51 Best Meatless Dinner Ideas For The Whole Family

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tempeh Fajitas

Vegetarian Fajitas No Meat Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT155M · Yield: [‘8’, ‘8 tacos’]

Enjoy delicious vegetarian fajitas, perfectly marinated in a spice and citrus mixture for an authentic taste even without the meat. Plant-based goodness at its best.

Ingredients

1/2 cup Olive Oil
2 teaspoons Soy Sauce
1 teaspoon Mexican Oregon
1 teaspoon Dark Red Chili Powder
1 teaspoon Ancho Chile Powder
1 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Ground Black Pepper
1/2 teaspoon Salt (fine, optional)
1 Orange (Juice only, about 1/4 cup)
2 Limes (Juice only, about 3 tablespoons)
2 tablespoons Olive Oil
1/2 Red Bell Pepper (thinly sliced)
1/4 Onion (thinly sliced)
8 ounces Tempeh (used Lightlife Tempeh Original)
8 Corn Tortillas

Instructions

Whisk together all marinade ingredients in a small bowl or jar.
Cut tempeh into 1/4″ – 1/2″ pieces.
Place tempeh slices in a ziploc bag. Pour in the marinade and rotate carefully to ensure all pieces have marinade. Place flat in the refrigerator. Allow to marinate 2 hours or overnight, up to a total of 24 hours, if desired.
Place two tablespoons oil in skillet and heat on medium. Add thinly sliced bell pepper and onions. Cook until softened, about 5-7 minutes. With tongs, remove to a plate and set aside.
If you plan on heating the tortillas in the skillet, use the same skillet and tongs to heat one at a time then set aside. Add more oil, as necessary, to keep things from sticking.
Place marinated tempeh in skillet and heat on medium until it’s crispy on the edges and a little blackened in bits or lines are visible if using a grill pan. Turn after about 3-5 minutes to cook the reverse side. Once ready, remove with tongs. Discard remaining marinade.
Serve immediately.

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2. Entomatadas

Cheese Entomatadas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT20M · Total: PT28M · Yield: [‘6’, ‘6 pieces’]

This Cheese Entomatadas Recipe is the closest you’ll get to the comfort of a Mexican version of grilled cheese and tomato soup. It’s everything you love, perfect for a quick breakfast or lunch.

Ingredients

2 tablespoons Safflower Oil (or other preferred oil)
1 Jalapeño (with stem, seeds and membranes removed)
1 Onion (large, divided)
14.5 ounces Diced Tomatoes
1/2 teaspoon Salt
1/2 teaspoon Cumin
6 Corn Tortillas
1 1/2 cups Monterey Jack Cheese (or other melting cheese like Mexican Quesadilla, shredded)

Instructions

Remove stem, seeds and membranes from jalapeño then cut it into manageable pieces (about 4). Chop onion. Cook jalapeño and HALF chopped onion in skillet until slightly browned, about 7-8 minutes. With slotted spoon, remove to blender, leaving any remaining oil in skillet.
Add tomatoes, salt and cumin to blender. Pulse until smooth.
Pour tomato mixture into separate saucepan on medium heat. Bring to boil then reduce to simmer while preparing the tortillas.
Fry each tortilla for about 10-20 seconds on each side in the remaining oil. If necessary, add more oil. Don’t overcook. The tortillas should be softened but not crispy. Remove to a plate and blot with paper towel as necessary to remove any excess oil.
Once the tortillas are cool enough to handle, begin assembly. Place 1/4 cup sauce on microwave safe plate. Spread evenly. Place about 2 or 3 tablespoons cheese and one tablespoon onion (the other half of the onion that wasn’t cooked) in center of a tortilla, roll up (or fold over) and place on top of tomato mixture on plate. Repeat for remaining tortillas. (We usually put two or three per plate.) Pour about 1/4 cup sauce on top of rolled tortillas. If desired, sprinkle some shredded cheese on top.
Microwave assembled tortillas 1-2 minutes to melt the cheese. Serve immediately. If you prefer, you can assemble the entomatadas on an oven safe plate and heat slightly in an oven to melt the cheese.

3. Lentil Bulgur Sloppy Joes

Lentil Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

These lentil sloppy joes are a delicious, inexpensive, hearty alternative to traditional sloppy joes, offering a rich, savory flavor and satisfying texture. Made with protein-packed lentils and a blend of spices, they’re perfect for a comforting and nutritious meal that everyone will love.

Ingredients

1 cup green or brown lentils
1/2 cup dry bulgur wheat (optional but recommended)
1/2 onion (diced)
1/2 stalks celery (diced)
1/2 red bell pepper (diced)
1 15 oz can fire-roasted tomatoes
4 cups veggie broth or water
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
6 oz can tomato paste
2 teaspoon balsamic vinegar
1 tablespoon Hoisin sauce (optional)
1/2 teaspoon salt

Instructions

Begin by dicing up the veggies which include onion, celery, and red bell pepper. Other bell pepper varieties such as green and yellow can also be used if preferred.
In a medium stockpot, saute the diced vegetables in about 5 tablespoons of the veggie broth for approximately 5 minutes. You want them to get slightly tender but don’t overcook them at this point. They will continue cooking with the lentils shortly.
While the veggies are cooking, rinse the lentils under warm water. Lentils are pretty small, so you’ll need something that has smaller holes such as a rice washing bowl so they won’t fall through.
Add all of the ingredients–lentils, bulgur, fire-roasted tomatoes, tomato paste, veggie broth (or water), and spices– to your stockpot and increase the heat to medium-high and bring to a boil.
Once boiling, turn the heat down to low and cook uncovered for approximately 30 minutes, stirring occasionally. The lentils should be cooked until tender but still keep their shape.
Serve on a whole grain (or gluten-free) bun with your favorite condiments. I have a terrific homemade low-fat mayonnaise that is terrific with these. We also love to top our sloppy joes with a coleslaw that is really easy to make in minutes.

Crockpot Instructions:

To make this recipe in a crockpot, simply add all ingredients to a large cooker and allow to cook on low for 3-4 hours.
You can saute the veggies before adding them to the crockpot, but I completely skip sauteing the onion, celery, and bell peppers because they have plenty of time to bring out their delicious flavors in the slow cooker.

4. Plant-Based Meatloaf

Vegetarian Impossible Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’]

Ingredients

Impossible Meat (2 – 12 oz packages)
1 zucchini (pureed)
1/2 cup finely chopped onion
1 cup seasoned breadcrumbs to make this gluten free (use gluten free breadcrumbs)
1/4 cup chopped fresh parsley or substitute dried
1 large egg
1 teaspoon salt (optional)
1/3 ground black pepper
1/2 teaspoon garlic powder or 1 cube frozen garlic
Topping:
2/3 jar apricot preserves (can use apricot all fruit or sugar-free apricot preserves)
6 teaspoons dijon mustard

Instructions

Preheat oven to 350 degrees.
Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
Bake for 45 minutes.
While the meatloaf is baking, mix together preserves and mustard.
Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes. The meatloaf will be a little flatter than a regular meatloaf.
Check that meatloaf is done — it should be 165 degrees (use a meat thermometer).
Cut into slices and serve.

5. Butternut Squash Ravioli

Butternut Squash Ravioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 people’]

This easy ravioli dish with crispy sage and brown butter sauce is packed with flavor and comes together in 20 minutes.

Ingredients

1 (10 ounce) package refrigerated butternut squash ravioli
8 Tablespoons unsalted butter
6-10 fresh sage leaves, stems removed
2 garlic cloves, minced
¼ cup chopped pecans

Instructions

Boil water in a large pot and cook pasta according to package directions.
In a large skillet, melt the butter. Allow the butter to brown slightly, about 3 minutes. Then add the sage leaves and sauté just until crisp, about 2 to 3 minutes. Remove and transfer the crispy sage leaves to a paper towel-lined plate.
Add the garlic and pecans to the butter in the pan and sauté for 2 to 3 minutes.
Use a slotted spoon to transfer the ravioli from the pot of water to the skillet. Toss the ravioli in the skillet to coat the ravioli in the sauce. Plate the ravioli and sprinkle some of the sauce with garlic and pecans over the ravioli. Top with a few crispy sage leaves.

6. Vegetable Soup

Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘6’, ‘6 people’]

Naturally gluten free and vegan. This soup is healthy, hearty and delicious.

Ingredients

2 TBSP. Avocado Oil
2 Cups Onion (diced)
2 TBSP. Garlic (chopped)
3 Cups Frozen Mixed Veggies
1 Potato (chopped into bite size pieces)
14 oz Can Stewed Tomatoes
14 oz.Can Diced Tomatoes
3 Cups Zucchini (diced)
6 Cups Broth (Vegetable for Vegan)
1 tsp. Granulated Garlic
½ Sprig Rosemary (1 tsp. dried)
2 TBSP. Parsley (chopped, fresh. 1 ½ tsp. dried)
1 tsp. Thyme
1 ½ tsp. Sea Salt
½ tsp. Pepper
2 Bay Leaves

Instructions

In your Instant Pot or large stock pot add the oil and heat. Sauté mode for the IP, medium heat for the stove.
Add the onion and garlic. Sauté for 3 minutes.
Add the zucchini, potato and mixed vegetables. Sauté for 5 minutes.
Add the canned tomatoes, broth and seasonings.
Bring to a boil on the stovetop. Cook on soup setting on the Instant Pot.
Reduce to simmer and cook for 25-30 minutes on the stove top. Turn off the heat and serve. If cooking in the Instant Pot manual release the pressure once its done cooking.
If cooking in the crock pot, follow steps 1-4 and then transfer to the slow cooker and cook on medium heat 4-6 hours, or low 6-8.

7. One Pan Roasted Vegetables

Mediterranean Roasted Vegetables with Red Pepper Tahini Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 people’]

Pan roasted veggies are a quick and easy way to meal prep. This recipe combines sweet potatoes, crispy chickpeas and veggies all cooked together in less than an hour!!! Served with a creamy tahini red pepper sauce.

Ingredients

2 medium sweet potatoes (cut into ½ inch cubes (about 21 ounces))
4 cups broccoli (cut into small florets about 1 – 1 ½ inches, (about 10 ounces))
4 cups cauliflower (cut into small florets, (about 12 ounces))
2 cans chickpeas (drained, or 1 ½ cup cooked)
5 teaspoons olive oil (separated)
½ teaspoon garlic powder
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon black pepper
1 red bell pepper (or you can use a heaping ¼ cup of roasted red peppers or roasted red pepper tapenade)
¼ cup tahini
¼ cup water
¼ teaspoon garlic powder
Juice of one lemon or lime (or one teaspoon lemon juice)
1 pinch red pepper flakes

Instructions Make the roasted red peppers

Place the whole red pepper on a flat griddle or cast iron pan and cook until the skin is blackened. Turning over to get all the sides. You can also roast them in the oven or air fryer.
Remove from the heat and place in a bowl and cover for about 10 minutes.
When the bell peppers are cooled, remove from the bag and use a spoon to gently scrape off the scorned skin of the bell pepper. Cut open and remove the veins and seeds from the inside.

