44 standing recipes

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

Iowa pork chops are thick-cut bone-in chops marinated in soy, garlic, onion, and ketchup, then grilled standing on the chine bone for even cooking. Heartland steakhouse standard.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

No-cholesterol chocolate cake gets its tender crumb from a surprising swap: cholesterol-free mayonnaise stands in for eggs and butter. One bowl, no creaming, deep cocoa flavor with a moist tight crumb.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Tofu lasagna with mashed tofu standing in for ricotta, layered with mushrooms, mozzarella, Parmesan, and your favorite sauce. A lighter, protein-rich vegetarian lasagna.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Broiled venison steaks slathered in a sweet-tangy plum barbecue sauce. Just two ingredients and 25 minutes stand between you and a wild game dinner worth bragging about.

Vegetarian soybean burgers made with whole soybeans, ground sunflower seeds, and soy sauce. Protein-packed veggie burger with a hearty bite, no fillers or fake-meat stand-ins.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.