Entrees

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Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when it’s time for dessert.

Pull all those leftover condiments out of the fridge and pick your favorite to pair with this simple dish. Serve with steamed rice.

Pigeon peas, rice, and curries are staple dishes in Caribbean kitchens. We’ve kept the curry seasoning mild so the recipe will be kid friendly, but you can always boost the flavoring of the squash by using more (or a hotter) curry powder. Serve with a side of steamed greens.

Kids will never guess just how loaded with good-for-them vegetables this pasta favorite is.

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A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, and then simply prepare the French toast right before serving.

Slide fried eggs between tortillas slathered with refried beans, and you get this fun twist on a Mexican favorite that you can eat with your hands. Serve with your favorite prepared salsa.

You can prepare the cauliflower and salsa a day ahead, then cook them with the tortillas right before serving.

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Maitake mushrooms, also known as hen-of-the-woods, ram's head, or sheep's head mushrooms, have a woodsy, smoky flavor that pairs well with roasted vegetables.

This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.

Shiitake mushrooms replace ham in this classic French café sandwich.

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

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Lightly wilted arugula lends a fresh, green, peppery flavor to this quick pasta recipe. The dish is a great way to use up bunches of arugula that are slightly wilted or just past their prime.

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.

When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.

Cubes of green onion and mushroom omelet turn a quick noodle soup into a meal. To make the recipe vegan, substitute diced tofu or baked, seasoned tofu for the omelet.

This vibrant soup is flavored with ponzu, a citrus-based Japanese sauce that adds a salty tang. Many ponzu sauces are made with bonito (fish) flakes, so read the label carefully before choosing.

Spice up a weeknight dinner with a quick curried noodle dish.

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Fresh spinach is simmered with olive tapenade and feta cheese for a tangy base to this rice dish. Some prepared tapenades are made with anchovy paste, so be sure to read the label before buying.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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Serve with your favorite salsa and hot sauce.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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Winter squash, cauliflower, mushrooms, and Brussels sprouts make a colorful roasted vegetable assortment that’s enhanced with a little sweetness and spice.

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This sushi bowl recipe comes from Isadora Lassance of shelikesfood.com

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.

Millet cooked in apple juice makes a tender, flavorful base for these brunch beauties. Be sure to use a wide turner or spatula when flipping these light, delicate pancakes.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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This spicy pasta dish makes a quick-and-easy weeknight dinner.

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Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger.

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