Prep the sheet pan veggies and chickpeas

Preheat the oven to 400 degrees F.
Place sweet potatoes in a bowl and drizzle with 2 teaspoons olive oil. Spread the sweet potato in a single layer on one end of the baking sheet.
Place the broccoli and cauliflower in a bowl and toss with 2 teaspoons olive oil, and place in middle of baking sheet.
Toss chickpeas with remaining one teaspoon olive oil and spread out the last end of baking sheet.
Mix together the salt, pepper, garlic powder, and thyme in a small bowl. Sprinkle over the tray of veggies and chickpeas.
Move around the pieces of each veggie to evenly distribute the seasoning but try to keep the veggies separated from each other.
Place the baking tray in hot oven for 30 minutes to cook. Halfway through cooking, stir each item around to brown other sides.
If ingredients cook faster than the sweet potato, remove them and set them aside until the potato is cooked.

Make the red pepper tahini sauce and serve

Place tahini, ¼ cup water, ¼ teaspoon garlic powder, roasted red pepper, and lemon juice in a blender and blend until smooth. Add salt to taste and cayenne pepper if desired. Add more water if you prefer a thinner sauce.
Serve up the roasted vegetables and chickpeas in a bowl with the roasted red pepper tahini sauce.

8. Vegan Corn Chowder

Vegan Corn Chowder Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Creamy dairy-free vegan corn chowder is a delicious meal perfect for those who enjoy a clean meal.

Ingredients

4 ears corn (shucked and steamed*)
2 large red potatoes (peeled and chopped)
3 tablespoons coconut oil (or avocado oil)
1 large white onion
5 cloves large garlic (minced)
3 large carrots (peeled and chopped)
1 large red bell pepper (cored and chopped)
1½ teaspoons sea salt
2 teaspoons Cajun seasoning (optional)
½ teaspoon paprika (optional)
¼ teaspoon ground cumin (optional)
1 cup full-fat canned coconut milk
2 cups water (or vegetable broth)

Instructions

Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board. Note: If you’re using canned corn, skip this step and transfer two of the cans of corn to a blender.
Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn. Allow potatoes to cook until soft, about 10 to 15 minutes.
While the potato is cooking, sauté the rest of the vegetables. Heat the oil in a large stock pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until onion is beginning to turn brown, about 5 to 8 minutes. Stir in the chopped bell pepper, carrots, seasonings, and sea salt. Cover the Dutch oven and cook, stirring occasionally, until vegetables have softened, about 5 to 8 minutes.
Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with one of the cooked potatoes. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
Chop the other potato into smaller chunks. Add the remaining corn kernels to the pot with the sautéed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook for 10 to 20 minutes, until all vegetables have reached desired done-ness and the chowder is nice and tasty.
Remove from heat and taste chowder. Add sea salt to taste and enjoy!

9. Kohlrabi Schnitzel

Kohlrabi Schnitzel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

This Kohlrabi Schnitzel recipe is breaded and either pan fried or baked. It’s vegetarian, gluten free, and served with a creamy mustard sauce!

Ingredients

1 large kohlrabi (or 2 medium kohlrabi)
1 cup gluten free flour blend (or AP flour if not gluten free)
4 large eggs
1 Tbsp. water
1 1/2 cups gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free)
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. pepper
4 Tbsp. high-heat cooking oil (such as grapeseed, safflower, or peanut oil)
1/2 cup sour cream
2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1/4 tsp. garlic powder
pinch kosher salt
pinch pepper
lemon wedges for garnish (optional)

Instructions Peel and Slice Kohlrabi:

Remove the shoots from the outer skin with your fingers or to cut them off with a knife. These fibrous shoots may be discarded.
Cut the leaves off the top of the kohlrabi with a knife. The leaves can be saved and used in another recipe or thrown in your compost bin.
Cut the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut. With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard (the process is much like peeling a butternut squash or a pineapple).
Cut the kohlrabi in half and then cut the halves into slices, making sure that the slices are relatively uniform in size to ensure even cooking.

Parboil The Kohlrabi:

Place the sliced kohlrabi wedges in a pot of water on the stove top and bring to a boil. Once the water is boiling, reduce the heat slightly to a low boil and cook the kohlrabi for 10-12 minutes, or until they are slightly softened but not mushy.
Drain the parboiled kohlrabi and place the wedges on some paper towels or kitchen towels and allow them to dry out slightly and cool.

Bread The Kohlrabi:

Add 1 cup gluten free flour blend (or AP flour if not gluten free) to one bowl.
In a second bowl, add 4 eggs and 1 tablespoon of water. Stir until completely combined.
Add 1 ½ cups gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) in addition to 2 teaspoon each of garlic powder, onion powder, and paprika, along with 1 teaspoon kosher salt and ½ teaspoon pepper. Stir until combined.
Dip a cooled kohlrabi wedge first in the flour and toss until coated. Next, dip the coated kohlrabi into the egg mixture and stir until completely coated. Third, place the kohlrabi wedge in the spiced breadcrumb mixture and toss until coated.
Place the coated kohlrabi on a sheet pan. Repeat with the remainder of the kohlrabi wedges.

How To Pan Fry Kohlrabi Schnitzel:

To pan fry the kohlrabi, place a heavy-bottomed skillet on the stove top and turn the heat to medium-high. Add 2 tablespoon of high-heat cooking oil, such as grapeseed or safflower oil to the skillet and allow to heat through.
Once heated (the kohlrabi should sizzle as it hits the pan), place some of the kohlrabi slices in the skillet, being careful not to overcrowd the pan.
Cook for 5 minutes on the first side, flip, and cook for another 4-5 minutes on the second side. Repeat with the remainder of the breaded kohlrabi, adding another tablespoon or so of oil in between batches.
Once the outside is golden and crispy, remove the kohlrabi from the skillet and place the wedges on dry paper towels to remove any excess oil. Sprinkle with a bit of kosher salt after removing from skillet.

How To Bake Kohlrabi Schnitzel:

Heat oven to 400 degrees Fahrenheit.
Spray both sides of the breaded kohlrabi wedges generously with a high-heat cooking spray such as avocado oil or grapeseed oil.
Bake the kohlrabi for 10 minutes, flip, and bake for another 10 minutes. After 20 minutes, the kohlrabi should be crispy and golden brown. Remove from the oven and set aside until ready to serve.

For The Dipping Sauce:

Combine ½ cup sour cream, 2 tablespoon Dijon mustard, 2 tablespoon lemon juice, ¼ teaspoon garlic powder, and a pinch of kosher salt and pepper in a small bowl.
Stir until completely combined using a fork or small whisk.
To Serve: Serve kohlrabi schnitzel with a squeeze of lemon juice and creamy mustard dipping sauce. Garnish with fresh herbs such as dill (optional).

10. Mexican Rice

Easy Mexican Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Mexican rice with beans and corn is an easy one-pot rice recipe that’s loaded with a lot of delicious ingredients. You can enjoy it as a meal, serve it as a side dish on a taco night, or stuff it in your burritos. It’s delicious!

Ingredients

2 cups uncooked rice (long or medium-sized grains)
1.25 cups cooked black beans
1.25 cups kidney beans
1 cup sweet corn kernels
1 medium red onion (finely chopped)
½ large red bell pepper (finely chopped (around 1 cup))
1 jalapeno, finely chopped (adjust to taste)
¼ cup roughly chopped cilantro
2 tablespoons fresh lime juice (adjust to taste)
1 tablespoon tomato paste
1 teaspoon garlic powder
1 vegetable bouillon cube
Salt to taste
1 tablespoon olive oil or any cooking oil of your choice
4.5 cups water

Instructions

Heat oil in a cooking pot and add chopped onion to it. Sauté until the onion becomes translucent.
Add the chopped bell pepper and jalapeno. Sauté for 2-3 minutes.
Add garlic powder, and bouillon cube. Break the cube by pressing with the spatula and cook for a minute.
Next, add tomato paste and sauté for a few seconds.
Add black beans, kidney beans, sweet corn kernels, and salt. Mix and cook for 1-2 minutes.
Add rinsed rice and sauté for a minute.
Finally, add water and chopped cilantro. Mix and cover the pot. Cook covered for around 20-25 minutes or until the rice is cooked. Don’t remove the lid for 5 minutes.
After 5 minutes, remove the lid, add lime juice and cilantro. Fluff rice with a fork and mix everything.

11. Enchilada Quinoa Casserole

Enchilada Quinoa Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup canned black beans, drained and rinsed
1 cup corn kernels
1 cup enchilada sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterrey Jack cheese (optional)
1/4 cup chopped cilantro (optional)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 small onion, diced (optional)
1 tablespoon olive oil

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a skillet, heat olive oil and sauté onion until translucent.
3. Add quinoa, broth, cumin, chili powder, and garlic powder; bring to a boil, then reduce heat and simmer until quinoa is fluffy (about 15 minutes).
4. Stir in black beans, corn, and half of the enchilada sauce.
5. Transfer mixture to a baking dish and top with remaining sauce; sprinkle with cheese.
6. Bake 15–20 minutes until cheese is melted and sauce is bubbly.
7. Garnish with cilantro if desired and serve.

12. Vegan Pasta Fagioli

Pasta Fagioli Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 2 cup servings’]

The Best Pasta Fagioli Soup recipe that is better than Olive Garden! Healthy, vegetarian & easy to make on the stove, crockpot or instant pot

Ingredients

1 tablespoon extra virgin olive oil
1 cup diced onion
2 tablespoons minced garlic
1 cup quartered carrots
2 15 oz cans cooked cannellini beans, rinsed and drained
1 15 oz can tomato sauce
1 dried bay leaf
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 cups low sodium vegetable broth
2 cups water
1 cup dry ditalini pasta

Instructions Stove Top Instructions

In a large pot, heat the olive oil over medium heat.
Sauté the onions, garlic, and carrots for 5 minutes or until onions are translucent and softened.
Add beans, tomato sauce, basil, parsley, oregano, black pepper, red pepper, vegetable broth, and water to the pot. Stir together.
Cover the pot and turn the heat to high. Bring the soup to a boil. Stir occasionally to prevent it from sticking to the bottom of the pot. The soup should take about 10 minutes to come to a boil.
Once the soup reaches a boil, remove the lid and reduce the heat to medium.
Add dry pasta and stir together. Cook over medium heat for half the recommended cooking time on the package (cook time will vary depending on the pasta shape you use).
Important: you must undercook the pasta!
Discard the bay leaf before serving.

