Recipes

Tikka Masala is all about the sauce. This one's a little bit spicy from chiles and very creamy. It's laced with sweet green peas and paneer, which looks like tofu but is a simple Indian cheese with firmer bite and salty edge. Serve over rice filled with roasted cabbage, bright mustard seeds, aromatic nigella seeds and earthy cumin.

No greasy take-out boxes here! Blanched noodles paired with steamed green beans, carrots, red bell peppers, and roasted broccoli. Top with a tasty stir-fry of minced mushrooms, tofu, and peanuts, which is a delicious meat-free alternative to the traditional ground pork topping. Swirl everything in the tasty sauce, made creamy with sesame seed paste, and the side of Szechuan chili oil to spice things up.

Take the flavor and freshness of a caprese salad and turn it into a perfect summer meal. Start with a mix of baby arugula, basil, and mint, toss in grape tomatoes, and top with creamy, fresh burrata. Add a base of steamed farro for a healthy heartiness and a side of lemon-poppy seed dressing for a bright twist.

Meaning “mix-mix” in Indonesian, this salad features a delicious medley of vegetarian flavor. Steamed potatoes, green beans, matchstick carrots, and tofu roasted in sweet chile sauce sit atop a bed of shredded cabbage. Use the signature sauce of yellow curry, coconut milk, soy, peanut butter, and a dash of lime judiciously, coating the vegetables for an authentic gado-gado experience. Add toasted coconut, peanuts, and shallots for a flourish of island flavor.

Marinate tofu in soy sauce and red chiles, then stir-fry in a spicy Thai-inspired peanut sauce with carrots, snap peas, and red bell peppers. A garnish of red cabbage adds more crunch and cilantro for a fresh herb note. Plate this tasty melange over a bed of fluffy steamed jasmine rice.

A smoky broth of veggie stock and ancho chiles delivers gradual heat to a cozy combination of sautéed onions, garlic, black beans, and meaty portabella mushrooms, building spice without overwhelming the rich chili flavors. Corn tortilla chips garnish this rich vegetarian dish, along with a squeeze of lime, green onions, and a crumble of queso fresco. This recipe comes to us from one of Munchery’s own engineers, an accomplished home cook and first place winner of Munchery HQ’s 2018 chili cook-off.

This dish is a pasta lover's paradise, with linguine topped with premium, ultra-creamy burrata cheese. Serve with a chunky, rustic sauce made from sweet roasted tomatoes, raw heirloom cherry tomatoes, and olive oil, then garnish with fresh basil and toasted pine nuts to taste.

This creamy mac & cheese features sweet cream, béchamel sauce, aged white cheddar, and a touch of parmesan. Its decadence is topped with more cheddar and crisped, herbed breadcrumbs. On the side: mixed green salad with cherry tomatoes and sherry vinaigrette.

Make burgers from quinoa and spinach with cheddar cheese for extra flavor. Serve them on soft buns with crisp lettuce, sliced onion, and vine-ripened tomatoes. Add a side of roasted red garnet sweet potatoes for a touch of indulgence to the plate.

Protein-packed tofu is the star attraction of this vegan dish that's so hearty it makes a mockery of meat. Sear the tofu to coax out maximum flavor, then glaze with bright, vibrant chimichurri sauce. Plate it with charred red onions, an array of roasted root veggies, and green onions. Add extra chimichurri on the side, ideal for dipping, dunking, or drizzling.

Toss bell flower-shaped pasta (AKA Campanelle) with a roasted tomato cream sauce and peppery arugula leaves. Top each bowl with creamy burrata cheese. The only thing needed is a bottle of spicy Italian wine.

This vegetarian take on a Yucatan favorite is the meatless dinner of your dreams. Pile crispy blue corn tortillas high with black bean purée, spaghetti squash, pomegranate and pumpkin seeds, plus pumpkin seed salsa and a healthy dollop of sour cream!

Smother roasted cauliflower florets in a highly spiced (but not too spicy!) tikka masala sauce. Serve with fragrant steamed rice sprinkled with cilantro, a fresh chickpea salad, and a soft piece of naan to soak up all of the flavor.

This hearty bowl features classic Southwestern flavors from Spanish-style brown rice, pinto beans, and roasted butternut squash tossed with a dry rub of cumin and ground red chiles. Top the dish with roasted red onion, queso fresco, and toasted pumpkin seeds. Mild red salsa brings the flavors together while lime-cilantro yogurt crema provides a cooling contrast.

