431 saucer recipes

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Chinese sizzling sweet and sour seafood with shrimp, scallops, and vegetables in a tangy sauce poured over deep-fried rice cakes for a dramatic tableside sizzle.

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe