Roasted Tofu and Citrus Artichoke Salad

It’s no surprise that tofu brings protein to the party, but artichokes are also a good source, boasting one gram of protein per heart.

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White Bean and Lentil Tabbouleh

Besides packing a pop of protein and fiber, one serving of lentils delivers almost a full day’s worth of folate, a vitamin that promotes healthy cell growth.

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Roasted Carrot and Chickpea Salad

A tangy yogurt dressing is hidden beneath this colorful combination. Bonus: No need to peel the carrots!

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Steak and Feta Salad

Marinated feta makes this salad something special. Flavorful flank steak has a lot more going for it than just protein. It’s also high in selenium, zinc, and niacin.

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Broccoli and Miso Quinoa Salad

Who knew a vegan salad could be so protein-rich? You can credit the quinoa, tempeh, and, yes, even the broccoli for that. Plus, tempeh is made from fermented soybeans, so it boosts gut health.

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Avocado and Watercress Salad

No two bites in this vibrant meal are the same, thanks to the mix of creamy eggs and avocado, crunchy pistachios, briny olives, and chewy edamame

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Gluten-Free Whole-Grain Vegan Brownies

Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, you can replace it with turbinado sugar or coconut sugar.

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Ginger Almond Broccoli Salad

I’m not a big fan of broccoli that’s nearly raw, but this salad works. Kripalu guests absolutely love it. The dressing is rich and creamy with almond butter and toasted sesame oil, sweet with golden honey, pungent with minced ginger, and aromatic with fresh cilantro and lime. You could also mix this dressing with noodles or drizzle it over a salad.

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Sweet Potato, Kale, and Parsley Pesto Pizza

This pizza’s “sauce” is a puree of sweet potatoes topped with fontina cheese, kale, red peppers, and a drizzle of parsley pesto. To simplify things, the pizza is baked in a rectangular sheet pan, but you could shape it into two rounds if you’d like.

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Vegan Maple Walnut Scones

For vegan baking, we use palm shortening instead of butter. Look for palm shortening from companies committed to sustainability, such as Spectrum. It’s also important to use 100% palm shortening because some brands use a mix of palm oil, coconut oil, and other fats that may alter the texture of these scones. Maple syrup is our preferred natural sweetener in baked goods, not only because it is made locally but also because honey loses its nutritive qualities when heated.

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Lemony Carrot Soup

The fresh dill, lemon, and fennel in this soup make it bright and lively, while pureeing the carrots gives it a creamy, satisfying texture. I like to serve this one with a fresh fennel relish on top (see recipe below). You could even garnish it with a few lacy fronds from the fennel tops.

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