Coco Chanel might as well have been talking about this dish when she famously said, “Simplicity is the keynote of all true elegance.” Cook spaghetti to al dente and cover in delicious Pomodoro sauce (crushed tomatoes, basil, garlic, chile flakes, and a touch of butter) before topping with parmesan and breadcrumbs. Packed with balanced flavor and lovely textures, this dish is, quite simply, elegant as can be.

Don’t go into summer without pesto. It's a simple, light and familiar flavor to welcome in warmer weather. Make a traditional balance of fresh basil, pine nuts and parmesan cheese and toss it with al dente penne. Toasted pine nuts and extra shaved parmesan to top it off.

You won't miss the ground meat in this take on vegetarian bolognese. Simmer tomatoes, fennel, mirepoix, and basil slow and low until the flavors become rich and concentrated. Fold in black lentils and serve with linguine pasta topped with parmesan to complete this meatless masterpiece.

Vegetarian cuisine can be some of the most adventurous food. This refreshing soba noodle and grilled tofu salad offers a variety of flavors. The cooling tang of pickled cucumber, the acidity of cherry tomatoes, the earthiness of oyster mushrooms and the smokiness of roasted peanuts make for one lively dinner. Serve peanut-lime dressing on the side and sprinkle with furikake, a mixture of nori seaweed and sesame seeds for crunch. Carnivores, this is one where jealousy is appropriate.

Never thought you’d ENJOY (or even try) another veggie burger?!? The triumphantly meatless patty from Impossible Foods touts everything meat-eaters yearn for in a beef burger. The secret ingredient “heme” gives it a trademark sizzle on the grill and glorious beef flavor. Finish it off with vegan herb aioli, pickled red onions, crisp veggies, and a flavorful harissa vinaigrette (if desired). Thought it was impossible? Think again.

Sauté chopped zucchini, red onions, and sliced poblano peppers until softened and caramelized for optimum flavor. Roll that mixture into flour tortillas with soft goat cheese for tang and a creamy texture. Under the enchiladas, serve Spanish-style quinoa. Top with fire-roasted chile sauce, plus Oaxaca cheese that melts perfectly.

This is the kind of experience that chopsticks dream of. Toss gorgeous roasted yams with steamed edamame, crunchy carrots, and sweet corn then nestle them on a bed of white rice. The whole dish gets a distinctive sweet kick thanks to teriyaki sauce.

Beyond Burger is a plant-based burger so realistic, you’ll find it sold in the meat aisle of the grocery store, next to the raw ground beef. This completely vegan patty has everything carnivores fiend for, from the gentle crumble of ground beef to the hearty flavor, while remaining healthier and more environmentally-friendly. To finish off this delectable burger, add vegan cheese, pickled red onions, herb mayo, and a side Caesar salad. It’s a dinner every vegan, vegetarian and carnivore will ask for again and again. 

Everything you love about a satisfying bowl of curry, but in salad form. Combine steamed white rice and beluga lentils with crisp, fresh veggies: carrots, daikon, asparagus, and snap peas. A creamy dressing of coconut milk and green curry paste ties the flavors together, while a sweet and spicy brittle of almonds and garbanzos tossed in honey and sriracha provides a textural contrast.

Creamy smoked Gouda and parmesan mac ‘n cheese topped with roasted cremini mushrooms, white corn, and herbed toasted breadcrumbs. Serve with a side spring mix salad, cherry tomatoes and a sherry-shallot vinaigrette.

Simmer chickpeas in tomato, onions, garlic, olives, fennel, roasted orange peel, and artichoke hearts to make a flavorful, hearty stew. Serve this dish with crusty bread and goat cheese.

A yellow coconut curry with veggies including green beans, summer squash, tomatoes, kale, and bell peppers served with basmati rice, scallions, and cilantro. Top with a spicy red chile sauce for a little extra heat if you like!

A Thai-style yellow curry with a blend of summer vegetables including eggplant, summer squash, bell peppers, and tomatoes. Serve over basmati rice with lime, scallion, cilantro and fresno chile sauce to drizzle over the top.

The perfect post-workout meal! Packed with protein, low in fat, and satisfying. This lightly spicy chili is served over a blend of wild and brown rice.

Make pesto with kale, pecorino cheese, pine nuts, garlic, extra-virgin olive oil, and lemon juice. Toss it with cavatappi pasta, a ridged corkscrew shape that picks up and holds a lot of sauce (and thus flavor), and throw in a few currants for a sweet touch.

