Thesevegetarian recipesare packed with nutritious vegetables, whole grains and legumes, which are all healthyMediterranean dietstaples.
Youll fill up with a healthy dose of legumes, dark leafy greens and roasted vegetables.
Use classic hummus or experiment with different flavored varieties as the base for this delicious dish.
Photo:Photographer: Robby Lozano, Food Stylist: Craig Huff, Prop Stylist: Abby Armstrong
This delicious combo delivers plenty of vegetables and a wonderful balance of textures and flavors.
Here, we stuff the nests with roasted mushrooms, white beans and kale for a hearty plant-based dinner.
Prebiotic foods like edamame and garlic add flavor and additional gut-healthy benefits.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Hummus adds plant-based protein and keeps the wrap from getting dry.
This version swaps out some of the onion for caramelized cabbage.
These 20-minute cheese melts are the ultimate comfort foodsatisfying and packed with that cheesy goodness everyone loves.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Creamy Cabbage & Sun-Dried Tomato Casserole
Feta, spinach and dill flavor these tofu patties.
Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.
Riced cauliflower and quinoa bulk up the dish to make it satisfying for any weeknight dinner.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
A creamy yogurt topping finishes the recipe.
Comforting spices like oregano and thyme build flavor, while Parmesan provides an irresistibly savory finish.
To take things up a notch, drizzle everything with a fresh cucumber yogurt sauce.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Microwaveable lentils need just a short time in the pan to finish cooking.
We like how the soft, runny yolk coats the dish.
Broccoli & Quinoa Casserole
This broccoli-quinoa casserole makes a hearty vegetarian main dish.
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli.
The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Christina Brockman
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Ali Redmond
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Ali Redmond
Courtesy Photo
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Antonis Achilleos