Instant Pot Instructions

Important: This recipe is best when made on the stovetop. The pasta can easily get overcooked in the instant pot.
Set your Instant Pot to Sauté for 8 minutes. heat olive oil over medium heat for 3 minutes or until oil starts to shimmer. Sauté onions, garlic and carrots in olive oil for 5 minutes or until onions are translucent and softened.
While veggies cook, drain + rinse beans.
Make sure to scrape up any browned bits on the bottom of the instant pot to avoid a burn notice. Add in the pasta, beans, seasonings, water and broth to the pot. Pour the tomatoes on top. Do not stir it.
Set the instant pot to Sealing. Cook on High Pressure for 2 minutes. Once the soup and do a quick release once the soup has cooked.
Once the soup has cooked, do a quick release. Discard bay leaf. Stir + enjoy!
Optional but recommended: You can cook your pasta on the side to avoid it being over cooked. Depending on the pasta size, this can easily over cook in the instant pot.

Crockpot Instructions

Important: This recipe is best when made on the stovetop. The pasta can easily get overcooked in the crockpot.
In a large pot on the stove, heat olive oil over medium heat for 3 minutes or until oil starts to shimmer. Sauté onions, garlic and carrots in olive oil for 5 minutes or until onions are translucent and softened.Add to crockpot base.
While veggies cook, drain + rinse beans.
Add tomato sauce, spices, stock, water and beans to the crockpot base. Do not add pasta! Stir until combined and cook on low for 4-6 hours.
The last hour of cooking, add your raw pasta to the crockpot. Stir to combine. Cover and cook for the remaining hour. You can also cook your pasta in a separate pot and stir it in the soup.
Important: you should undercook the pasta. Once you remove the crockpot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking if soup becomes too thick.
When ready to eat, discard bay leaf. Serve + enjoy!

13. Greek Stuffed Peppers

Vegetarian Greek Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT65M · Total: PT75M · Yield: [‘6’]

These Vegetarian Greek Stuffed Peppers are full of Mediterranean flavors! They’re made with orzo, feta cheese, spinach, and Kalamata olives.

Ingredients

8 oz. gluten free orzo (equals 1 1/4 cups dry)
3 large bell peppers (any color)
2 packed cups spinach
1 cup pitted Kalamata olives (chopped)
1 cup feta cheese crumbles
1 lemon (zest and juice)
1/4 tsp. kosher salt
1/4 tsp. pepper
1/4 cup olive oil
4 cloves garlic
1 tsp. dried oregano
1/2 cup fresh parsley (for garnish)

Instructions

Heat oven to 350 degrees Fahrenheit.
Prepare 8 oz. (equals 1 ¼ cup dry) of gluten free orzo pasta (can use regular orzo pasta if not gluten free) according to package directions. Cook the orzo just until al dente. It’s important not to overcook the orzo, or it will become mushy.
Drain the orzo after it has finished cooking and pour it into a large mixing bowl.Allow the orzo to cool a bit before adding all of the other ingredients.
Mince 4 cloves of garlic.
Roughly chop 2 packed cups of fresh spinach and chop 1 cup of pitted Kalamata olives.
Use a Microplane or small zester to zest 1 lemon.
Add the 2 packed cups of chopped spinach, 1 cup chopped Kalamata olives, 1 cup feta cheese crumbles, the zest and juice of 1 lemon, and ¼ tsp. each kosher salt and pepper to the cooled orzo and toss the mixture until completely combined.
Chop 3 large bell peppers (any color) in half and then remove the seeds, stems, and membranes.
Pour ¼ cup of olive oil into a 9×13 inch ceramic or glass baking dish, or a cake pan. Add the 4 cloves of minced garlic into the dish, along with 1 tsp. dried oregano. Make sure that the garlic and oregano are distributed evenly throughout the baking dish.
Arrange the bell pepper halves in the baking dish and add a generous amount of the filling into each one. It’s fin if the peppers overflow with the extra filling.
Tightly cover the baking dish with foil.
Place the dish in the oven and bake for 45-50 minutes. Feel free to test the peppers at the 45-minute mark and bake for another 5 minutes if you like the peppers a bit softer.
Remove the dish from the oven and serve immediately.
To Serve: Served the stuffed peppers with a sprinkle of fresh parsley and squeeze of lemon juice.

14. Falafel Spiced Chickpea Flatbread

Falafel-Spiced Chickpea Flatbreads is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 Servings’]

Easy Homemade TzatzikiNaan is covered in garlicky tzatziki sauce, Middle Eastern-spiced chickpeas, tahini, fresh herbs and Sriracha in this street food/comfort food mashup.

Ingredients

1 tablespoon olive oil
2 cloves garlic, (minced)
1 (15.5-ounce) can chickpeas, (rinsed and drained)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 pieces store-bought naan
1/2 cup tzatziki, (store-bought, or try this recipe for homemade tzatziki)
Sliced tomato
Thinly sliced red onion
Tahini sauce
Sriracha sauce
Chopped cilantro
Chopped parsley
Lemon wedges

Instructions

Preheat oven to 400°F (or temperature indicated on naan package).
While oven preheats, heat oil in a large, non-stick skillet over moderate heat. Add garlic and sauté until fragrant, about 30 seconds. Add drained chickpeas, cumin, coriander, paprika, salt and pepper and cook, stirring occasionally, until heated through.
Heat naan according to package directions (for me, this was 2-3 minutes at 400°F). Remove from oven and top with a layer of tzatziki, making sure to leave a border around 1/2 to 1 inches around the edge of the naan. Top with spiced chickpeas, sliced tomato, red onion, a healthy drizzle of tahini, Sriracha, and chopped herbs.
Use a pizza cutter to cut into wedges. Serve with lemon wedges alongside.

15. Sheet Pan Gnocchi with Vegetables

Sheet Pan Gnocchi With Roasted Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: 4

This delicious Sheet Pan Gnocchi with Roasted Vegetables is a fantastic dinner that you can have ready in less than half an hour! With mushrooms, leeks, kale and more, this flavorful dish is a complete meal in one pan!

Ingredients

8 oz mushrooms, sliced
1 leek, chopped
1 bunch of kale, de-ribbed and roughly chopped
1 lb gnocchi
1/4 cup butter, melted
5 cloves garlic, minced
2 tsp lemon juice
1 tsp dried thyme
2 tsp dried basil
Olive oil (to drizzle over the top)
Salt & pepper to taste
Romano cheese (garnish)

Instructions

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
In a microwave safe bowl, melt your butter in the microwave.
Once melted, add the minced garlic, lemon juice, thyme, and basil. Whisk the spices together until well blended.
In a large bowl, add the rinsed mushrooms, leek, kale, and gnocchi. Pour your butter mixture over the veggies and stir to coat well.
Spread the mixture evenly over the baking sheet. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.
Bake for 15 – 18 minutes, until your veggies are starting to crisp.
Spoon portions into serving bowls and top with grated cheese. Serve warm and enjoy!

16. Vegetable Bhuna Curry

Vegetable Bhuna Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [‘2’, ‘2 Servings’]

This delicious Indian restaurant-style thick vegetable bhuna recipe is a vegan dish that tastes incredible and is nice and easy to cook!

Ingredients

1 Medium Carrot (150g)
200 g New Potatoes (1-1⅓ Cups )
175 g Small Shallots (6 Whole)
1 Medium Green Pepper
6 Small-Medium Tomatoes (350g)
100 g Green Beans (⅔ Cup )
4 Garlic Cloves
15 g Ginger (½ thumb-sized piece )
2 Red Chilli Peppers
2 Tbsp Mustard Oil (You can use other types of oil)
1½ Tbsp Tomato Puree
1 Tsp Brown Mustard Seeds
1 Tbsp Fennel Seeds
1 Tsp Garam Masala
1 Tsp Ground Coriander
1 Tsp Kashmiri Chilli Powder
½ Tsp Turmeric
½ Tsp Ground Cumin
¾ Tsp Coarse Sea Salt (Plus extra for parboiling vegetables)
1 Tbsp Dried Fenugreek
1½ Tsp Brown Sugar
125 ml Water (½ Cup )

Instructions

Bring a 20cm (8″) pan of water to a boil with 1 teaspoon of salt.
Cut the carrots into bite-sized pieces.
Cut the new potatoes into bite-sized pieces.
Add the potatoes and carrots to the boiling water and parboil them for 10-12 minutes. Then drain and set aside
Cut enough of the root end of the small onions to tidy them up but not too much or they will fall apart, then peel them.
Peel the garlic cloves and slice them as finely as you can.
Remove the seeds and stem from the green pepper and cut it into 2.5cm (1″) chunks.
Peel the ginger and grate it.
Cut the chillies in half lengthways.
Roughly chop the tomatoes into a 1-1.5cm (½”) dice.
Heat a wok over a medium-high heat, and when it is hot, add the mustard oil.
Throw in the shallots or onions and cook for 4-5 minutes or until they are nicely coloured.
Add the fennel seeds, mustard seeds, green peppers, red chilli peppers and drained potatoes and carrots and fry for 5-7 minutes, stirring occasionally.
Add the garlic and ginger and cook for another minute.
Throw in the water, tomatoes and tomato puree and stir to combine.
Then add the brown sugar, garam masala, ground coriander, Kashmiri chilli powder, turmeric, ground cumin, coarse sea salt and dried fenugreek, then stir and reduce the heat to medium-low and cook for 15 minutes.
Cut the green beans into 1.5-2cm (½-¾”) lengths, throw them in and stir. If the sauce is looking a little dry, add a couple of tablespoons of water and cook for a final 5 minutes.

17. Tortilla Espanola

Tortilla Espanola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

4 medium potatoes, peeled and thinly sliced (about 1/8 inch)
1 large onion, thinly sliced
6 large eggs
2 tablespoons olive oil
Salt and pepper to taste
Parsley for garnish (optional)

Instructions

1. Peel and thinly slice potatoes and onion.
2. In a nonstick 9–10 inch skillet, heat olive oil over medium and cook potatoes and onions slowly until tender but not browned.
3. In a bowl, whisk eggs with salt and pepper.
4. Add the warm potatoes and onions to the eggs and toss to coat.
5. Return mixture to the skillet and cook on medium-low until the edges set and the bottom is lightly browned.
6. Flip the tortilla carefully or finish under a hot broiler until fully set and cooked through.
7. Slide onto a plate, cut into wedges, and serve warm.

18. Stuffed Poblano Peppers

Vegetarian Stuffed Poblano Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT20M · Total: PT1H25M · Yield: 3

These Vegetarian Stuffed Poblano Peppers are one of the meatless meals that everybody will love. A hearty and cheesy dish with bold flavors.

