Poblano Chile–Cheese Enchiladas
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Entrees
Entrees
Thai Red Curry
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Fresh Tomato Farfalle
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Mini Cherry Tomato Clafoutis
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Raclette-Topped Broiled Tomatoes
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Thai Lemongrass Tofu Skewers
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Grilled Panzanella Sticks
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Tandoori Eggplant Kebabs
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Hoisin “Sausage” and Plum Kebabs
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Mini Burger Brochettes
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Coney Island Chili Dogs
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Sunny Raw Nori Rolls
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Chinese Broccoli with Black Bean Sauce and Garlic
Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.
Baby Bok Choy and Shiitake Mu Shu Wraps
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Thai Basil Curry Vegetables
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Gruyère, Apricot Jam, and Toasted Walnut Panini
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Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame
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Mango-Teriyaki Tofu with Brown Jasmine Rice
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Chilled Noodle Salad with Mango
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Vegan Jamaican Patties with Tempeh
These vegan patties are full of tasty tempeh
Radical Reuben
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Seitan Piccata
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Vita Café’s Vegan, Gluten-Free Mac and Cheese
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Golden Bowl
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Emerald Rice Cakes
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Orange-Chipotle Glazed Tofu
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Potato Pancakes with Avocado Salsa
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Scattered Brown Rice Sushi Bowls
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Maki Garden Rolls
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Nigiri Sushi with Avocado, Cucumber, and Shiso Leaves
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Spinach-Stuffed Artichoke Bottoms
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Curried Baby Artichoke Ragoût
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Beet-Top Crustless Quiche
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Italian Eggplant Ragoût
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American BBQ Tacos
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Stir-Fry Vegetable Tacos
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Spicy Moroccan Chickpea Tacos
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Roasted Tomatillo and Black Bean Tacos
To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.
Indian Dal Tacos
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Jamaican Curried Tempeh Tacos
The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.
Asparagus-Ricotta Phyllo Tart
The phyllo crust on this quiche is a lot lower in fat and calories than a regular piecrust. Choose thick asparagus spears, since thin ones tend to soften too much during baking.
Crunchy Croque Provençal
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Quick Pierogi Bake
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Pita Panzanella
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Broccoli-Potato Stratas
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Edamame Rice Bowls
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Mellow Yellow Rice Noodles with Roasted Peanuts
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Grilled Tempeh Satay
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Kung Pao Tempeh Triangles
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Chili Con Tempeh
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Peruvian Baked Quinoa and Cheese
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Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
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Spring Vegetable Stew with Soft Polenta
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Feta, Tomato, and White Bean Pouches over Polenta Rounds
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Japanese Vegetable Custards with Spicy Tofu
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Vegetable Dumplings and Broccoli over Baby Bok Choy
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Goat Cheese Spinach Flans with Warm Asparagus Salad
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Fettuccine Alfredo with Seared Portobellos
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Snap Peas and Baby Carrots in Carrot “Butter”
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Tortilla “Fattoush” Salad
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Baked Tofu with Peanut Sauce
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Baked Bean Huevos Rancheros
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Butternut Squash and Chickpea Stew with Couscous
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Tofu Fillets with Olives
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Golden Tempeh Curry
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Monte Cristo Sandwiches
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Grilled Sesame-Tofu Skewers with Ginger Peanut Sauce
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Polenta-Greens Cake with Black-Eyed Pea Salsa
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Updated Irish Stew
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Vegetables Wellington
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Chickpea Tacos
Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature.
Spanish Potato Tortilla
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Cavatappi and Chard
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Chard and Chèvre Pizza
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Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese
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Rice Fried Vegetables
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Five-Spice Tofu Triangles
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Crispy Tofu Hearts
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Tofu Frittata with Zucchini and Onion
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