This vegan bulgur salad uses preserved lemon, plant-based feta, coriander, and a mustard-lemon dressing. It serves two and makes a simple lunch with chewy grains, citrus, herbs, and salty vegan cheese.

This beefless chow fun swaps beef for marinated soy protein while keeping the wide rice noodles and savory flavors of the Cantonese classic. Bean sprouts, scallions, and charred noodles create the mix of textures that makes the dish so popular.

These vegan chocolate overnight oats use leftover melted chocolate, soy milk, oats, chia seeds, peanut butter, and maple syrup. The recipe serves four, stores for up to seven days, and makes an easy prep-ahead breakfast.