Ingredients

3 poblano peppers
1 cup cooked white or brown rice
1/2 cup canned corn
1/2 cup canned black eyed peas
1/2 cup canned seedless diced tomatoes
1 tsp chili powder (or more to taste)
1 Tbsp olive oil
1 1/2 cup shredded cheddar cheese
Kosher salt and black pepper (to taste)
Cilantro to taste

Instructions

Set the broiler and line a baking sheet with foil.
Place all of the peppers on the baking sheet and roast them under the broiler until the skin becomes black. Turn the peppers every couple of minutes to char evenly (6 to 7 minutes total).
Once cooked, place peppers in a large bowl and cover the bowl with plastic wrap. Allow them to cool for 30 minutes.
Cook your rice.
Once the peppers have cooled, carefully peel the skins off the peppers.
Cut a slit lengthwise on one of the sides of the pepper and remove the seeds with a spoon.
In a medium-sized bowl, mix the cooked rice with your chili powder, olive oil, corn, black eyed peas, salt, and pepper. Taste the mixture to see if there is enough kick from the chili powder. This will be a personal preference, so add more if you’d like.
Stir in the tomatoes and incorporate fully.
Add 1/2 cup of cheddar cheese and mix.
Spoon the rice mixture into each pepper.
Spread the other cup of cheese on top and place the peppers back on the baking sheet.
Put peppers under the broiler for 2 to 4 minutes until the cheese has melted.
Top with cilantro and serve hot.

19. Pea Asparagus Risotto

Asparagus and Pea Risotto with Burrata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This asparagus and pea risotto is made with arborio rice, white wine, vegetable broth, parmesan, and a squeeze of lemon, then topped with burrata right before serving. The asparagus and peas go in during the last few minutes so they stay bright and tender.

Ingredients

6 cups vegetable broth (or chicken broth)
2 tablespoons extra-virgin olive oil
1 cup yellow onion (finely diced (from ½ yellow onion))
3 cloves garlic (minced)
2 cups arborio rice (or carnaroli rice)
½ cup dry white wine
1 lb asparagus (tough ends trimmed and stalks cut into 1-inch lengths)
1 cup frozen peas
1 tablespoon lemon juice (from 1 lemon)
2 teaspoons lemon zest (zest from 1 lemon)
½ cup freshly grated Parmesan (1oz)
½ teaspoon kosher salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
8 oz burrata (divided)

Instructions

Bring 6 cups vegetable broth to a simmer in a medium saucepan. Keep it at a low simmer the entire time.
Heat 2 tablespoons extra-virgin olive oil in a large dutch oven or heavy-bottomed pot over medium heat.
Add 1 cup yellow onion and cook until soft and translucent, about 4-5 minutes. Stir in 3 cloves garlic and cook 1 minute more.
Add 2 cups arborio rice and stir until coated in the oil. Toast for 2 minutes, stirring frequently.
Pour in ½ cup dry white wine and stir until the rice absorbs it, about 2 minutes. Reduce heat to medium-low.
Add the simmering broth ½ cup at a time, stirring until almost fully absorbed before adding the next. Continue for about 20 minutes until the rice is creamy and al dente.
With the last addition of broth, add 1 lb asparagus pieces. Stir and cook until the asparagus is just tender, about 3-4 minutes.
Stir in 1 cup frozen peas, 1 tablespoon lemon juice, 2 teaspoons lemon zest, and ½ cup freshly grated Parmesan. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook 1 minute until the peas are warmed through.
Divide among bowls. Tear 8 oz burrata into pieces and add 1-2 ounces to each bowl. Serve immediately with extra lemon wedges if desired.

20. Four Cheese Stuffed Shells

Four Cheese Stuffed Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

12 large pasta shells
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup fresh spinach, chopped
1 jar marinara sauce (24 oz)
1 tablespoon olive oil
Salt and pepper to taste
Optional: 1/2 teaspoon dried oregano or basil

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Cook shells in salted water until just al dente; drain and set aside.
3. In a bowl, mix ricotta, mozzarella, parmesan, spinach, salt, and pepper.
4. Sill each shell with the cheese mixture.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish.
6. Arrange stuffed shells in the dish and pour remaining sauce over them; sprinkle with oregano or basil.
7. Bake 20–25 minutes until hot and bubbling.
8. Let rest 5 minutes before serving.

21. Jackfruit Curry Bowls

Jackfruit Curry Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 cans jackfruit in brine (20 oz each), drained and torn into pieces
1 tablespoon neutral oil
1 onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 can (14 oz) coconut milk
1 cup vegetable broth
1 cup diced tomatoes (or tomato sauce)
1 cup mixed vegetables (peas, peppers) optional
1 1/2 cups basmati rice, dry
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

1. Cook the basmati rice according to package instructions.
2. In a large pot, heat oil over medium and sauté onion and garlic until translucent.
3. Add jackfruit and spices; cook 5 minutes, stirring to coat.
4. Pour in coconut milk and broth; add tomatoes.
5. Simmer 12–15 minutes until flavors meld and jackfruit is tender.
6. Add vegetables if using; simmer 3–5 minutes.
7. Season with salt and pepper and serve curry over rice, garnished with cilantro.

22. Tofu Lettuce Wraps

Tofu Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT90M · Yield: [‘6’]

A sharable Asian-inspired light meal or appetizer.

Ingredients

3 tablespoons tamari (or soy sauce)
3 tablespoons hoisin sauce
2 teaspoons chili paste (like Sambal Oelek)
1 tablespoon fresh lime juice
2 teaspoons sesame oil
14 ounces firm tofu (drained and pressed *See note below)
1/2 cup brown jasmine rice
1 tablespoon olive oil
1 cup minced mushrooms (about 4 ounces)
2 medium garlic cloves
2 teaspoons minced ginger
2 tablespoons sliced green onion
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
12 leaves crisp butter or Romaine lettuce (or more if the lettuce leaves are small)
5 medium radishes (thinly sliced)
1 cup shredded carrots
1/2 cup chopped cashews
minced scallions, cilantro, mint

Instructions

Press the tofu for 30-60 minutes to remove the liquid.
While the tofu drains, cook the rice in 1 cup of salted water or according to package directions. Alternatively, you can use cooked, cooled leftover rice.
In a small bowl, combine the tamari or soy sauce, hoisin sauce, chili paste, lime juice, and sesame oil. Mix well and set aside.
Heat the olive oil in a saute pan over medium heat. Add the drained tofu and crumble it well using a spatula or spoon. Add the minced mushrooms to the pan. Saute for 3-5 minutes until the mushrooms are soft and any liquid from the tofu and mushrooms has cooked off. Finally, add the garlic and ginger and saute for 30 seconds.
Add the sauce to the tofu-mushroom mixture and stir well to combine. Add the rice and reduce the heat to low. The mixture should be moist. If it seems too wet, let it cook for another 2 minutes or until the excess sauce cooks off. Stir it frequently so the rice doesn’t stick to the pan and burn.
Remove the pan from the heat and let it cool for 10 minutes. Stir in the green onion, cilantro, and fresh mint.
To assemble, place about 2 tablespoons of the tofu filling in the center of each lettuce leaf. Add fresh vegetable toppings, a sprinkle of herbs, and a sprinkle of cashews to each lettuce wrap. Gently fold over to eat

23. Eggplant Curry

Easy Eggplant Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Easy Eggplant Curry pairs roasted eggplant with an array of whole and ground spices, bound together in a rich tomato and creamy coconut curry sauce.

Ingredients

2 medium eggplants (quartered lengthways then chopped into long 4-5” chunks)
4 tablespoons olive oil (divided)
1 small onion (diced)
4 cloves garlic (minced)
2 teaspoons fresh ginger (grated {or 1/2 teaspoon ground ginger})
2 cardamom pods (lightly crushed to crack the shell)
2 cloves {or 1/4 teaspoon cloves}
10 curry leaves {or 1 teaspoon curry powder}
1 tablespoon cumin powder
2 teaspoons coriander
1/2 teaspoon chili powder
1/8 teaspoon black pepper
1 cup passata {tomato puree or tomato sauce}
1 – 14 ounce full fat coconut milk

Instructions

Preheat the oven to 450 degrees F. Wash and dry the eggplant. Cut them each in half.
Generously sprinkle salt on each half of the eggplant and let sit for 30 minutes to draw the moisture out. Use a paper towel to dry the eggplant and remove moisture.
Brush the eggplant with the 2 Tablespoons extra virgin olive. Sprinkle with salt and pepper and your favorite spices. Lay the eggplant out on a large non-stick or lined baking sheet and roast in the oven for 20 minutes.
Flip the eggplant and put back in the oven for another 10 minutes until it’s started to brown and is perfectly tender.
While the eggplant is in for the last 10 minutes, pour 2 tablespoons olive oil into a large pan and bring to medium-high heat.
Add the onion and cook for around 5 minutes until softened and starting to brown.
Add the garlic, ginger, cardamom, cloves and curry leaves and fry for a minute until fragrant, then add the remaining spices and fry for another minute.
Pour in the passata and coconut milk, stir and bring to the boil.
Reduce to a simmer and add the roasted eggplant, continuing to simmer and stir occasionally for 10 minutes. Remove the cardamom pods and cloves before serving. Serve with fresh cilantro and rice.

24. Pearl Oyster Mushroom Salad

Pearl Oyster Mushroom Noodle Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This delicious Pearl Oyster Mushroom Noodle Salad with crunchy edamame and zesty wasabi dressing delivers oodles of umami flavour. An easy vegan recipe that you can whip up for a tasty weeknight meal.

Ingredients

400 g pearl oyster mushroom
1 cup edamame
250 g soba noodle
¼ cup cilantro (chopped (coriander))
2 sprigs scallion ((spring onion))
1 tbsp white sesame seeds
1 tbsp vegetable oil
1 tbsp mirin
1 tbsp vegan butter
1 tsp cooking sake
1 tbsp tamari
1 tsp sesame oil
3 tbsp tamari
1 tbsp water
½ tsp wasabi paste
1 tbsp lemon juice

Instructions Salad

Cook soba noodles as per packaging.
Wash pearl oyster mushrooms and pat dry. Heat frying pan over medium-high heat and add oil.Add mushrooms and gently fry for 3 minutes or until lightly brown. Add seasoning, including mirin, plant-based butter, sake, tamari and sesame oil. Cook for another 1-2 minutes for the mushrooms to absorb the liquid. Remove from heat and set aside for assembly.
Bring a small saucepan of water to boil, add a pinch of salt and then add hulled edamame beans. Cook for 3 minutes and then drain.
Wash and roughly chop the cilantro (coriander).
Thinly cut scallion (spring onions) into small rounds.

Salad Dressing

If you have wasabi powder instead of pre-prepared wasabi paste in a tube, prepare wasabi paste as per instructions on the packet.
Add tamari, water, lemon juice and wasabi paste together in a small bowl and whisk together.

Assembly

Place soba noodles, edamame beans, mushrooms and half the chopped cilantro (coriander) and scallion (spring onion) in a large mixing bowl.
Add half the wasabi dressing into noodle salad and toss together.
Transfer salad into a large serving dish.
Scatter remaining chopped cilantro (coriander) and scallion (spring onion) and finish with sesame seeds.
Drizzle remaining wasabi dressing on top and serve.

25. Boursin Pasta

Creamy Boursin Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 people’]

This recipe for Creamy Boursin Pasta is made with just 5 simple ingredients, yet flavorful, cozy, and decadent. The perfect side dish or vegetarian main dish for a delicious meal that can also be gluten free. Serves 2-3 as a main dish and 4 as a side.

