Shelled edamame. (Tom McCorkle/photo; Gina Nistico/food styling, for The Washington Post) The nutrition geek in me is on full display when I talk about soy foods — I could be accused of getting overly giddy about them. Here’s why: Soy is one of the few plant foods that’s a complete protein, with all the essential […]

Inspired by a Meera Sodha recipe, this vegetarian korma delights with a creamy, streamlined sauce and sweet, crunchy topping.

These smoky meatless burgers, topped with — and served alongside — crunchy slaw, make a terrific cookout dish.

By cooking the carrots and pearl couscous in carrot juice, you intensify the flavor of both.

From Jenné Claiborne’s new book, ‘Sweet Potato Vegan Vibes,’ this sandwich evokes the seafood salad without any fish.

Frying soft tofu creates an unbeatable contrast between crispy and custardy.

With legumes in multiple forms, plus two kinds of seeds, this chili proves that plenty of protein can come from plants.