Portobello Mushroom

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.

An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

These vegetarian-friendly cakes are served with an addictive nontraditional pesto that gets its creaminess and lovely light green color from avocados. Complete the meal with a salad.