Best of: vegan and vegetarian recipes

Our favourite plant-based recipes.

By Ashley Linkletter

Published August 16, 2020

Whether you’re committed to following a plant-based eating plan on a full-time basis or simply looking for new ways to enjoy Meatless Monday, you’ll find all the inspiration you need in this mouth-watering roundup of meat-free recipes. The following recipes feature vegetarian and vegan sources of protein such as tofu, tempeh, eggs, legumes, pulses, and grains in addition to a vibrant assortment of fruits and vegetables.

Tofu and tempeh

Tofu and tempeh are so much more than a mere substitute for animal-based proteins. When it comes to these WW-friendly recipes, they’re the main event! From stir fries to Sloppy Joes, it’s time to rethink the roles these sometimes-misunderstood ingredients play in a plant-based diet.

Tempeh Piccata with Kale and Whole-Wheat Spaghetti

Tofu, broccoli and butternut squash with creamy tahini sauce

Scallion-Tofu and Vegetable Stir-Fry

Crispy Tofu Tacos

Greek salad with herbed tofu "feta"

Tofu-veggie kebabs with peanut-sriracha sauce

Roasted Vegetable Ratatouille with Tempeh and Pine Nuts

Tempeh Sloppy Joes

Grilled Barbecue Tempeh

Mediterranean Wheatberry Salad with Tempeh

Eggs

Eggs are an excellent source of protein and healthy fat, a perfect combination when it comes to helping you feel full throughout the day. Looking to boost the satiation factor of lighter meals? You can easily transform salads, stews and braised or roasted vegetables into more-energizing options by topping them with a poached, boiled or crispy egg.

Provencal Ratatouille with Poached Egg

Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

Warm Kale Salad with Onion, Mushrooms & Egg

Deviled eggs with capers & dill

Shakshouka (tomato and egg stew)

Chopped Broccoli & Cranberry Salad with Egg

Smashed avocado & egg toast

Baked eggs with delicata squash, spinach and feta

Legumes and pulses

In addition to being high in fibre, legumes and pulses are an economical source of plant-based protein. Given the sheer variety of beans, peas and lentils available, you’ll never have to run out of ideas for new ways to serve this versatile staple ingredient.

Curried French Lentil and Butternut Squash Stew

Quick Madras Lentils

Vegetable Chickpea Curry

Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant

Chickpea and Brown Rice Veggie Burgers with Tomato Salad

Roasted Chickpeas

Mexican black bean, zucchini and corn bowl with cumin-lime drizzle

Black-and-White Bean Salad

Orange-Cilantro Black Bean Salad

Grains

When it comes to grain-based dishes the possibilities are endless! Cook up a big batch of your favourite grain and use it throughout the week in salads, bowls and risotto-type dishes — or try some of the tasty recipes below!

Snap pea, edamame and brown rice bowl with miso-ginger sauce

Rainbow vegetable biryani

Lemony Quinoa Tabouli with Chick Peas

Barley with Mushrooms and Onions

Bulgar salad with cherries and feta

Farro and beet salad with fennel and feta

Quinoa and Apple Breakfast Cereal

Noodles, pasta and dumplings

A good selection of noodles in the pantry — or “zoodles” in the fridge — means that you’re never more than 20 minutes away from a homemade meal.

Pot-Luck Pasta Salad

Gnocchi with baby broccoli, chili & lemon

Zucchini Noodles with Roasted Tomato Pomodoro

Pan-Roasted Corn and Poblano Chili Pasta Salad

Pasta Primavera

Peanut butter veggie noodles

Spaghetti Squash Primavera

Japanese Noodles with Garlic-Toasted Tofu

Baked Eggplant Parmigiana over Whole-Wheat Noodles

Egg- and dairy-free desserts

Just because you’re opting for plant-based ingredients doesn’t mean that you need to give up on dessert and other sweet treats. These recipes for chocolate cookies, cake, ice cream and brownies are both satisfying and rich (they just happen to be vegan, too.)