This salad )adapted from the original) is made with fresh salad greens, roasted beets, juicy orange segments, salty pistachios, and red onion. It is generously tossed in a light citrus dressing that really brightens the salad.

This is a basic bean mixture that I use rolled up in a corn tortilla, as a topping for a salad, as a spicy stew base, to top a baked sweet potato, added to Bean Enchiladas, or even as a topping for pizza

This refreshing sorbet takes minutes to throw together and will work with many kinds of summer fruit, including berries, stone fruit. The corn syrup provides a smoother, more luscious scoop. These sorbets are best with peak-of-season fruit.

Tomato paste delivers enviably rich and complex flavors in this quick one-pot pasta. While tomato paste is already a concentrate, we further distill its flavors by cooking it over gentle heat, coaxing out any remaining water. This is an intensely tomato-ey dish that, reinforced by the addition of fresh tomatoes, spinach and basil, still feels light and summery.

In this plant-based take on the Thai favorite, crispy pan-fried tofu takes on a meaty texture, and scrambled tofu makes a brilliant stand-in for traditional scrambled egg. Fresh and veggie-forward, the dish is filled w/ vibrant watermelon radish, bean sprouts and crunchy peanuts.

These glazed, gingery noodles are heavy on the veggies and peppered w/ lightly blackened cashews. Homemade stir-fries can turn out bland, but this one is a lesson in bright, bold flavor. Fresh orange juice, ginger, soy sauce and miso bring together tangy, savory and spicy all at once.

Using Impossible burger is my new favorite way to make vegan meatloaf! This recipe is super flavorful and an easy dinner idea. Slight modifications from original recipe.

This red beans and rice features red beans cooked from scratch w/ veggies, flavorful cajun spices, vegan sausage, and served with rice for a healthy & hearty lunch, dinner, or meal prep! It’s easy to make and on the table in a little over an hour. It’s a hearty vegan dinner that’s full of flavor and delicious!

Enchilada Rice features colorful veggies, black beans, rice, enchilada sauce & Mexican spices for a delicious vegan lunch, dinner, or make-ahead meal! It’s filling, super easy to make and surprisingly delicious! Plus, it makes enough for leftovers which are even better. Create an enchilada rice bowl w/ corn tortillas or baked tortilla chips & avocado, or use it as a filling for burritos, tacos, and more!

Cooking Pinto Beans from scratch in the Instant Pot couldn't be easier! With this simple no-soak Instant Pot Pinto Beans Recipe, you can make the perfect, creamy, comforting dish that can be used as a main protein or side.

Fat-Free Golden Gravy was the most popular recipe on Dr. John McDougall's website in 2022.

This is an excellent, firm loaf to serve with mashed potatoes and gravy. The leftovers also make a great sandwich filling.

In this nourishing vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection, soaking up deliciously spiced sauce in the process. Make this Indian-inspired dish as hot as you like w/ more or less cayenne.

This simple vegan curry recipe is packed w/ comforting potatoes, cauliflower, and peas, and the sauce comes together easily in your blender. Serve over brown rice garnished w/ fresh cilantro.

These scrumptious vegan shawarma bowls check all the boxes—colorful, full of tasty textures, and loaded w/ flavorful veggies. The centerpiece of this dish is the tender cauliflower and chewy chickpea jumble that’s coated in warm Mediterranean spices and roasted to perfection. Refreshing slices of cucumber and crunchy bell pepper add freshness while a simple tahini dressing brings the Turkish-inspired recipe to life. Squeeze some fresh lemon juice over everything and take your taste buds on an international vacation w/o leaving the kitchen!

These are super easy to make, 100% plant-based, gluten-free & oil-free (optional), soy-free, and SO freaking yummy. If you love chicken nuggets but need a healthier, unprocessed vegan version, these are for you.

These oversized cookies are delightfully chewy and perfect for a long hike or satisfying your sweet tooth. The wholesome combination of peanut butter, oats, raisins & cinnamon tastes like a decadent treat but these crave-worthy cookies are free from refined sugar & oil. Get creative and add in chopped nuts, freeze-dried blueberries, or vegan dark chocolate chips.

This fun tamales-inspired dish features savory waffles made w/ corn (in the form of masa harina & cornmeal) and an easy black bean & veggie hash. Top it all off w/ salsa & guacamole for a flavorful, colorful meal that you can enjoy for breakfast, lunch, or dinner.

Once you start making salad bowls, you'll fall in love with them! Here's one to get you started.

If you love the puckery flavor of salt-and-vinegar potato chips as much as I do, this salad is for you. Don’t just make this salad because it’s healthful. Make it because it is so darn delicious. Those satisfying, skin-on spuds, brightened w/ vinegar, salt & pickles, get tossed w/ a drizzle of olive oil for balancing richness, crisp slices of red onion and fresh dill fronds to complete the picture for a crowd-pleasing salad that is sure to complement the other offerings, and bring smiles to any picnic or cookout.

This traditional Indian dish includes a spice blend that makes for bold flavors. Paired with cauliflower and hearty potatoes, a delicious and colorful meal awaits. My version is slightly adapted from the original.

A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent role in the British and Irish diets. Sailors loved eating peas, because they were inexpensive and stored easily in dried form. Both are still true today, which means peas remain a great staple food in modern times.

Next time you or someone in your family is craving nuggets, try out these satisfying cauliflower nuggets! They are delicious on their own, or pair them with your favorite plant-based dipping sauce.

This Broccoli Mac 'n Cheese is made w/ whole food healing ingredients, like cashews, nutritional yeast, and miso, and is as creamy and satisfying as the fun mac 'n cheese you had as a kid.

This plant-based green bean casserole is a healthier, dairy-free version, and just as creamy as the original. You can serve this ultimate comfort food for Thanksgiving or other winter holiday gatherings.

For a nutritious plant-based meal use mushroom balls to replace meatballs. Mushrooms are low in calories, fat-free, cholesterol-free, and very low in sodium, yet they provide nutrients such as selenium, potassium, riboflavin, niacin, vitamin D and more.

At typical Indian restaurants this dish tends to be very oily and rich. In this recipe, oil was removed and replaced by coconut milk. This dish is even better as leftovers; flavors become more intense the longer it cooks or sits.

Beets are highly nutritious (especially when eaten raw), and contain antioxidant and anti-inflammatory properties. They’ve even been thought to have anti-cancer benefits.This colorful salad is very refreshing, and the ginger & lime balance out the sweetness of the carrots & apple perfectly. Everyone who has tried it (even those who openly don’t like beets) have liked this salad and asked for the recipe!

If you enjoy the tangy, sweetness of BBQ sauce but prefer to skip salt & sugar, you must try this recipe! Pineapple adds a perfectly sweet dynamic.

This chili takes minutes to put on the table! Black beans are high in fiber, which helps you feel full with fewer calories while improving your glucose metabolism, cholesterol levels, and digestion.

These tofu bites come out crispy on the outside and light and airy on the inside! The most amazing vegan buffalo bites are air-fried or baked to crispy perfection. They’re so good that you might finish a few servings in one sitting!

Mary McDougall has made this for over 20 years. It's one of the McDougall family favorites. From the Forks over Knives Cookbook

Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavours have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it!

This flavorful dressing makes coleslaw sing! It only gets better in the fridge.

Slice onto pizza, wraps & sandwiches. Slice and pan-fry for a real pepperoni feel. This recipe is almost identical to PCRM's Food for Life Recipe.

This black bean recipe started with a recipe from a friend that slowly got transformed to what it is now. Very quick to throw together, yet super delicious! Serve with baked tostadas or cut-up veggies