Vegetarian Whole-Grain Recipes

For these meal-prep-friendly lettuce wraps, we swap the traditional warm filling for a cold plant-based bean salad filling loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the lettuce from getting soggy.

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.

Basic quinoa is the starting point for all sorts of healthy recipes: Buddha bowls, salads, pilafs, stir-fries, breakfast bowls and more. Cooking quinoa in an Instant Pot--or any other multicooker--really requires just 1 minute of active time, so once you press a button you can turn your attention to whatever else is on your menu. Quinoa also keeps well, so make a big batch and you'll be enjoying quinoa salads for days.

The buttery, crunchy topping for this easy gluten-free peach crisp is made with almond flour and oats instead of wheat flour, and sliced almonds add additional crunch. Make this crisp at the height of summer when fresh peaches are at their best. Served as it is or with a dollop of vanilla ice cream, it's sure to be a crowd-pleasing summer dessert.

For this easy dinner recipe, we've taken inspiration from the popular Vietnamese banh mi sandwich, but lost the bun to make room for one of our favorite whole grains: black (aka forbidden) rice. To make these healthy grain bowls vegetarian, simply use additional tamari in place of the fish sauce.

These no-cook energy bites keep well in the fridge or freezer and are easy to grab on the go for a healthy snack.

These savory muffin-like quinoa bites are low in carbs and a good source of protein--plus we love their cheesy flavor.

This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious--and more interesting--than standard zucchini bread, too!

We subtracted the flour, dairy products and eggs from these healthy mini muffins, which are vegan and gluten-free. But we left in all the good stuff--like tons of juicy berries in every bite. Applesauce and brown sugar make these blender muffins moist and provide just the right amount of sweetness for breakfast or a snack.

This healthy breakfast combines hearty oatmeal with fresh pears, ginger, and cinnamon. It's ready in just 15 minutes and will keep your hunger at bay through lunch.

The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they're the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.

For this sustainable vegan sushi, we swapped out tuna for tomato that gets a savory seafood flavor from seaweed, tamari and other umami-rich ingredients. The tomato "tuna" tops sushi rice and is finished with a dollop of spicy vegan mayo for nigiri that will delight any sushi lover.

For these hearty and healthy vegan meatballs, we've swapped out the traditional ground beef and pork for protein-packed chickpeas and quinoa--without skimping on any of those Italian flavors that you look for in a classic meatball. Mushrooms up the umami factor, and a simple tomato sauce completes the picture. Serve over your favorite pasta.

The essences of lemon and fresh basil heighten the flavors of garden-fresh summer vegetables in this flavorful lentil and rice side-dish recipe.

If you want an easy cherry cobbler recipe that also keeps your kitchen cool, you're in luck! This simple cobbler is made with frozen pitted cherries--so there's no sitting in a stuffy kitchen pitting cherries--and it's baked in a cast-iron skillet right on your grill so you don't have to heat up your oven. Try making this summery dessert for your next camping cookout. The sweet smells of tangy cherry filling and a buttery oat topping will have everyone in the campground asking for a bite.

Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.

For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market.

Tart rhubarb and sweet strawberries turn tender in their own juices beneath a brown sugar and oat crumble topping. This spring-inspired dessert comes together quickly without pie crusts to unroll; the tender fruit cooks quickly to make this a great last-minute dessert option too. Serve warm for the most luscious texture.

Your rice cooker excels at cooking much more than rice alone. Indeed, it can make batches of grains tender and fluffy for make-ahead meals. Fill the cooker with the quinoa, water and salt, and let it do the work while you focus on other kitchen tasks.

These gluten-free muffins use finely ground rolled oats in place of flour. That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb. To make the muffins even easier, everything is combined in the blender so you can blend, pour, bake and enjoy.