Ingredients

8 oz fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
3/4 cup heavy cream
4 ounces Boursin Garlic & Fine Herbs Cheese
kosher salt and fresh pepper to taste
(optional) fresh Italian parsley for garnish

Instructions

Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later.
Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish

26. Peanut Soba Noodles

Peanut Soba Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

12 oz soba noodles
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 cup shredded carrot
1 red bell pepper, thinly sliced
1 cucumber, julienned (optional)
2 green onions, sliced
1 tablespoon sesame seeds
Chili flakes (optional)

Instructions

1. Cook soba noodles according to package directions; drain and rinse with cold water.
2. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
3. Toss the cooled noodles with the sauce and vegetables until evenly coated.
4. Garnish with sesame seeds and green onions; serve warm or chilled.

27. Tofu Satay

Tofu Satay & Peanut Dipping Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘2’, ‘2 Servings’]

A quick and easy tofu satay served with the simplest of peanut dipping sauces, a wonderful veggie and vegan dinner that takes bean curd to a new level!

Ingredients

350 g Extra Firm Tofu (12oz )
1 Small-Medium Shallot (35g )
15 g Ginger (½ of a thumb sized piece )
1-2 Thai Red Chilli Peppers
1 Stick of Lemongrass
1 Tsp Cumin Seeds
1 Tbsp Light Soy Sauce
½ Tbsp Dark Soy Sauce
½ Tbsp Light Brown Sugar
1 Tbsp Lime Juice
75 ml Coconut Milk (⅓ Cup)
125 ml Coconut Milk (½ Cup )
3 Tbsp Smooth Peanut Butter
2 Tsp Brown Sugar
1 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Lime Juice
¼ Tsp Tabasco Sauce

Instructions

Peel and roughly chop the ginger and add it to a mini blender.
Peel and roughly chop the shallot and add it to the ginger.
Remove the stems from the red chillies and chuck them into the blender.
Roughly chop the lemongrass and toss it into the blender.
Peel the garlic cloves and add them to the blender with the cumin seeds, then blitz to form a paste and transfer this to a bowl.
Pour the soy sauces, brown sugar, lime juice and coconut milk for the tofu into the paste and mix to combine.
Dry the tofu on kitchen paper, then cut it into cubes around 30-35mm (1½) square and 20mm (¾”) thick and add it to the marinade and allow it to marinate for at least 1 hour and up to 24 hours.
Mix together all of the ingredients for the dipping sauce and set aside.
If you are using bamboo skewers, soak them for 30 minutes before cooking, then thread the tofu onto the skewers. Heat a griddle pan as hot as you can, and when it is hot, brush with some neutral oil, then place them into the hot griddle pan.
Scrape any leftover marinade into the sauce and mix.
Keep flipping the skewers until hot and nicely seared on all sides, then serve with chopped spring onions and the dipping sauce.

28. Ravioli with Sage and Brown Butter

Easy Ravioli with Sage Brown Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘4’, ‘4 servings’]

An easy pasta meal that looks and tastes extravagant!

Ingredients

1/4 cup toasted pine nuts
1/2 cup butter
8 fresh sage leaves, roughly chopped (plus more for garnish if desired)
2 10 oz packages fresh cheese ravioli, cooked to package instructions
1/2 cup freshly grated parmesan
red pepper flakes, to taste (optional)
sea salt and freshly ground black pepper, to taste

Instructions

Place a large pot of salted water on cooktop to boil.
While waiting for water to boil, chop sage leaves, toast pine nuts and brown butter:
Chop sage leaves. Place a small sauce pan on medium heat, add pine nuts. Allow them to toast until lightly golden tossing a few times to prevent burning. Do not walk away! (I can not tell you how many times I have burned pine nuts) When nuts are slightly golden place in a bowl and set aside.
Allow pan to cool for a minute, then add 1/2 cup butter (one stick) to same small sauce pan. Allow butter to melt slowly. After a few minutes the butter will begin to bubble up. Stir occasionally and keep an eye on the butter, this will take a few minutes, do not rush the process by turning up heat. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will ‘fry’ in the butter and become crispy.
Cook pasta to package directions. While it cooks, grate parmesan.
Strain pasta, pour onto a platter, drizzle with brown butter, sprinkle with cheese, sea salt, pepper and red pepper flakes (if using). Garnish with pine nuts and extra sage leaves if desired. Serve!

29. Vegan Taco Meat

Vegan Taco Meat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup textured vegetable protein (TVP)
1 cup vegetable broth
1 cup canned black beans, drained
1 cup corn kernels
1 cup tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 small corn tortillas
Toppings: shredded lettuce, diced tomatoes, avocado, cilantro, lime wedges

Instructions

1. Hydrate TVP in the broth until plump, about 5 minutes.
2. Sauté onion and garlic in olive oil until translucent.
3. Add TVP, beans, corn, tomato sauce, and spices; simmer 6–8 minutes until thickened.
4. Warm tortillas one by one in a dry skillet or microwave.
5. Fill tortillas with the taco meat and toppings of choice.
6. Serve with lime wedges.

30. Jackfruit Birria Tacos

Jackfruit Birria Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 cups dried guajillo chiles (stems and seeds removed)
1 dried ancho chile (stems and seeds removed)
2 cups shredded jackfruit, drained
4 cups vegetable broth
2 cloves garlic
1/2 onion, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 tablespoon white vinegar
Salt to taste
8 small corn tortillas
Chopped cilantro and onion for serving
Lime wedges
Consommé for dipping (optional)

Instructions

1. Soak guajillo and ancho chiles in hot water for 20 minutes to soften.
2. Drain and blend with garlic, onion, cumin, oregano, paprika, and vinegar until smooth to make a rich adobo.
3. Strain the sauce if desired and simmer with 1–2 cups broth to form a dipping consommé or cooking liquid.
4. Add jackfruit to the adobo and simmer 20–25 minutes until tender and flavorful.
5. Shred the softened jackfruit and keep warm.
6. Heat tortillas and fill with jackfruit; serve with chopped cilantro, onion, and lime.
7. Serve with a small bowl of consommé for dipping.

31. Asparagus Pasta Salad

Asparagus Pasta Salad with Pecan Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Fresh peas and asparagus pasta salad with a nutty and aromatic pecan pesto is a fantastic combination to whip up for a quick, tasty vegetarian side dish.

Ingredients

2 cup orecchiette pasta
salt (to taste)
2 bunch asparagus
1 cup peas
1 tbsp olive oil (extra virgin)
1 tbsp lemon zest
2 cup basil
½ cup pecans
½ cup Parmesan (grated)
1 garlic clove
1 cup olive oil (extra virgin)
1 lemon (juiced and zested)
salt (to taste)
pepper (to taste)

Instructions Salad

Fill a medium saucepan with water and add a good pinch of salt. Bring the water to boil and place 2 cups of pasta into rolling water. Cook pasta as per packaging until al dente.
Wash and cut asparagus into smaller pieces on a diagonal.
Bring a medium saucepan of water to boil.
Add asparagus and frozen peas to rapid boiling water and blanch for 2-3 minutes.Drain asparagus and peas with a colander and run under cold water for 30 seconds or so to stop them for further cooking. You can also plunge them into a bowl of icy cold water.

Salad Dressing

Add basil, pecans, grated parmesan cheese and garlic into a food processor or hand blender. Pulse several times.
Scrape down the sides and continue to blend for approximately 1 minute.
While the food processor is running, slowly add the extra virgin olive oil in a steady stream. Blend until a smooth mixture.
Remove the lid and add lemon juice, lemon zest, salt and pepper. Pulse a couple more times.
Taste and adjust flavours as required.

Assembly

Place pasta, asparagus and peas together in a large bowl.
Add pecan pesto dressing and coat pasta well.
Grate lemon zest on top and drizzle extra virgin olive oil.
Serve.

32. Sheet Pan Tofu Brussel Sprouts

Sheet Pan Garlic Tofu & Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Everyone in the family will love this easy-to-make, easy to clean-up sheet pan garlic tofu and Brussels sprouts dinner that is naturally vegan, gluten-free, and bursting with plant-based goodness.

Ingredients

14 ounce package of extra-firm organic tofu (pressed)
2 tablespoon extra-virgin olive oil (divided)
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
Â¼ teaspoon salt
Â¼ teaspoon ground black pepper
1 pound Brussels sprouts (quartered)
Â½ cup dried cranberries
Â¼ cup pumpkin seeds (roasted, salted)
1 tablespoon balsamic glaze

Instructions

Preheat the oven to 400Â°F. Line a baking sheet with foil and brush with 1 teaspoon of extra-virgin olive oil. Set aside.
Drain the excess water from the container of tofu and dice into 1-inch pieces.
Press the tofu between two clean towels for 15 minutes to wick away additional moisture. (New to pressing tofu? See this recipe for additional instructions.)
In a large bowl, whisk together the vinegar, 1 tablespoon of olive oil, garlic, salt, and pepper.
Add the tofu and Brussels sprouts to the bowl and toss gently until all ingredients are well coated.
Transfer the ingredients to the lined baking sheet and arrange in a single layer. Bake for 20 minutes.
Remove the sheet pan from the oven and stir.
Evenly spread the cranberries and pumpkin seeds across the entire sheet pan. Return to the oven and bake for an additional 10 minutes.
Remove from the oven and drizzle with balsamic glaze just before serving.

33. Sweet Potato Bowls

Sweet Potato Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

This Sweet Potato Bowl is the perfect vegetarian fall bowl filled with roasted sweet potatoes and vegetables, grains, greens, chickpeas and finished off with a drizzle of a tahini dressing.

Ingredients

2 sweet potatoes (peeled and cubed)
2 cups of fresh broccoli (stems removed, chopped into small florets)
2 cups of fresh cauliflower (stems removed, chopped into small florets)
2 medium carrots (peeled and diced)
1/2 of a small red onion (sliced)
1 red bell pepper (cut into chunks)
3 tablespoons olive oil
1 teaspoon paprika or smoked paprika
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
1 – 15 ounce can of Garbanzo Beans (drained and rinsed, divided )
2 cups rice (divided )
1 cup of microgreens or greens of your choice (divided )
1/4 cup fresh parsley (chopped)
3 green onions (white and green parts chopped)
1/2 cup tahini
2 tablespoons water
2 tablespoons almond butter
juice of 1/2 of a lemon
2 garlic cloves (minced)
salt and pepper to taste

Instructions To prepare the roasted vegetables:

Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).Add the sweet potatoes, broccoli, cauliflower, carrots, red onion and red pepper to a large mixing bowl. Add the olive oil, paprika, oregano, salt and pepper and mix well.Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender. Remove from the oven and set aside in a bowl to cool.

To prepare the dressing:

In a mason jar combine the tahini, water, almond butter, lemon juice, garlic, salt and pepper. Mix well. If the dressing is too thick add additional water and mix again.

To prepare the grain bowl:

In four bowls add the cooked rice, chickpeas, greens and fresh herbs. Once the roasted vegetables are cooled add them into the grain bowl. Drizzle the tahini almond butter dressing over each bowl and serve.

34. Veggie Lasagna

Roasted Garlic White Veggie Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 Servings’]

Roasted garlic white vegetable lasagna made with hearty vegetables, a creamy roasted garlic white sauce, and tons of amazing flavor from the seasonings and spices.

Ingredients

4 cups Roasted garlic white sauce (see below)
1 package Oven ready lasagna noodles
1 cup chopped Spinach (fresh or frozen)
1 cup frozen Mixed vegetables (defrosted)
2 tablespoons Butter
1 cup Mushrooms (choped)
1/2 medium Onion (chopped)
1/2 cup Mozzarella cheese (to top)
1/2 cup Parmesan cheese (to top)
1 tablespoon Italian seasoning (to top)
2 tablespoons Butter
8 ounces Cream cheese
2 cups Half and Half
1 head of Roasted Garlic
1 cup Parmesan cheese
1 cup Water
1 tablespoon Seasoning salt
1 tablespoon Italian seasoning
2 teaspoons Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper

Instructions

Preheat the oven to 350 degrees.
Roasted Garlic White Sauce
Add butter to a large skillet and melt over medium heat. Place cream cheese in the skillet and break it up with a spatula or spoon.
Heat for 5 minutes, then slowly pour in the half and half. Using a whisk, continue to stir the sauce to create a smooth consistency.
Add all of the seasonings into the white sauce and stir until combined. Squeeze the roasted garlic directly into the white sauce.
Using a spatula, break up the roasted garlic into tiny pieces. Sauce will have the texture from the bits of garlic and cream cheese.
Sprinkle the Parmesan cheese into the sauce, and stir to combine. Gradually add water as needed if sauce becomes to thick (one tablespoon at a time).
Remove the sauce from the heat and use immediately, or store it in a jar or container with an airtight lid. Refrigerate for up to one week.
Building the Roasted Garlic White Veggie Lasagna
If using whole mushrooms, gently wipe them clean with a damp paper towel. Roughly chop them into pieces. Chop the onion, set them aside.
In a microwave safe bowl, heat of up the spinach (if using fresh spinach, skip this step), for 5 minutes. Heat up the frozen vegetables in the microwave for 5 minutes as well.
Melt butter in a skillet over medium heat. Add chopped mushrooms and onions, saute for 5-7 minutes stirring constantly. Mushrooms and onions will become soft. Remove from skillet and set aside.
Spray a 9×13 baking dish with non-stick cooking spray. Spoon about 1/4 cup of the white sauce into the bottom of the dish. Spread it out to create a thin layer.
Place one layer of lasagna noodles on top of the white sauce. Add the spinach, mixed vegetable, and mushroom and onion over the lasagna noodles. Be sure to evenly distribute the vegetables over the noodles.
Spoon some of the white sauce over the veggies, enough to cover them- about 1 cup.
Repeat the layers, (steps 5 & 6) until at least 4 layers are created. Top with the remaining white sauce, and sprinkle mozzarella and Parmesan cheeses over the top. Next sprinkle the Italian seasoning on top.
Cover the dish with foil and bake in the oven for 25 minutes. Remove foil and bake an additional 5 minutes, until cheese is golden brown.

35. Pumpkin Mushroom Risotto

Instant Pot Pumpkin Mushroom Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘6’]

This Instant Pot Pumpkin Mushroom Risotto gives you a creamy, rich risotto with minimal fuss thanks to the Instant Pot! This recipe is so easy and versatile, it’s the perfect side dish or main course to make this fall or winter season.

Ingredients

2 tablespoons olive oil
1/2 cup yellow onion (finely diced)
8 oz baby bella mushrooms (thinly sliced)
3 cloves garlic (minced)
1/2 cup dry white wine
2 cups arborio rice
3/4 cup pure pumpkin puree
4 cups vegetable or chicken broth (gluten-free if need be)
1 teaspoon kosher salt
1/2 cup freshly grated Parmesan
2 tablespoons fresh thyme (roughly chopped)
ground black pepper (to taste)

Instructions

Turn pressure cooker to sauté and allow to heat. Add the olive oil to the Instant Pot and let heat for 1 minute.
Add in the diced onions and sauté for 3 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes.
Then, stir in the minced garlic and sauté 1 minute longer.
Pour in the arborio rice and stir the rice until it is coated with the olive oil. Toast the rice for about 2 minutes, stirring frequently.
Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine.
Stir in the pumpkin puree, vegetable broth and salt. Turn off the sauté function and place the lid on the pressure cooker. Set the vent to sealed.
Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure.
Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice.
Stir in the parmesan cheese and fresh thyme. Season with ground black pepper to taste.
Serve immediately.

36. Black Bean Pasta

Black Bean Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘4’, ‘4 servings’]

This Black bean pasta recipe is simple, flavorful and cooks up in just minutes. This tasty recipe offers a healthy option that your family will beg for over and over again. And since it cooks in less than 10 minutes in one pot, you can eat this any night of the week! Plus it’s versatile and offers you a way to make an Italian style bean pasta or a Southwestern version so you’ll never get tired of making it.

Ingredients

olive oil 2 tbsp
small onions (2 diced)
garlic cloves (5 chopped)
green pepper (1 diced)
red pepper 1 diced
black beans (1 cup cooked)
marinara sauce or tomato sauce 1 cup
fusilli pasta 3 cups
water or vegetable broth 2 cups
Italian herb mix or chili seasoning 1 tbsp
ground cumin 1 tsp
Cilantro or parsley to garnish (finely chopped)
salt to taste
sugar (optional ½ tsp)

Instructions Instant Pot Black Bean Pasta

First, turn the Instant Pot onto saute and heat the olive oil in the inner pot. When the oil is hot, add the garlic and onions and saute them for about 1 to 2 minutes or until they are fragrant.
Next, add the diced peppers, black beans, Italian herb mix or chili seasoning, ground cumin, salt, and sugar (if you are using it). Once they are all added, saute for another minute.
After a minute, pour in the water and give it a stir. Make sure you scrape off any food particles stuck at the bottom of the pot.
Once you have scraped down the pot, add the pasta and evenly top it with marinara or tomato sauce. When you have added the pasta, do not stir the pot! Instead, lightly press the pasta down until it’s submerged under the sauce. Doing this will allow it to cook evenly.
Next, close the lid of the pot, set the seal to closed, and pressure cook for 5 mins followed by a quick release.
Finally, carefully open the lid and give the pasta a stir. Serve it in a pasta bowl and garnish with either finely chopped cilantro or parsley.

Black bean pasta on the stove top

You can make the black bean pasta recipe on the stove top if you don’t have an Instant Pot. We highly recommend getting an Instant Pot, because it will cut down the number of dishes you need and the time it takes to cook the pasta.
Here’s what you need to do to make this on the stove top.
First, fill a large stock pot with water and bring it to a boil. Next, add the pasta and cook according to the box’s instructions. This is usually about 10 minutes, give or take.
As the water heats and the pasta cooks, heat the olive oil over medium heat in a large pot. Once the oil is hot, add the onions and garlic and saute for about 1 minute or until they are fragrant.
When the onions are ready, add the green and red peppers and saute for about 1 to 2 minutes or until they start to soften.
Next, reduce the heat and stir in the black beans, Italian herb mix or chili seasoning, ground cumin, salt, sugar (if you are using it), and tomato sauce or marinara sauce. Allow it to simmer for about 5 to 10 minutes or until heated through.
Finally, drain the pasta and mix it into the sauce. Serve the pasta in a pasta bowl and garnish with cilantro or parsley.

37. Pappardelle Pasta Primavera

One Pot Pappardelle Primavera is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’, ‘4 servings’]

A quick and easy vegetarian pasta recipe

Ingredients

1 tablespoon olive oil
1 cup minced onion (about 1/2 medium onion)
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 1/2 cups low sodium chicken stock (or vegetable stock, or water)
1/4 cup heavy cream
8 ounces dry pappardelle pasta
kosher salt (to taste)
4 ounces thin asparagus (tough ends snapped off and cut into 1 1/2-inch pieces)
1 roma tomato (seeded and cut into 1-inch pieces)
1/2 cup quartered artichoke hearts (drained)
2 cups baby spinach
grated Parmesan cheese (optional)

Instructions

Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and saute for about 4 minutes or until light golden.
Add the lemon zest, lemon juice, and chicken stock. Bring the liquid to a boil. Add the pasta. Stir to break up the pasta and add the cream. Stir everything well.
Reduce the heat to medium-low, and cover with a lid. Let the pasta cook for about 8 minutes, or until almost al dente. Taste the sauce and pasta and season it with salt to taste.
Add the asparagus, tomatoes, artichoke hearts, and spinach on top of the pasta, and cover again to finish cooking – about 2-3 more minutes. Stir it occasionally to incorporate the vegetables into the pasta.
When the pasta is cooked to your liking, taste and add extra salt and grated Parmesan cheese if desired.
If the sauce seems too stiff, add additional stock, cream, or water, up to 1/4 cup. The sauce will stiffen up as the pasta cools.

38. Mushroom Enchiladas

Mushroom enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’]

Mushroom enchilada is one of my favorite vegetarian Mexican dinner recipes. It’s easy to make, comforting, and super delicious. It’s a perfect meat free dinner option that your whole family will enjoy.

Ingredients

6 8” flour or corn tortillas
400 grams brown mushrooms (sliced)
1 medium-sized red onion (sliced)
2-3 garlic cloves (minced)
3-4 cups baby spinach
¼ cup chopped cilantro
¼ cup chopped scallion (keep white and green parts separated)
½ cup salsa
1 + ¾ cups enchilada sauce
2 cups shredded cheddar or any melting cheese of choice (around 150 grams)
3-4 teaspoons enchilada spice blend (or any Mexican seasoning blend, adjust to taste)
1 tablespoon olive oil

Instructions

Heat oil in a pan and add sliced onion. Saute until the onion turns translucent.
Add minced garlic and the chopped white part of scallion. Saute for a few seconds.
Add sliced mushrooms and cook until the moisture released by mushrooms dries up and the mushrooms are cooked.
Add enchilada spice blend and saute for a few seconds.
Next, add salsa and saute for a minute.
Add spinach and cook for a few minutes.
Once the spinach leaves get wilted add chopped scallion and cilantro. Mix everything and switch off the stove.
Take a tortilla and spread around 1 tablespoon of enchilada sauce on one corner of it.
Spread a generous amount of mushroom filling on top of the sauce.
Top it with some shredded cheese and roll the tortillas tightly. Repeat the process with all the remaining tortillas.
Spread some enchilada sauce on a baking dish.
Arrange the tortilla rolls on it with the open side down.
Spread the remaining enchilada sauce over the rolls.
Top it with shredded cheese.
Bake in a preheated oven at 200°C (around 400° F) for 18-20 minutes or until the cheese melts and starts getting golden brown patches.
Garnish with chopped onion, cilantro, and scallion. Enjoy!

