Wild Rice and Butternut Squash Medley
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Entrees
Entrees
Tuscan-Style Spaghetti with Kale and Cannellinis
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Fettuccine with Red Pepper, Artichokes and Chickpeas
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Crustless Chard and Cheese Quiche
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Black Bean Tacos with Roasted Peppers and Onions
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Baked Eggs in Tomato Cups
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Grilled Japanese Eggplant with Tomato-Caper Salsa
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Amber’s Spicy Sweet Potato and Red Lentil Stew
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Spicy Bell Pepper Frittata
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Shells with Ricotta, Basil and Lemon
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Spaghettini with Walnuts and Parsley Pesto
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Fettuccine with Basil-Tomato Sauce
There's no better way to showcase ripe, juicy summer tomatoes than with this sauce.
Farfalle with Feta and Chipotle
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Strozzapreti with Cheese and Green Peppercorns
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Grilled Vegetable Sandwiches with Tempeh Patties
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Portobello?Swiss Chard Sandwiches
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Tofu Kabobs with Cherry Barbecue Sauce
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Veggie Pan Bagnat
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Toasted Panzanella
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Green Bean Almondine
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Curried Squash, Broccolini and Tofu Bundles
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Three-Pepper “Burger” Fajitas
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Peas and Carrots Polenta Galette
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Tofu-Carrot Cacciatore
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Spicy Grilled Tofu
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Black Bean and Walnut Burgers
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Tortilla Personal Pizza
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Squash Pasta Salad with Vegan Two-Herb Pesto
Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg's Liquid Aminos standing in for Parmesan.
Cottage Cheese Pancakes
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Vegetables and Rice with Pumpkin Seed Sauce
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Roasted Enchiladas with Tomatillo Sauce
Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
Skillet Pizza
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Lemon-Herb Pasta with Artichokes and Green Beans
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Lettuce Quinoa Rolls
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Eggplant and Hummus Wrap
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Provencal Veggie Wrap
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Two-Broccoli Stir-Fry on Soba Noodles
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Cauliflower and Potato Curry
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Gingered Vegetable Tofu Stir-Fry
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Mushroom Fried Rice
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Spicy Peanut Noodles
This is one of those recipes that everyone goes crazy for. Try it on a bed of sliced cucumbers and tomatoes, or serve alongside roasted vegetables.
Rice and Barley with Gingered Adzuki Beans
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Japanese Spring Vegetable Ragoût
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Cheesy Polenta with Basil-Tomato Sauce
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Pesto Potatoes
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Tempeh Tikka Masala with Buttermilk Raita
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Herbed Tofu Lasagna with Zucchini
Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round.
Butternut Squash Lasagna
The tender bite of pasta against the silkiness of the squash purée makes this dish a study in subtle contrasts.
Polenta Lasagna with Creamy Mushroom Sauce
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Mexican-Style Panini
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Peanut Butter Panini with Apples and Raisins
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Alsatian Tempeh Casserole
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Orange Lacquered Tofu
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Garlicky Stuffed Portobellos
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Spicy Eggplant Puttanesca
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Alsatian Parsley Salad Sandwiches
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Smoked Tofu Farfalle Casserole
Heres a new twist on old-fashioned tuna noodle casserole.
Indian Chickpea-Rice Casserole
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Eggplant-Tomato Casserole
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Sformato di Asparagi (Asparagus Terrine)
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Primavera Pasta with Breadcrumb Topping
Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too.
Mole with ?Meatballs?
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Thai Green Curry
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Couscous with Minted Pea Ragoût
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Caramelized Onions and Apples with “Sausages” and Beer
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Spicy Sloppy Joes
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Turkish Rice Pilau with Eggplant and Chickpeas
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Smoky-Spicy Black Bean Quesadillas
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Pumpkin Ravioli with Broth
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Mushroom Quesadillas with Caramelized Garlic
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Mushroom & Leek Strudels
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Creamy Mushroom Tart with Brown Rice Crust
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Enchiladas with Simplified Mole Negro Sauce
Moles can be complex, featuring dozens of ingredients. This beginner-friendly version from the VT archives is simplified but still tasty.
Eggplant Shu Mai Dumplings & Chili Sauce
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Zucchini and Corn Quesadillas
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Thai Rice Pancakes
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Rustic Tomato Galette
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Portobello-Seitan Hash
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Mexicali Pie
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Glorified Ratatouille Shepherd’s Pie
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