This vegan moghrabieh uses roasted cauliflower, chickpeas, tempeh, Lebanese seven spice, caraway, and pearl couscous-like moghrabieh. It makes six servings and works well as a warm winter dinner.

These vegan Mongolian lentils and broccoli use lentils, broccoli, rice, soy sauce, maple syrup, garlic, scallions, and sesame seeds. It makes a quick dinner with plant protein, fiber, vegetables, and a sweet and savory sauce.