This hearty, herby soup is delicious fresh, and even better the next day.
Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape - though not their color - when cooked.
Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking. Here's a healthy and delicious vegan version.
White beans and black olives combine with various herbs and veggies to make a hearty soup.
This simple tempeh salad really does resemble chicken salad. It's great in sandwiches or atop a green salad.
This sort of "everything but the kitchen sink" potato salad is perfect for a picnic or buffet.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. While this doesn't taste exactly like tuna salad, it's close enough that I don't miss the real thing any more.
Frozen tofu absorbs marinade like a sponge and makes a firm and flavorful mock meat.
This classic Italian soup is always vegan.