These vegan tostada wraps use lentils, refried beans, vegan cheese sauce, cashew sour cream, tomatoes, lettuce, and hot sauce. They make two high-protein wraps with a crispy center and a golden seared outside.

These vegan cupcakes pair blueberries with lemon and blueberry cream cheese frosting. The recipe makes eight tender cupcakes for a small dessert, party tray, or weekend bake.

This salad combines farro, green beans, kidney beans, black beans, lemon, tahini, and dill. It is a high-fiber, high-protein dish with a three-bean salad feel and an oil-free dressing.