Since dairy and eggs are alsovegetarian-friendly,some of the recipes include those, too.
Recipes like White Bean & Avocado Sandwich and Baked Falafel Sandwiches are healthy, satisfying and delicious.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Savory Oatmeal with Cheddar, Collards & Eggs
Have you tried savory oats yet?
Serve with hot sauce, if desired.
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
Mix it up by trying it with canned chickpeas or black beans.
Lentil Bowls with Fried Eggs & Greens
Lentils are a quick and easy protein.
We like French green lentils, which hold their shape when cooked.
Pan-crisping the noodles here mimics the crunch of the traditional dish but limits the saturated fat.
Look for Chinese noodles or lo mein noodles in the Asian or international aisle of major grocery stores.
These crispy tofu croutons originally appeared in Lauren Grant’s recipe forDiabetic Livingmagazine (see Associated Recipes).
Using frozen riced cauliflower instead of rice keeps the carbs in checkand makes for quicker prep.
Baked Falafel Sandwiches
This street-style falafel sandwich is herbaceous, tangy and rich.
The falafel gets nice and crispy in the oven, while the veggies inside keep it simple and fresh.
Make the tahini sauce (see Associated Recipes) ahead of time for easy prep.
All will keep for months in the pantry or fridge.
Tex-Mex Pasta Salad
A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
These pitas would also work well with whatever leftover cooked veggies you have on hand.
No need to warm the roasted veggies upthis recipe tastes great chilled or at room temperature.
Make them early in the week for grab-and-go meals when days are busy.
This vegetarian meal is so tasty that even meat-only eaters won’t miss the beef.
They cook up quickly in a panini press.
