A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock-pot stew.
If your peppers are mild and you like heat, opt for spicy pico de gallo.
This easy vegetarian dinner recipe is sure to become a new family favorite.
Photo: Fred Hardy
Look for presliced mushrooms to cut prep time.
Serve with a tossed salad.
The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Fred Hardy
Feel free to substitute other root vegetables, such as rutabaga and turnip.
Serve over whole-wheat pasta and top with chopped parsley or chives.
Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Vegetarian Potato-Kale Soup
This potato-kale soup has a rich, yet light and velvety texture.
Opt for baby, two-bite red potatoes as they cook faster in the creamy, brothy soup.
Serve with crusty bread and a glass of wine for a cozy meal.
To make it a full, satisfying dinner, serve over cooked brown rice.
If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
If desired, add a little shredded Gruyere or Cheddar cheese to the biscuit dough.
If you might handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
The roasted red peppers, lemon, olives and feta add texture and flavor to this Mediterranean diet recipe.
Curry powder, onions, cumin and other seasonings give this vegetarian dinner tons of flavor.
Serve over rice to complete the meal.
Greg DuPree
Look for a squash with a long, straight neck for the best results.
Serve with a green salad for a vegetarian meal that you’d be happy to serve to company.
The stuffed cabbage leaves gently bake in a simple tomato sauce.
This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
Vegan Minestrone Soup
Is minestrone soup vegan?
It can be, with the right ingredients!
), setting this quick healthy soup recipe apart from the rest.
If you miss the tomatoes, feel free to add them to the mix.
The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch.
Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili.
Serve with tortilla chips or cornbread and coleslaw.
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Jason Donnelly
Photographer/Antonis Achilleos, Prop Stylist/Kay Clarke, Food Stylist/Emily Nabors Hall
