Gochujang is a slightly sweet, spicy, fermented red chile paste commonly used in Korean cuisine. It adds dimension and heat to the peanut sauce that coats the crispy tofu tucked into these tacos. Kimchi — a spicy, tangy fermented cabbage — is stirred into crunchy coleslaw and mayo for a saucy flavor contrast. Allergens: peanuts, sesame, soy, wheat Tools: Large nonstick skillet Tags: High-Protein Chef's Choice Less Prep

Panang curry paste, a fragrant, red curry paste from Thailand, is a blend of Makrut lime, galangal, ginger, lemongrass, spices, and red chiles. Coconut milk tempers the heat in this vegetable chowder brimming with corn, potatoes, mushrooms, and red bell peppers, while basil adds freshness. Allergens: tree nuts (coconut) Tools: Large pot Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Less Prep High Fiber

Hearty and tender portobello mushrooms are stuffed with a savory Greek-inspired filling of nutty whole grain bulgur, herbs, roasted red peppers, crunchy breadcrumbs, and fresh spinach. A drizzle of vibrant vegan tzatziki adds a refreshing, creamy element. Tags: <600 Calories Soy-Free Nut-Free Healthy Carbs Chef's Choice Less Prep Low Sodium

Malai kofta are North Indian potato dumplings typically containing paneer, a soft fresh cheese. This recipe uses chickpea flour to add heft and help bind the plant-based potato kofta. This cozy meal is made complete with velvety malai sauce, a tomato-based curry gravy with creamy coconut milk, and served alongside sautéed spinach. However, next time I make it, I will make a steamed broccoli as I am not a big fan of spinach as a side dish - but that is just me. Allergens: tree nuts (coconut) Tools: Box grater, Medium saucepan, Blender, Large nonstick skillet Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber