame Noodles

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Some of my recipes start off with a strong concept or challenge, while others are designed to satisfy a craving. This lentil salad falls into the latter camp. It’s exactly what I’ve been craving lately.

This salad is tangy, crisp-tender, a little spicy, and quite satisfying. The earthy lentils and carrots ground the more bold flavors, so they’re not too overwhelming.

Dill, tahini and pepperoncini peppers aren’t everyone’s favorite ingredients, I know. I love them—the more, the better. If you’re not a fan, you’ll find some options to change up the recipe in the notes.

Better yet, try my classic lentil salad, Greek lentil salad with spinach and sun-dried tomatoes, or my lemony lentil and chickpea salad with mint. Those are all safer bets!

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I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.

My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.

If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. It’s based on the vegan variation of the cheesy roasted eggplant lasagna in my cookbook, Love Real Food (page 163). I shared the concept in my classic vegetarian lasagna recipe, too.

Today, I wanted to show you the results with photographic proof. If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you.

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Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor.

This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep in your repertoire.

You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup, not to mention budget-friendly, too.

I tried making the soup with sautéed carrots instead of roasted, but roasted carrots give this soup magical powers. If you’re a fan of my butternut squash soup or cauliflower soup, the method for this recipe will be familiar already.

Since I can’t help but play around with flavors, I came up with three fun and simple variations—carrot ginger soup, curried carrot soup, and Thai curried carrot soup with lime. You’ll find details in the recipe notes. It’s about time this food blog had a proper carrot soup recipe, and it’s really four in one!

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