Fresh shredded raw beets are blended with lentils, brown rice and spices for a perfect patty that offers texture and taste destined to get rave reviews at your next cookout. Serve it with vegan 1000 island dressing made with aquafaba (recipe follows) and your favorite toppings.
This take on a traditional potato salad uses sweet potatoes for additional nutrients, like vitamin A, while offering a natural sweet flavor everyone will enjoy.
It’s spicy. It’s crunchy. It’s protein-packed and filling. This substantial sandwich has chickpeas, jalapeños, pickled red onions, avocadoes—more than enough to spice up your lunchtime.
Cinnamon-, cardamom- and coconut-infused brown rice is the base for this hearty dish, with Cajun baked tofu adding a kick. It’s topped with grilled pineapple salsa for extra island pizzazz.
Instead of oatmeal, switch out that wholesome whole grain for another one—quinoa. This protein- and flavor-packed breakfast bowl is cinnamon-spiced, sweet, and vegan to boot.
This dressing is featured with our Soba Noodle Salad…but it’s so good you can put it on anything – salad, tofu, chicken, you name it! Enjoy!
Ready for a party? Kick things off with a dip worth cheering for. This colorful, nutrient-rich Aramark recipe will help you intercept empty calories from the start.
Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.
What makes this coleslaw so appealing is the sweet and tart flavor from the apples that adds a complexity and crunch when paired with the caramelized onion vinaigrette. Apples are high in fiber, vitamin C and antioxidants. This dish also gives you some extra servings of fruits and veggies, which will help give you energy