39. Vegetable Chow Mein

Vegetable Chow Mein Recipe (Instant Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’, ‘6 -8 people’]

Do you ever have one of those nights where you want just want everyone to sit at the table and happily eat dinner, no complaining? This Instant pot Vegetable Chow mein recipe is my go-to recipe for that night. When I make these noodles everyone gobbles them up. They are so easy to make in this instant pot!

Ingredients

Hakka noodles – 16 oz
Snow peas trimmed – 1 cup
Celery/ chopped – 1/2 cup
Broccoli florets – 1 cup
Cabbage / thinly sliced – 1 cup
Green onion – 1/2 cup
Bell peppers / thinly sliced – 1/2 cup
carrots peeled and sliced into matchsticks – 2
Veggie broth low sodium / water – 4 cups
Grated ginger – 1 tsp
Grated garlic – 1 tsp
dark soy sauce – 2 tbsp
sesame oil – 1 tsp
vinegar – 1 tbsp
sriracha sauce / any red chilli sauce – 1 tbsp
Ketchup – 1 tbsp
Light brown sugar – 1 tbsp

Instructions

In a medium bowl, add veggie broth, soy sauce, vinegar, ketchup, ginger, garlic, sriracha sauce, sesame oil, and brown sugar. Whisk until evenly combined. Taste and adjust as needed.
Pour the above sauce into the pot.Spread noodles in the pot.
Seal your Instant Pot and set to manual, high pressure, 5 minutes.
When Instant Pot is done cooking, do a quick release (do not do the natural release as it will cause the noodles to overcook).
Open the lid and Stir the noodles with tongs several times, breaking up any that may have clumped together during cooking. During this stirring,add in the veggies, broccoli florets and snap peas and close the lid for 1 minute.
Open the lid and dish out. Sprinkle some sesame seeds and green onion and serve.

40. Dal Makhani

Dal Makhani Recipe (Indian Butter Lentils) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT135M · Yield: [‘8’, ‘8 servings’]

If you’re a fan of creamy, aromatic, restaurant style dal makhani (Indian butter lentils), I’ll show you how easy it is to make this recipe at home!

Ingredients

1 cup dried whole black lentils ((aka urad dal))
1/2 cup dried red kidney beans
8 cups vegetable stock ((or chicken stock for richer flavor))
3 tablespoons clarified butter ((aka ghee))
2 large onions ((chopped))
6 large cloves garlic ((crushed using a mortar and pestle or grated on a microplane))
1 inch piece fresh ginger ((grated on a microplane))
1 bay leaf
1 cinnamon stick
2 cardamom pods ((cracked open))
2 whole cloves
2 dried hot red chilies ((more or less to taste))
1 1/2 tablespoons garam masala spice mix
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon Kashmiri chilli powder
3/4 teaspoon sweet paprika
1/4 teaspoon ground fenugreek seeds
1/4 teaspoon black pepper
1 teaspoon coarse kosher salt
14.5 ounce can petite diced no-salt-added tomatoes
6 ounce can tomato paste
4 tablespoons unsalted butter ((cut into 4 pieces))
1/2 cup heavy whipping cream
Sliced red onion
Jalapeno slices
Sliced scallion
Fresh cilantro leaves
Heavy whipping cream

Instructions The Night Before:

Add the black lentils and red beans to a large bowl; fill the bowl with room temperature water and soak overnight (8 to 12 hours).

The Day Of:

Cook the beans. Rinse and drain the legumes next day, picking out any impurities (such as small pieces of rock). Add them to a 5-quart pot along with the vegetable stock. Bring up to a boil, then cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
Create the base flavor.Caramelize the onion. While the beans cook, heat the ghee in a large skillet over medium to medium-high heat. Add the onion and cook until soft and deep caramel in color, about 15 minutes, stirring occasionally. You can add a splash of water or turn the heat down at any point if the onions start to get too dark or the pan starts to get too hot.Add the aromatics. Once the onion is caramelized, turn the heat to medium (if it wasn’t there already) and add the garlic and ginger; cook 1 minute, stirring constantly.Sauté the spices. Add the bay leaf, cinnamon stick, cardamom pods, cloves, red chilies, garam masala, coriander, cumin, Kashmiri chilli powder, sweet paprika, fenugreek, and black pepper. Cook until fragrant, about 20 seconds, stirring constantly. Remove from the heat.
Incorporate the spiced caramelized onions into the beans. After the lentils and beans have cooked for 1 hour, stir in the onion/spice mixture, the diced tomatoes, and the tomato paste.Gently simmer (uncovered) until the sauce is somewhat thickened and the lentils and beans are fully tender, about 45 minutes to 1 hour, stirring frequently. (TIP: You can cover the pot or add a splash of water or stock if the sauce gets too thick before the lentils and beans are tender.)
Finishing touches and serve. Turn off the heat and stir in the butter and cream. Serve topped with any garnishes you like, along with rice or Indian bread.

41. Vegetarian Chili

Vegetarian Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 1.5 cup servings’]

This is the Best Vegetarian Chili Recipe! Easy to make, vegan, and delicious – this hearty plant based chili is loaded with beans and veggies!

Ingredients

2 tablespoons olive oil
1 cup onion (minced)
1 tablespoon garlic (minced)
1 cup bell peppers (chopped in small squares – 1/2 inch)
1 cup carrots (minced)
28 oz canned crushed tomatoes
1 tablespoons paprika
1/4 teaspoon red pepper flakes (omit for less spicy)
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt (optional)
1/2 teaspoon ground turmeric
1 15 oz can kidney beans (rinsed & drained – low or no salt)
1 15 oz can pinto beans (rinsed & drained – low or no salt)
1 15 oz can black beans (rinsed & drained – low or no salt)
1 cup vegetable broth (low or no salt)
1 cup frozen corn

Instructions StoveTop Instructions:

In a pan, heat your olive oil. Sauté onions, garlic, peppers and carrots for about 5 minutes until translucent.
Stir in crushed tomatoes, spices, beans and vegetable broth. Bring to a boil.
Once boiling, reduce to a simmer and cook on low heat for 15-20 minutes.
When finished cooking, stir in frozen corn. Serve & enjoy!

Crockpot Instructions:

In a pan on the stove, heat your olive oil. Sauté onions, garlic, peppers and carrots for about 5 minutes until translucent. Add to the crockpot base.
Stir in crushed tomatoes, spices, beans and vegetable broth to the crockpot base.
Cook on low for 6 hours or high for 4 hours.
When finished cooking, stir in frozen corn. Serve & enjoy!

Instant Pot Instructions:

Set your instant pot to sauté, 5 minute. Add olive oil and heat.
Sauté onions, garlic, peppers and carrots in the oil for about 5 minutes until translucent.
Stir in crushed tomatoes, spices, beans and vegetable broth. Stir WELL, making sure to scrape off any browned bits on the bottom of the pot.
Close the instant pot, set to sealing, manual high pressure for 4 minutes.
When finished cooking, quick release and stir in frozen corn. Serve & enjoy!

42. Roasted Butternut Squash with Bacon, Leeks, and Goat Cheese

Roasted Butternut Squash with Bacon & Leeks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Butternut squash and leeks, oven roasted in a honey-bacon glaze and finished with blue cheese crumbles and crispy bacon. Serve as a main dish or hearty side.Inspired by the BLBB pizza at Soltice Wood Fire Pizza, Hood River, Oregon.

Ingredients

1 medium butternut squash (2-3 pounds)
2 large leeks (3 medium; 4 small)
¼ pound thick-cut bacon (3-4 strips; cut into ½-inch batons)
1½ tablespoons honey (or maple syrup)
1 tablespoon butter
1-2 teaspoons hot sauce
2 ounces crumbled feta (blue cheese, or goat cheese)
½ teaspoon salt
¼ teaspoon sweet paprika
¼ teaspoon freshly ground pepper

Instructions

Preheat the oven to 400°F (205°C).Line a large rimmed baking sheet with parchment paper or a silicone mat.

Cube the Butternut Squash

To prepare the butternut squash, first (A) cut off the top and bottom, and then (B) cut it in half horizontally where the narrower top meets the wider bottom. Use a vegetable peeler to peel the squash top and bottom (C). Cut the bottom of the squash in half and scoop out the seeds (D).
Once the squash is cut and cleaned, cube it into ¾- to 1-inch cubes. Set aside.

Prep the Leeks

To prepare the leeks, begin by cutting off the roots and the darkest part of the green tops.
Cut each leek in half lengthwise. At this point, fan the leaves and rinse the leeks well, as they tend to trap a lot of sand and debris.
Cut the cleaned leeks into ¾-inch pieces. Set aside.

Roast the Vegetables

In a large cast iron skillet, cook bacon pieces over medium heat until crispy.
When the bacon pieces are crisp, remove the skillet from heat, and remove the bacon to a small dish. Set aside.
To the drippings remaining in the skillet, add butter, honey, and hot sauce, and toss to combine.
Add the cubed butternut and cut leeks to the pan and toss to coat them thoroughly with the honey-bacon mixture. Season with salt, pepper, and paprika and toss once again.
Pour the butternut and leeks onto the parchment-lined baking sheet.
Roast the vegetables in a preheated oven until they are tender; 30-40 minutes. Use a flat spatula to turn the mixture halfway through.
Remove the butternut mixture to a serving dish. Sprinkle with the cooked bacon pieces and crumbled bleu cheese. Season to taste with additional salt, pepper, and/or paprika, and garnish with thin slices of fresh leeks.

43. Eggplant Casserole

Slow Cooker Eggplant Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT360M · Total: PT380M · Yield: [‘8’, ‘8 servings’]

Slow cooker eggplant casserole is an easy but amazing dish made with fresh eggplant, portabella mushrooms, sauce and lots of cheese. This vegetarian recipe works as both entrée and main course and will quickly become a fan favorite!

Ingredients

1 large eggplant
6 portabella mushroom caps
24 oz. marinara sauce
1 lb. sliced mozzarella cheese
1 cup grated parmesan cheese
½ cup chopped fresh basil
1 tsp garlic powder
1 tsp onion powder

Instructions

peel eggplant and slice into slices that are about 1-inch thick. Thicker slices (such as 2-inch slices) will take longer to cook
lay eggplant in a colander and toss with salt. allow to sit for 30 minutes or so.
pat eggplant with a paper towel to remove any excess moisture
remove stem from portabella mushrooms, if applicable
place grated parmesan, garlic and onion powder together in a small bowl and stir to combine
spray slow cooker with non-stick spray
spread a few tablespoons of sauce around bottom of slow cooker
add a layer of eggplant
cover with thin layer of sauce
sprinkle with a layer of the parmesan mixture
sprinkle some chopped basil on top
next, place of layer of sliced mozzarella until fully covered
repeat this 5 step sequence with portabella caps in place of eggplant (sauce – portabella – parmesan mixture – basil – sliced mozzarella)
repeat the 5 step sequence again with eggplant this time (sauce – eggplant – parmesan mix – basil – mozzarella)
Be sure to finish with a layer of cheese on top.
cover and cook. slow cooker time should be 4-6 hours on low until all vegetables are fully cooked through
cut into squares and enjoy a wonderful slow cooker meal!

