Chickpea Salad Wrap
Ingredients
1 whole grain or spinach tortilla wrap (high fiber variety)
1/2 cup canned chickpeas, drained and rinsed
1/4 cup diced cucumber
1/4 cup diced bell peppers
2 tablespoons...
Lentil and Vegetable Curry Stuffed Bell Peppers
Ingredients
4 bell peppers (any color), halved and seeds removed
1 cup cooked lentils
1 cup mixed vegetables (such as carrots, peas, corn)
1/2 cup diced tomatoes
1/4 cup...
Vegetable Stir-Fry with Tofu
Ingredients
1 block extra-firm tofu, pressed and cubed
2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons low-sodium...
Vegan Lentil Shepherd’s Pie
Ingredients
2 cups cooked green lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tablespoons tomato paste
1...
Quinoa Stuffed Bell Peppers
Ingredients
4 large bell peppers (any color), halved and seeds removed
1 cup cooked quinoa
1 can black beans, drained and rinsed
1 cup corn kernels (fresh, frozen,...
Vegan Butternut Squash and Kale Pasta
Ingredients
8 oz whole wheat pasta (or gluten-free pasta)
2 cups diced butternut squash
2 cups chopped kale
1 onion, diced
3 cloves garlic, minced
1/4 cup vegetable broth
2 tablespoons...