8 Feel-Good, Plant-Based Recipes That Will Satisfy Your Cheese Craving

Whatever today brings, whether it’s back-to-back meetings or a productive day at home, what you eat plays a big part in keeping your momentum going. That’s why we love turning to a plant-based meal for lunch or dinner. (Or both!) Eating plant-based is full of benefits: It boosts your own personal health, giving you the nutrition you need to live a well-balanced life, and supports the health of the environment.

Plant-based eating couldn’t be easier. To inspire you, we created eight easy, feel-good recipes that show just how simple incorporating more plants into your routine can be. Which one should you make today? Answer a few questions to find the ultimate plant-based meal for your mood:

Time to start cooking (and eating)! Scroll down to find your result and get all eight plant-based recipes.

This summer casserole is bursting with color thanks to a mix of in-season veggies. Mild Daiya Dairy-Free Mozzarella Style Slices melt among rounds of zucchini, eggplant, and tomatoes to lend lots of creaminess to every bite.

1 medium zucchini, sliced into 1/4-inch-thick rounds
4 Daiya Dairy-Free Mozzarella Style Slices, cut into quarters
1/2 medium eggplant, sliced into 1/4-inch-thick rounds then quartered
2 plum or Roma tomatoes, sliced into 1/4-inch-thick rounds
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup panko bread crumbs
Fresh thyme leaves, to garnish

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Coat an 8×8-inch baking dish lightly with olive oil. Place the zucchini, cut Daiya Dairy-Free Mozzarella Style Slices, eggplant, and tomato in the baking dish, arranging them on their sides and alternating the slices as you go. Drizzle with 1 tablespoon olive oil and season with kosher salt and freshly ground black pepper. Sprinkle 1/2 cup panko bread crumbs on top and drizzle with the remaining 1 tablespoon olive oil.

Cover tightly with aluminum foil. Bake for 20 minutes. Uncover and bake until the vegetables are tender and the edges and topping are browned, about 10 minutes more. Garnish with fresh thyme leaves.

This meaty mushroom burger recipe proves that plant-based burgers can be just as exciting as beef burgers, if not more. Especially because the roasted portobello is dressed up with a Daiya Dairy-Free Swiss Style Slice, which is slightly sharp, perfectly creamy, and bursting with flavor.

1 portobello mushroom
1 Daiya Dairy-Free Swiss Style Slice
1 brioche hamburger bun, split
Dijon mustard
1 romaine or bibb lettuce leaf
1 red onion slice
1 tomato slice

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Brush portobello mushroom all over with olive oil and season with salt and pepper. Place on a rimmed baking sheet stem-side down and roast until just tender, about 15 minutes. Flip, top with 1 Daiya Dairy-Free Swiss Style Slice, and continue to bake until the cheeze is melted, 2 to 3 minutes.

Spread Dijon mustard on the cut sides of a hamburger bun. Top with romaine or bibb lettuce leaf, the mushroom, sliced red onion, and sliced tomato. Close the mushroom burger with the top bun.

Daiya Dairy-Free Smoked Gouda Style Slices are sharp and sweet, with just the right amount of smoked flavor. They lend plant-based perfection to this fast and fancy open-faced sandwich. Finish it off with a bit of fresh basil and it’s a meal that sure to delight.

1/2 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
Kosher salt
Freshly ground black pepper
1 slice sourdough bread
2 Daiya Dairy-Free Smoked Gouda Style Slices
Torn fresh basil leaves, to garnish

Arrange a rack in the top third of the oven and heat the oven to broil.

Heat 1 tablespoon olive oil in a cast-iron skillet over medium heat. Add the onion and bell pepper, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until softened and caramelized, 15 to 20 minutes.

Place the sourdough bread slice on a baking sheet and top with 2 Daiya Dairy-Free Smoked Gouda Style Slices. Spoon caramelized peppers and onions on top. Broil until the cheeze melts, about 2 minutes. Garnish with torn fresh basil leaves.

This plant-based grilled cheese, loaded with wilted spinach and tomato slices, is something extra special. Smooth and sharp Daiya Dairy-Free Cheddar Style Slices melt like a dream. You won’t believe it’s plant-based!

2 slices whole-grain bread
2 Daiya Dairy-Free Cheddar Style Slices
2 slices beefsteak tomato
1 handful baby spinach
1 tablespoon olive oil

Place 2 Daiya Dairy-Free Cheddar Style Slices, 2 slices beefsteak tomato, and 1/4 cup baby spinach on a slice of whole-grain bread. Close sandwich with another slice of whole-grain bread. Heat 1 tablespoon olive oil in a cast-iron skillet or other heavy with a lid over medium heat. Add the sandwich and grill until the underside is toasted, about 3 minutes. Flip, cover, and continue to cook until the other side is toasted and the cheeze is melted, 3 to 5 minutes.

Who needs avocado toast when you can have an avocado pita pocket? You’ll be won over by the addition of juicy tomato slices, peppery arugula, and sharp and smooth Daiya Dairy-Free Cheddar Style Slices.

1/2 avocado, diced
1 plum or Roma tomato, diced
1/2 large pita round, split
2 Daiya Dairy-Free Cheddar Style Slices
1 handful baby arugula

Gently combine diced avocado and tomato. Fill pita half with Daiya Dairy-Free Cheddar Style Slices, tomato-avocado mixture, and arugula.

Daiya Dairy-Free American Style Slices bring mild flavor and a dose of creaminess to this vibrant wrap filled with cucumbers, tomatoes, olives, and lettuce. It’s a recipe that’s sure to bring your taste buds joy!

1 Persian or mini cucumber, diced
1 plum or Roma tomato, diced
2 tablespoons pitted Kalamata olives, roughly chopped
1 large whole wheat tortilla wrap
2 Daiya Dairy-Free American Style Slices
Handful romaine lettuce

Combine diced cucumber, tomato, and chopped olives in a bowl. Lay 2 Daiya Dairy-Free American Style Slices in the center of 1 large whole wheat tortilla wrap. Top with the cucumber-tomato mixture and a handful of romaine. Tightly wrap up like a burrito and cut in half.

With these lettuce wraps, it’s okay to get a little messy. Buffalo-flavored chickpeas join Daiya Dairy-Free Cheddar Style Slices to result in a satisfying meal that’s a plant-based wonder.

1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup hot sauce
1/2 teaspoon garlic powder
6 butter lettuce leaves
6 Daiya Dairy-Free Cheddar Style Slices
Daiya Homestyle Ranch Dairy-Free Dressing

Combine chickpeas, hot sauce, and garlic powder in a bowl. Divide 6 Daiya Dairy-Free Cheddar Style Slices among 6 butter lettuce leaves, followed by the chickpea mixture. Drizzle with Daiya Homestyle Ranch Dairy-Free Dressing.

Join marinated artichokes, roasted red peppers, baby spinach, and creamy Daiya Dairy-Free American Style Slices together in a sub roll and you have one hearty, wholesome sandwich. This is definitely a plant-based recipe that wins.

1/4 cup drained marinated artichoke hearts, chopped
1 roasted red pepper, chopped
1 sub sandwich or hoagie roll, split but not cut all the way through
2 Daiya Dairy-Free American Style Slices
Handful baby spinach

Combine chopped artichokes and roasted red peppers in a bowl or on the cutting board used to chop them. Lay 2 Daiya Dairy-Free American Style Slices inside a sub sandwich roll. Top with a handful of baby spinach followed by the artichoke-pepper mixture.