Entrees

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.