Hy-Vee Recipes and Ideas

There's surprisingly no dairy (it's actually coconut milk yogurt) in this creamy, garlicky, one-pot soup. 

This somewhat spicy bean soup is packed with fiber to keep you feeling full. Bonus points for being ready in 30 minutes.

Meatless Sloppy Joes... we didn't think it was possible until we tried this lentil-based version. 

We used Boca veggie crumbles from the freezer section to make a vegan taco filling that all the flavor of taco meat. And they're just as quick to make as regular tacos.

Still one of our all-time favorite recipes, these chilaquiles are made with Culinary Tours harissa sauce and Mediterranean black olive and caper chips (highly recommend).

We know most mac and cheese is vegetarian, unless you're a fan of bacon mac and cheese ... but this one supplements yogurt for part of the cheese, making a lighter, but also thicker and creamier sauce. 

We initially developed this recipe as an easy but also different lunch for meal prepping. But there's no reason you can't enjoy it as a dinner. 

In this sheet pan breakfast for you dinner, you caramelize the veggies and cook the eggs all on the same pan. Brilliant. 

Just another reason we love peanut butter. 

These filling burritos are stuffed with "meaty" vegetables and topped with melted cheese.  

Traditional risotto requires a lot of babysitting to get it just right. Or, you can use the Instant Pot. 

When going meatless, don't forget about cheese tortellini. For soups, chilled salads, or lightly drizzled with sauce, they're a quick win for dinner. 

Lasagna in 35 minutes? Who can say no to that?