1,260 ande recipes

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Copycat Popeye's red beans and rice with canned kidney beans mashed into a creamy, buttery, peppery base seasoned with white pepper and garlic, served over garlic butter rice.

A smoky, spicy TLT sandwich with oven-baked tofu glazed in Dijon and adobo sauce. Stacked on toasty whole wheat bread with lettuce and tomato. The plant-based BLT upgrade you didn't know you needed.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Lentil and cheddar veggie burgers packed with cooked lentils, spinach, carrots, and sharp cheddar. Bound with egg whites and breadcrumbs, no mystery ingredients. Pan-fried in olive oil and served on whole wheat buns. High-fiber, vegetarian, satisfying.

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Creamy ricotta and mascarpone blend with wilted spinach, then get rolled in fresh lasagna sheets and baked under bubbling mozzarella. This vegetarian Italian comfort dish delivers rich cheese flavor in every forkful.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.