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Taco Salad

Taco Salad

Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch.

vegetarian times recipe

Quinoa-and–Black Bean Stew

Put a pot of this soup on the stove during the holiday season, and you’ll have a healthful, satisfying supper for a busy weeknight or a casual dinner party. Serve with a tossed salad.

Texas-Style Chili

Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.

Tomatillo Pizza-Dillas

Tomatillo Pizza-dillas

Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.

Provençal Tartlets

Provençal Tartlets

Almost any fresh herb will taste great in place of the thyme and oregano in 
this recipe, but don’t use rosemary—it’s too strong.

Chipotle Asparagus Quesadillas

Chipotle Asparagus Quesadillas

Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.