A rich, dairy-free cream sauce clings to every noodle in this quick weeknight pasta, built on a base of sauteed mushrooms, garlic, and cashew cream. It's ready in about 30 minutes and endlessly comforting.

Marinated portobello caps are grilled or pan-seared until juicy and steak-like, then sliced over mashed potatoes or a hearty salad. A go-to for anyone craving a meaty, satisfying main without the meat.

Classic Arborio rice simmered low and slow with vegetable broth and a generous mix of mushrooms for a creamy, umami-rich risotto. No cheese required to get that luxurious texture.

Tender seitan and mushrooms simmer in a velvety dairy-free sour cream sauce, spooned over egg-free noodles for a plant-based spin on the Russian classic.

A homemade crust piled high with broccoli, mushrooms, and tangy sun-dried tomatoes, finished with vegan cheese. Proof that veggie-loaded pizza can still feel indulgent.

Grilled portobello caps stand in for a beef patty here, piled onto a bun with all your favorite burger toppings. Smoky, juicy, and ready in under 30 minutes.

Quinoa, lentils, and finely chopped mushrooms bind together into a hearty veggie burger with real texture and a savory, umami-forward bite.

A tangy herb marinade soaks into baby mushrooms before they're tossed with nutty wild rice, sun-dried tomatoes, and fresh herbs for a dish that's as good cold as it is warm.

A lighter take on fried rice swaps in riced cauliflower and loads it up with mushrooms and chickpeas for extra protein and bite. Ready in one pan, faster than takeout.

Linguine or fettuccine tossed with garlicky asparagus and meaty portobello mushrooms in a simple olive oil and herb sauce, a springtime pasta that comes together in one skillet.

Layers of noodles, garlicky spinach, mushrooms, and a creamy tofu ricotta bake up into a lasagna hearty enough for a holiday table.

A savory lentil-and-mushroom filling simmers with vegetables and herbs, then gets topped with a blanket of mashed potatoes and baked until golden, total comfort food.

Bow tie pasta gets tossed in a light cream sauce with sauteed mushrooms and chopped sun-dried tomatoes for a quick, restaurant-worthy dinner.

Roasted sweet potatoes are split and piled with sauteed mushrooms and a bright basil pesto for an easy, well-rounded dinner that doubles as a great meal-prep option.

Sauteed mushrooms and bell peppers get folded into melty vegan cheese between crisped tortillas, a fast weeknight dinner or shareable appetizer.

Garlicky mushrooms and wilted spinach get rolled up with melted vegan cheddar in a soft tortilla for a warm, satisfying lunch wrap.

Baked potatoes get hollowed out and refilled with a savory mushroom and herb mixture, then baked again until the tops are golden and crisp.

A hearty tofu scramble loaded with sauteed mushrooms and bell peppers, seasoned to taste just like scrambled eggs, a filling way to start the day.

Whole mushrooms get broiled with garlic, lemon, and olive oil until browned and tender, a simple side dish or appetizer that comes together in under 20 minutes.

Sauteed leeks and mushrooms simmer in a light, lemon-brightened broth for a soup that's cozy but not heavy, great with a hunk of crusty bread.

A traditional, deeply savory soup built on mushrooms, barley, carrots, and celery, the kind of long-simmered soup that gets better the longer it sits.

An Asian-inspired broth gets loaded with mixed mushrooms and tender bok choy for a light, fragrant soup that's ready in well under an hour.

A gingery broth, rice noodles, baby bok choy, and shiitake mushrooms come together into a quick, soul-warming noodle soup.

Silky rice noodles float in a light broth with shiitake mushrooms and crisp lettuce for a simple, brothy soup you'll want on repeat.

Rice noodles get tossed with snow peas and shiitake mushrooms in a gingery sauce for a fast, flavor-packed noodle dish.

Seitan and mushrooms simmer in a smoky paprika-spiced cashew cream sauce, a plant-based nod to Hungarian goulash, best served over noodles or rice.

A fast weeknight stir-fry pairs tender napa cabbage with mushrooms in a savory garlic-ginger sauce, ready in about 15 minutes.

Chewy barley gets tossed with mushrooms and deeply caramelized onions for a hearty, satisfying side dish or light main.

Brown rice pilaf gets bulked up with white beans, shiitake mushrooms, and wilted spinach for a filling, protein-rich one-bowl meal.

Nutty red quinoa is simmered with dried porcini mushrooms for deep, earthy flavor in a simple pilaf that works as a side or a light main.

Fluffy quinoa is tossed with roasted squash and sauteed mushrooms for a colorful, hearty grain bowl that's great year-round.

A blended tofu custard studded with mushrooms and fresh herbs bakes up into a crustless quiche that's lighter than the original but just as satisfying.

Sauteed mushrooms, asparagus, and artichoke hearts come together in a light, garlicky medley that works as a side dish or a topping for pasta and grains.