A delicious tangle of tender wheat noodles quickly stir-fried with mixed vegetables, fried tofu, and thin ribbons of egg in a light soy sauce, sake, and shaoxing rice wine glaze. It's hearty and perfect for slurping.

Tender tofu cubes coated in homemade spicy black pepper and sweet soy sauce and stir-fried with baby bok choy and sliced red bell peppers. A lime-chili sauce for the rice noodles completes the sweet and spicy flavors of this meal.

A side of Yukon Gold potatoes roasted with garlic, olive oil, and parsley. Delicious served with a dipping sauce of truffle aioli.

This recipe combines the spiciness of kimchi, the coolness of avocado purée, and the fresh crunch of cucumber in one dish. Toss the whole thing with a seasoned rice wine vinaigrette and chopped scallions and cilantro. Get your noodle on!

Stuff flour tortillas with black beans, farro, cumin, cilantro, goat cheese and queso fresco. Serve with a sauce of slow-roasted tomatillos puréed with cilantro and lime juice and covered in Oaxaca cheese!

Roast butternut squash and toss it with sautéed swiss chard, queso fresco, and goat cheese to make a hearty filling. Top with a smoky ancho chile sauce, a little more queso fresco, and toasted pumpkin seeds. Serve the enchiladas with steamed basmati rice.

This brothy soup is made with smoky chipotle, spicy ancho chiles and tomatoes for a rich base. Add hominy and roasted cremini mushrooms for a chunky texture. On the side: cumin tortilla strips, cilantro, and queso fresco to top or stir into the soup as you like. The pickled veggie slaw, made with Mexican oregano, green cabbage, red onions and carrots, is tasty on the side or stirred in—your choice!

Toss gemelli pasta with basil pesto, kalamata olives, and roasted mushrooms and red peppers. Gemelli means "twin" in Italian. It's made by twisting pasta into a corkscrew-like shape, which creates grooves to hold all that pesto and veggie goodness. On top, shave parmesan for bursts of salty delight.

Coat spaghetti in a bright lemon garlic olive oil sauce and top it with a fresh blend of zucchini, snap peas, asparagus, and English peas. The indulgent addition of creamy burrata turns this seasonal dish into a five-star celebration—top with the toasted pine nuts and dive into spring.

Vegetarians, lend an ear! This is the hearty, warm, meat-free meal you’ve been craving—pasta, rich tomato sauce, and creamy Bechamel all melted together with a dreamy cheese blend of provolone and mozzarella. On the side, serve garlic bread sprinkled with parmesan.

Prepare to design dinner. These colorful vegetarian tacos are everything you need to fashion your ideal meal. Fill soft flour tortillas with fried yellow plantains, cumin-seasoned black beans, habanero-pickled red onions, crunchy jicama, sweet mango, and sliced cucumber. Add smooth white crema on the side for a tangy finish to your flavorful masterpieces.

Start with plump dark purple Italian eggplant. Slice, lightly bread, and fry it until crisp. Then layer the eggplant with ricotta and mozzarella, plus a bit of provolone. Serve it with tomato basil sauce on the side or dumped on top!

This fragrant curry made with ginger, lemongrass, lime and coconut is filled with fresh vegetables like carrots, red onion and green beans. Serve it with 'confetti' rice; long-grain basmati rice mixed with crispy onions, cilantro and sweet peas. Add a piece of doughy naan on the side to go with spicy mango chutney.

On the lookout for cookout flavor? Roast tofu with barbecue sauce, then give it another coat to ensure that it's bursting with grilled goodness. Smoky black eyed peas seasoned with chipotle and a creamy collard green slaw double down on barbecue flavor, while sides of protein-rich freekeh and steamed purple yams offer a nutritious boost. Add even more sauce on the side so each bite can taste like a summer picnic.

Originating as a staple of Korean royal court cuisine, this veggie and noodle stir fry is the perfect mix of sweet and savory. A traditional garlic and ginger soy sauce imparts balanced flavor to sautéed veggies (zucchini, carrots, shiitake mushrooms, onions, and spinach) and satisfyingly chewy Korean glass noodles. On the side, serve a mixture of Korean chili powder and sesame seeds for spice and crunch.

Protein and fiber-packed French green lentils round out this meal. Simmer the lentils with fire-roasted tomatoes, maple sugar, chipotle, cider vinegar, and vegetables. Serve on a whole wheat bun with broccoli kale slaw dressed in a buttermilk-poppy seed dressing. Add crunchy pickle spears on the side.