Braised Celery Root with Chickpeas and Saffron
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Entrees
Entrees
Wild Rice with Glazed Carrot and Tomato Ragoût
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Mixed Vegetable Kootu
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Enchiladas Verdes
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Caramelized Onion and Broccoli Raab Pizza
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Classic Baked Macaroni and Cheese
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Sprouted Pasta Sauce with Spelt and Buckwheat Gemelli
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Cumin and Bean Sprout Quesadillas
The nifty thing about this quesadilla is that the sprout filling sticks inside, so you don’t have bits of veggies falling out when you eat it.
Spicy Broccoli Sprout Sushi
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Smoky Black Bean Tostadas with Garlicky Greens
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Lemony Bulgur with Asparagus and Spinach
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Spicy Asian Stir-Fry with Whole-Wheat Linguine
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Green Tea Rice with Vegetables
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Chipotle and Butternut Squash Enchiladas
A recipe inspired by Ann Arbor, Michigan vegetarian restaurant Seva
Quinoa-Stuffed Peppers
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Spicy Egg and Vegetable Fried Rice
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Forbidden Rice Stovetop Bibimbap
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Whole-wheat Spaghetti with Sautéed Leeks, White Beans, and Walnuts
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Fiery Tofu with Red Chiles, Orange, and Ginger
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Tempeh au Vin
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Deep-Dish Skillet Pizza
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Deep-Dish Rutabaga-Fennel Gratin
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Chopped Frisée and Radicchio Salad
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Vegetable Gyoza and Edamame Succotash
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Smothered Cajun-Spiced Squash
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Ultimate Vegan Lasagna
This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.
Fettuccine with Three-Herb Pesto, Black Kale, and Oyster Mushrooms
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North Indian Spiced Cabbage, Fennel, and Onions
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Crispy Gnocchi with Brussels Sprouts and Mushrooms
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Artichoke and Green Olive Soufflé
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Warm Barley Salad with Baked Tofu
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Kitchari with Cauliflower & Peas
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Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce
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Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce
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Spicy Sausage and Turnip Green Ragoût
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Tofu Cutlets with Cilantro Pesto
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Tempeh Cutlets Provençal
Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.
Braised Seitan Cutlets in Mushroom and Red Wine Sauce
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Vietnamese Hot Pot
Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.
Roasted Beets and Parsnips with Black Olives and Oranges
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Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas
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Herb-Roasted Winter Veggies
These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.
Sesame-Roasted Sweet Potato Wedges with Broccoli
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Winter Squash with Spicy Maple Chestnuts
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Black Bean-and-Plantain Burritos
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Buddha’s Happy Belly of Curried Lentils
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Six-Cheese Gnocchi Parmesan
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Chilean Corn and Un-turkey Chowder
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Crispy Mustard Cutlets with Tarragon Mushrooms
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Mushroom, Cheese, and Vegetable Strudel
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Spaghetti and Neat Balls
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Basmati and Wild Rice over Acorn Squash with Braised Vegetables
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Seitan Satay with Peanut Sauce
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Sweet-and-Sour Red Cabbage with Apples and Tempeh
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Spicy Fall Stew Baked in a Pumpkin
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones.
Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
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Quinoa Fettuccine in Mushroom Broth with Truffle Oil
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Rice, Potato, and Soy Spaghetti with Roasted Broccoli “Pesto”
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Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
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Multipurpose Black Bean Filling
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Roasted Vegetables with Quick Harissa Marinade
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Double Coriander Eggplant Tagine
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Chickpea Tagine with Cinnamon, Cumin, and Carrots
Carrots and raisins make this a slightly sweet stew
Spinach and Sun-Dried Tomato “Spaghetti”
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Vegan Italian Wedding Soup
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Unemployed Shepherd’s Pie
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Vegetarian Osso Buco with Asparagus-Mushroom Orzotto
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Blue Cheese Buckwheat Crêpes
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Syrah-Marinated Grilled Portobello Mushroom Burgers
Super-tasty (non-boring) grilled protobello burgs
Saag Paneer
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Vegetable Paella with Tofu
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Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan
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Mushroom Rarebit
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Curried Seitan Salad Pita Pockets
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Pressed Cuban Sandwiches
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Spanish Roasted Vegetable Sandwiches
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Essential Mushroom Risotto
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Mexican Rice Soup
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Yakima Valley Polenta
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Heirloom Tomato & Sweet Corn Pizzas
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.