dinner85 minOne-Pot Creamy Vegan Wild Rice Mushroom Soup with Kale and White Beans
Creamy vegan wild rice mushroom soup made in one pot with browned mushrooms, kale and white beans, finished with soy milk and miso for a savory, cozy bowl.
Use it up
Vegan & Vegetarian Recipes with Carrot
23 plant-based recipes that use carrot, with nutrition for every serving.
Per 100 g, carrot has 41 kcal, 0.93 g protein and 2.8 g fiber (USDA).
dinner85 min
lunch50 minOne-Pot Vegan Mulligatawny Soup with Red Lentils, Apple and Coconut Milk
A cozy one-pot vegan mulligatawny soup with red lentils, carrot, celery and apple, simmered in curry spices and finished with coconut milk and lime.
lunch50 minVegan Okonomiyaki with Cabbage, Shiitake and Quick Tonkatsu-Style Sauce
Vegan okonomiyaki made with a silken tofu batter, lots of cabbage and seared shiitake, then topped with a quick sweet-savory sauce and sesame seeds.
dinner20 min20-Minute Vegan Egg Roll in a Bowl with Crumbled Tofu, Cabbage and Shiitake
Vegan egg roll in a bowl made in one skillet: browned tofu crumbles, seared shiitake and crisp-tender cabbage in a gingery tamari sauce. Ready in 20 minutes.
dinner30 min30-Minute One-Pot Vegan Pasta e Fagioli with Cannellini Beans, Kale and Miso
One pot vegan pasta e fagioli with ditalini, creamy cannellini beans and kale in a tomato broth, finished with miso for savory depth. Ready in 30 minutes.
lunch30 min30-Minute Vegan Chickpea Noodle Soup with Lemon, Miso and Spinach
A one-pot vegan chickpea noodle soup with carrots, celery, pasta and spinach in a golden turmeric broth, finished with miso and lemon. Ready in 30 minutes.
dinner60 minOne-Skillet Vegan Pot Pie with Chickpeas, Mushrooms and Herby Drop Biscuits
A creamy vegan pot pie made in one skillet: chickpeas, mushrooms, carrots and kale in a thyme gravy, baked under fluffy sage drop biscuits. No pie crust needed.
dinner20 min20-Minute Vegan Cabbage Lo Mein with Mushrooms and Edamame
Quick vegan lo mein with spaghetti, crisp cabbage, browned mushrooms and edamame tossed in a garlicky soy-ginger-maple sauce. Dinner in about 20 minutes.
dinner30 min30-Minute One-Pot Creamy Vegan Gnocchi Soup with White Beans, Spinach and Carrots
A creamy vegan gnocchi soup made in one pot in 30 minutes, with tender potato gnocchi, white beans, carrots and spinach in a silky cashew and thyme broth.
dinner60 minOne-Pot Lentil Bolognese Pasta with Mushrooms
A hearty one pot lentil bolognese pasta with green lentils, browned mushrooms and whole-wheat penne all simmered in tomato sauce. Only one pot to wash afterwards.
lunch35 minVegan Banh Mi Sandwich with Crispy Five-Spice Tofu and Quick Pickled Carrots
A vegan banh mi on toasted sourdough with crispy five-spice tofu, quick pickled carrots, cucumber, jalapeño and a creamy silken tofu sriracha spread.
dessert70 minVegan Gajar Ka Halwa (Carrot Halwa) with Coconut Milk, Cardamom and Pistachios
A rich vegan gajar halwa for Diwali: grated carrots slow-cooked in coconut oil and coconut milk with cardamom and coconut sugar, finished with pistachios.
dinner60 minBaked Vegan Mac and Cheese with Cashew Potato Sauce and Crispy Garlic Panko
Baked vegan mac and cheese with a silky cashew, potato and carrot cheese sauce, smoky paprika and a crunchy garlic panko top. Bubbling, golden and cozy.
lunch25 minEdamame Quinoa Salad with Kale, Carrots and Miso Ginger Dressing
A make-ahead edamame quinoa salad with massaged kale, shredded carrots and roasted peanuts, tossed in a creamy miso, ginger and tahini dressing.
dinner70 minOne-Pot Vegan Cabbage Roll Soup with Lentils and Brown Rice
This vegan cabbage roll soup has the flavor of stuffed cabbage without the rolling. Lentils, brown rice and tender cabbage simmer in a smoky, tangy tomato broth.
dinner39 minSheet Pan Miso Maple Chickpeas with Roasted Cabbage Wedges and Carrots
Sheet pan chickpeas and cabbage wedges roasted at high heat, then lacquered with a gingery miso-maple glaze and finished with sesame and green onion.
breakfast15 min15-Minute Vegetable Masala Oats with Peas, Carrots and Curry Leaves
A one-pot masala oats recipe: rolled oats simmered with mustard seeds, curry leaves, ginger, tomato, peas and carrots for a savory Indian breakfast in 15 minutes.
lunch80 minOne-Pot Vegan Ribollita with Kale, Cabbage and Cannellini Beans
A thick Tuscan bread soup with lacinato kale, savoy cabbage, cannellini beans and day-old sourdough, all in one pot. It tastes even better reheated the next day.
dinner90 minVegan Lentil Shepherd's Pie with Garlicky Sweet Potato Mash
A hearty vegan lentil shepherd's pie: savory mushroom, carrot and pea filling under a fluffy garlic sweet potato mash. Make-ahead and freezer-friendly.
lunch50 minNut-Free Vegan Broccoli Cheddar Soup with White Beans and Potato
A velvety vegan broccoli cheddar soup made without cashews: Yukon Golds and white beans blend into a cheesy base with nutritional yeast, miso and Dijon.
lunch55 minCold Peanut Noodle Salad Meal Prep Jars with Crispy Tofu and Cabbage
Four make-ahead jars of cold rice noodles, crunchy cabbage and oven-crisped tofu, with a lime-peanut dressing that stays pourable straight from the fridge.
side40 minKerala Style Avial with Coconut, Cumin and Curry Leaves
A Kerala style avial with vegetables steamed in their own moisture, a coarse coconut-cumin paste and coconut yogurt stirred in off the heat for tang.
breakfast8 minCarrot Cake Overnight Oats
Grated carrot, cinnamon, walnuts and raisins turn vegan overnight oats into a lightly sweet, high-fiber carrot cake breakfast.
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