View All: Vegetarian

Savory bibimbap oatmeal with carrots, mushrooms, and spinach, seasoned with soy sauce, sesame oil, and topped with a spicy sauce. Great any time of da...

Peruvian-style quinoa chaufa with scrambled tofu and vegetables. A plant-based, protein-rich dish with earthy spices for a hearty meal.

Hearty white bean chili with corn and bell peppers, flavored with cumin and coriander. Kidney-friendly and low in sodium and phosphorus.

Traditional Puerto Rican dessert, Tembleque, made with coconut milk and cornstarch for a smooth, gelatinous texture. Lower in potassium with a touch o...

Earthy mushrooms replace meat in this kidney-friendly bolognese sauce, simmered with vegetables, tomato paste, and a touch of cream cheese.

Creamy pumpkin soup with coconut milk, cinnamon, and nutmeg. A sweet and comforting fall recipe ready in under 30 minutes.

Traditional Puerto Rican dish with brown rice and pigeon peas, flavored with sofrito, cumin, and bay leaves. Lower in sodium and high in fiber.

Creamy banana pudding made with tofu for a plant-based twist. Naturally sweetened with ripe bananas and dates, topped with vanilla wafer cookies.

Colorful roasted veggies mixed with toasted orzo, seasoned with thyme, basil, and balsamic vinegar. A flavorful, low-potassium side dish.

Colorful salad with edamame, quinoa, and fresh veggies. High in potassium and plant protein, it's a perfect picnic dish or healthy lunch option.