44. Zucchini Stir Fry

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

1 Tbsp sesame oil
2 medium onions (sliced)
3 small zucchinis (sliced and halved (or 2 medium zucchinis))
2 Tbsp soy sauce (or coconut aminos)
4 garlic cloves (minced)
2 tbsp sesame seeds
salt and black pepper to taste

Instructions

Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
Add in the zucchini and cook for another 5 minutes stirring throughout.
Add in the soy sauce and garlic. Cook for another 3-5 minutes.
Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
Salt and pepper to taste.

45. Teriyaki Tofu and Vegetable Kabobs

Teriyaki Tofu and Veggie Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT27M · Yield: [‘5’, ‘5 servings’]

Ingredients

3 tbsps olive oil
3 tbsps low sodium teriyaki sauce (Can sub in low sodium soy sauce)
1.5 tbsps honey
1 cube garlic
1 package extra firm tofu
Veggies of choice ((I used onions, mushrooms, eggplant, red peppers, and orange peppers))
Olive Oil Cooking Spray or Olive Oil for brushing on veggies
Skewers (either either metal or wooden ones). Get them online or in the produce or meat section of your supermarket.

Instructions

Wrap and press tofu for at least 20 minutes to an hour.Mix olive oil, low sodium teriyaki sauce or low sodium soy sauce, honey, and garlic together.Pre-heat oven to 400 degrees FarenheitPour the marinade over the tofu and let it marinate for 20 minutes. Then cut up the tofu and make sure the marinade covers every bit of it by tossing the cubes in it. Cut up veggies.Take your veggies and cut up tofu and placed them on skewers onto your parchment paper on a sheet pan. Take your oil spray (I like Pomepian) and spritz over veggies. Cook tofu and veggies for around 27 minutes or until your desired doneness – they will be soft. Serve!

46. Eggplant Parmigiana

Eggplant Parmigiana is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

2 medium eggplants, sliced into 1/4 inch rounds
Salt to draw moisture
1 1/2 cups breadcrumbs
2 large eggs, beaten
1/4 cup olive oil
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil leaves for garnish (optional)
Pepper to taste

Instructions

1. Salt the eggplant slices and let rest 20–30 minutes to draw moisture; pat dry.
2. Set up a dredging station with breadcrumbs and beaten eggs.
3. Dip each eggplant slice in egg, then coat with breadcrumbs.
4. In a skillet, heat olive oil and pan-fry the breaded slices until golden on both sides; drain.
5. Preheat oven to 375 degrees Fahrenheit.
6. Spread a thin layer of marinara in a baking dish; layer fried eggplant, more sauce, and mozzarella; repeat layers as needed.
7. Top with parmesan cheese and pepper.
8. Bake 25–30 minutes until hot and bubbling; let rest 10 minutes before serving, garnished with basil if desired.

47. Farro with Sundried Tomatoes and Arugula

Italian Farrotto With Sundried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [‘4’, ‘4 servings’]

A fast and healthy one-pan meatless meal

Ingredients

1 tablespoon olive oil
1 small onion (chopped)
1/4 cup julienned sundried tomatoes (packed in oil or herbs, drained)
2 medium garlic cloves (minced)
1 1/4 cups uncooked Farro
1/4 cup white wine (optional)
3 cups low sodium chicken stock
2-3 cups loosely packed arugula (or other leafy greens)
4–5 large fresh basil leaves (sliced thin)
1/8 teaspoon Kosher or sea salt (or to taste)
1/3 cup grated Parmesan cheese (optional)

Instructions

Heat oil in a large sauté pan, and sauté onions for about 5 minutes on medium-high heat until golden.
Add sundered tomatoes and garlic and saute for another minute. Add the farro and sauté for about 30 seconds to toast farro.
Add the wine if using, and stir until the liquid is absorbed.
Add about 2 1/4 cups of the chicken stock to the pan. Stir to combine and bring the mixture to a boil.
Reduce heat to low, cover, and let the farrotto simmer for 30 minutes or until Farro is tender.
For a creamy farrotto, add extra liquid as needed, about 1/4 cup at a time until the grains are cooked to the desired consistency. This should take about 10 more minutes.
Stir in arugula or other greens and let them wilt.
Add the fresh basil and stir to combine. Taste and season with salt.
Add cheese if desired.
Serve with additional grated cheese if desired.

48. Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

2 tbsp olive oil
1 small onion (diced)
4 medium carrots (peeled and diced)
4 stalks of celery (diced)
4 cloves garlic (minced)
1 tsp dried oregano
2 cups vegetable broth
6 cups water
salt and black pepper to taste

Instructions

In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
Add the carrots and celery. Saute for another 5 minutes.
Add garlic and dried oregano. Cook for 30 seconds.
Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
Serve hot in a bowl.

49. Roasted Cauliflower Tacos

Roasted Cauliflower Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’, ’12 tacos’]

These roasted cauliflower tacos are a weeknight staple at my house. The cauliflower gets tossed in chipotle peppers, adobo sauce, and taco seasoning, then roasted at high heat until it’s crispy and slightly charred at the edges. I pile it onto charred corn tortillas with cilantro lime crema, shredded red cabbage, and avocado. The whole thing is on the table in 45 minutes. This recipe is gluten-free and vegetarian, and can easily be made dairy-free and vegan!

Ingredients

1 head cauliflower ((about 2 lbs) cut into small florets, 5-6 cups total)
3 tablespoons adobo sauce (from a can of chipotle peppers in adobo*)
2 chipotle peppers in adobo sauce (finely chopped*e)
3 tablespoons olive oil (or avocado oil)
1½ tablespoons taco seasoning
1 tablespoon fresh lime juice
1 cup sour cream (or greek yogurt)
2 tablespoons fresh lime juice
1 teaspoon lime zest
2 tablespoons fresh cilantro (finely chopped)
½ teaspoon salt
12 gluten-free corn tortillas (charred)
1 cup red cabbage (shredded (about ¼ of a small cabbage head))
1 avocado (sliced)
¼ cup fresh cilantro (roughly chopped)
1 lime (cut into wedges)

Instructions

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
In a small bowl, whisk together 3 tablespoons adobo sauce, 2 chipotle peppers in adobo sauce, 3 tablespoons olive oil, 1½ tablespoons taco seasoning, and 1 tablespoon fresh lime juice until smooth.
Add 1 head cauliflower, cut into florets, to a large bowl. Pour the sauce over the top and toss until every floret is evenly coated.
Spread the cauliflower in a single layer on the prepared baking sheet. Give each floret a little space, if they’re crowded, use two baking sheets. Roast at 450℉ for 30 to 35 minutes, stirring 2 to 3 times, until the cauliflower is tender, crispy, and charred at the edges.
While the cauliflower roasts, make the cilantro lime crema. Combine 1 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 2 tablespoons fresh cilantro, and ½ teaspoon salt in a small bowl and stir until smooth. Refrigerate until ready to serve.
Char 12 gluten-free corn tortillas, one at a time, directly over a gas burner on low for about 30 seconds per side. If you don’t have a gas stove, warm them in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 30 seconds.
To assemble, layer the roasted cauliflower onto the charred tortillas. Top with 1 cup red cabbage, 1 avocado, and a drizzle of cilantro lime crema. Garnish with ¼ cup fresh cilantro. Serve with 1 lime cut into wedges on the side.

50. Brie and Fig Grilled Cheese

Brie and Fig Grilled Cheese! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT5M · Total: PT7M · Yield: [‘1’, ‘1 serving’]

A tasty and different grilled cheese sandwich! Another variation: add raspberry jam to one slice of bread and fig to the other, the combo will rock your world!

Ingredients

2 slices of your favorite artisan bread (I used a Toasted Sunflower Honey Loaf Gluten free friends use your favorite GF bread.)
2-3 slices of double cream brie (allow to soften on counter before hand for easier melting)
Adriatic fig spread
butter

Instructions

Place panini pan on cooktop on med/high heat
Slice bread 1/2″ thick, spread one slice generously with fig spread.
Top with 2-3 slices of brie cheese. Top with second slice of bread.
When pan is hot add butter to center of pan.
Use a brush or swirl pan to spread butter out to accommodate sandwich.
Place sandwich on pan and top with press. Lower heat to med/low. Let sit for 2 minutes and then check bottom piece of bread. When golden and crispy turn over and place press on sandwich again.
Allow to cook until cheese is melted and bottom piece of bread is crispy and golden.
Cut in half on the diagonal and serve.

51. Gnocchi Gorgonzola

Gnocchi Gorgonzola (Gnocchi alla Gorgonzola) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

Gnocchi gorgonzola will surprise you if you think you don’t like gorgonzola cheese! It’s a creamy 3 ingredient dish that is ready in minutes.

Ingredients

1 lb gnocchi (preferably homemade (see recipe links in NOTES))
1 recipe Gorgonzola sauce ((see recipe below and in NOTES))
1 tsp Parmigiano Reggiano (to sprinkle on top (optional))

Instructions

Choose a recipe for: Flour gnocchi, potato gnocchi, or pumpkin gnocchi. Cook the gnocchi in plenty of salted, boiling water until they float and are cooked thoroughly (according to directions).
Gently add the drained gnocchi to the Gorgonzola sauce in a pan.
Stir carefully to coat.
Divide onto four plates, and sprinkle with grated Parmigiano Reggiano cheese, if desired,, and serve right away.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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7. One Pan Roasted Vegetables

8. Vegan Corn Chowder

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12. Vegan Pasta Fagioli

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14. Falafel Spiced Chickpea Flatbread

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20. Four Cheese Stuffed Shells

21. Jackfruit Curry Bowls

22. Tofu Lettuce Wraps

23. Eggplant Curry

24. Pearl Oyster Mushroom Salad

25. Boursin Pasta

26. Peanut Soba Noodles

27. Tofu Satay

28. Ravioli with Sage and Brown Butter

29. Vegan Taco Meat

30. Jackfruit Birria Tacos

31. Asparagus Pasta Salad

32. Sheet Pan Tofu Brussel Sprouts

33. Sweet Potato Bowls

34. Veggie Lasagna

35. Pumpkin Mushroom Risotto

36. Black Bean Pasta

37. Pappardelle Pasta Primavera

38. Mushroom Enchiladas

39. Vegetable Chow Mein

40. Dal Makhani

41. Vegetarian Chili

42. Roasted Butternut Squash with Bacon, Leeks, and Goat Cheese

43. Eggplant Casserole

44. Zucchini Stir Fry

45. Teriyaki Tofu and Vegetable Kabobs

46. Eggplant Parmigiana

47. Farro with Sundried Tomatoes and Arugula

48. Celery and Carrot Soup

49. Roasted Cauliflower Tacos

50. Brie and Fig Grilled Cheese

51. Gnocchi Gorgonzola

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