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Herbes de provence

Brunch-Worthy Scrambled Eggs

Brunch-Worthy Scrambled Eggs

Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.

Provencal Fondue

Provencal Fondue

A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.

Seitan Timbales with Chestnut-Champignon Stuffing

Seitan Timbales with Chestnut-Champignon Stuffing

Baked in elegant individual portions, this delicious main course is easy to assemble. The timbales can be made earlier in the day and reheated just before serving. If you want to try a more elaborate variation on the same recipe, try this tasty roulade.

Seitan Timbales with Chestnut-Champignon Stuffing

Seitan Timbales with Chestnut-Champignon Stuffing

Baked in elegant individual portions, this delicious main course is easy to assemble. The timbales can be made earlier in the day and reheated just before serving. If you want to try a more elaborate variation on the same recipe, try this tasty roulade.

vegetarian times recipe

Seitan Roulade with Chestnut-Champignon Stuffing

This hearty roast showcases two of France’s most treasured autumn treats: chestnuts and mushrooms. The outside of the roulade is made with a soft seitan dough, which is spread on cheesecloth, rolled like a jelly roll, and simmered in broth before it’s filled with Chestnut-Champignon Stuffing. It’s a stunning addition to a holiday table.

vegetarian times recipe

Seitan Roulade with Chestnut-Champignon Stuffing

This hearty roast showcases two of France’s most treasured autumn treats: chestnuts and mushrooms. The outside of the roulade is made with a soft seitan dough, which is spread on cheesecloth, rolled like a jelly roll, and simmered in broth before it’s filled with Chestnut-Champignon Stuffing. It’s a stunning addition to a holiday table.

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Autumn Vegetable Roast with Orzo

Fingerling potatoes, cauliflower, celery root, fennel, and kale are roasted and served with orzo that’s studded with parsley and chickpeas. For a next-day supper of Moroccan-Style Stew, reserve half of the recipe (4 1/2 cups roasted vegetables and 2 cups orzo mixture).

Cherry Tomato and Tapenade Tartlets

Cherry Tomato and Tapenade Tartlets

Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.

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Herb-laced Olive Medley

An overnight soak in a marinade of olive oil, garlic, lemon, and herbs turns plain olives into a taste sensation. This recipe calls for brine-cured olives, but you can use any type you prefer, even canned.

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Tempeh-Oatmeal Meatloaf

Cooked oatmeal provides the binder for raw oats, tempeh, onions, tomatoes, and spices in this home-style favorite. If you don’t have herbes de Provence in your spice collection, substitute Italian seasoning mix, fines herbes, or 2 teaspoons poultry seasoning.

Ultimate Veggie Fried Rice

Ultimate Veggie Fried Rice

Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.

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