Rigatoni Puttanesca with Veggie Meatballs
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Entrees
Entrees
Stir-Fried Tofu
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Ricotta Ravioli with Sweet Potato Sauce
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Tofu Scramble Brunch Ring
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Roasted Brussels Sprouts Medley with Nori Strips
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Wild Rice, Shiitake, and Hijiki Salad
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Arame-Vegetable Strudels
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Sweet Potato Shepherd’s Pie
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Mushroom and Wild Rice Hotdish
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Veggie Tamale Pie
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Planet Burgers
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Fruit and Toasted Almond Stuffing
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Chickpea Pot Pie
Vivian Larsen took inspiration from her family's Pennsylvania Dutch heritage to create this vegetarian recipe
Thanksgiving Pot Pie
All the flavors of a feast under one tasty crust
Butternut Squash-Bartlett Pear Soup
Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."
Spicy Tofu Bento Bowl
This salad gives classic veg ingredients an Asian flair. Bento refers to bento boxes, the containers with separate compartments used for take-along lunches in Japan.
Wild Mushroom Socca Stacks
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Mujadara (Rice, Lentil, and Caramelized Onion Pilaf)
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Curried Red Lentil Soup with Lemon
This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.
Grilled Salad Pizza
Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.
Roasted Ratatouille Pizza
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Simple Cheese Pizza
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Gorgonzola, Fig & Spinach Pizza
This sweet and savory pizza is sure to become a weeknight fave.
Fast and Fabulous Pizza Dough
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Chewy Pizza Dough
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Thin and Crispy Pizza Dough
This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
Tofu Shapes with Hummus
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Autumn Vegetable Tagine
This vegan tagine can easily be made gluten-free
Stuffed Cabbage with Brown Rice and Vegetable Sausage
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Spanish Wheat Berry Salad
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Autumn Wild Rice Rissoles
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Curried Sweet Potato Fritters
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Asian Vegetable Cakes with Crunchy Cabbage Salad
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Tasty Tofu Patties
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Chickpea Croquettes with Greek Salad Topping
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Ultimate Veggie Fried Rice
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Vegetables in Thai Red Curry
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Taleggio Tartines with Grape, Watercress, and Red Onion Salad
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Walnut-Stuffed Eggplant
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Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
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Nori, Egg, and Potato Rolls
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Mango-Avocado Rolls
Summer favorites avocado, lime, red bell pepper, and mango fill Vietnamese rice paper wrappers to make these rolls.
Ginger-Miso Yam Wraps
Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.
Seeded Crêpes with Tomato-Mushroom Filling
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Two-Cheese Buckwheat Galettes
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Parisian-style Sweet Crêpes
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Sweet Cornmeal Crêpes with Fresh Blueberries
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Aloo Palak (Spinach and Potatoes)
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Zucchini-Tomato Gratin
For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Pesto-Potato Frittata
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Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg
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Indonesian Tempeh with Green Beans and Crushed Peanuts
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Korean Sesame-Crusted Tofu
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Tropical Curry with Lemongrass and Shallots
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.
Laotian Eggplant with Tomatoes, Onion, and Mint
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Tortellini Veggie Fest
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Summer Vegetable Stacks with Gremolata
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Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
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Smoky Baby Portobello Sliders
Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
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Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts
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Asparagus-Mushroom Bread Pudding
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Chorizo and Potatoes Tinga
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Caramelized Onion Tart
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Grilled Eggplant with Summer Herb Relish
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Spring Vegetable Risotto
This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
Cheese and Egg on Toast
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Spaghetti Squash with Roasted Tomatoes and Ricotta
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Whole-Wheat Shells with Asparagus, Peas, Feta, and Mint
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Red Quinoa with Beets, Avocado, and Pistachios
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Farro Stew with Peas, Green Garlic, and Watermelon Radish
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Yukon Gold and Baby Spinach Masala
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Thai Red Curry with Green Beans and Eggplant
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Lettuce Risotto
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Banana and Black Bean Empanadas
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Tempeh in Hearty Mushroom-Lager Sauce
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Black Bean Chili with Dark Ale
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Crunchy Burdock with Toasted Sesame Dressing
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Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
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Mixed Vegetable Kootu
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