Skip the tortillas and layer your taco fillings onto protein-rich quinoa in this healthy vegetarian bowl dinner recipe. Top with a dollop of yogurt or sour cream and a splash of your favorite hot sauce.
There are few more welcome sights than a big vat of chilli. The cornbread topping is a glorious golden touch, that everyone can crumble into the spiced meat as they eat, for ballast and crunchy contrast. It makes your life easier and the chilli better if you make the meat up in advance, adding the topping and baking the lot just before you serve. For US cup measures, use the toggle at the top of the ingredients list.
Chipotle, smoked paprika and caramelized mushrooms pack loads of meaty of flavour into these smouldering vegan tacos. The avocado radish salsa is the perfect antidote with its cooling, crunchy finish. Hello friends! I come with tacos. On another subject, can I ask, how much does food cost + budgeting effect your meal planning for the week?...
My invites to tailgate parties usually come with a condition. I absolutely have to show up with this casserole in hand. Since I can whip it up in about twenty minutes flat using only a skillet and a baking dish, this is one condition I'm only too happy to comply with. Most of the time I make it with lean ground turkey. But you can also swap out the turkey and use lean ground beef. This cheesy baked casserole is packed with Mexican flavor, from the spice of the taco seasoning and tomato salsa right on down to the creamy black beans and sweet corn tortillas. It's seriously tasty, seriously easy, and seriously, it's good for you.
Vegan burrito bowl is an easy way to have a healthy lunch, even on a busy day. The recipe is perfect for batch prep, it's naturally gluten-free and full of plant protein.
Our no-soak Pot o' Beans recipe is foolproof and ripe for improvisation.
I could eat a simple bowl of rice, black beans, salsa, and cheddar cheese any day, but this recipe takes that concept to the next level. [Taco Rice](/recipes/food/views/51222630) gives this casserole an ultra-flavorful base to build upon and a mélange of vegetables provides more texture and flavor than you can shake a maraca at. A little cheddar cheese thrown on top is like icing on the cake to this yummy Southwest casserole. So come on, get your veggie on!
This is my ideal three-bean chili. You can make it on the stove, in a pressure cooker, or a slow-cooker, using a little or a lot of heat.
Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better.
These smoky, spicy burritos are stuffed with a delicious medley of brown rice, sweet corn and black beans. Roll up the mixture with tomatoes, lettuce and avocado for an ultra-satisfying meal.
It's good to recognize your flaws, but it's also good to recognize your skills. If there's one thing I know I'm good at, it's making kickass quesadillas. Not authentic, not fancy, not gourmet; just tasty. I mean, let's be honest: You can microwave some pre-shredded cheese on a tortilla, fold it in half, and end up with something tasty. But I'm talking really frickin' tasty here.
This vegan sweet potato walnut chili is so deeply flavourful on its own, with dried chiles, cocoa, Tamari, garlic, beans, and spices. The cornmeal dumplings on top make it extra hearty and comforting as a vegan main. This is a cozy weekend recipe that takes a bit of extra time, but is so worth it.
If you've only ever had refried beans from a can, this should be the next recipe you cook. Homemade refried beans are a game-changer. Use just the right amount of olive oil to cook well-minced onions along with the beans and plenty of their broth. Smoked paprika adds a hint of smoky depth you can't quite put a finger on, my secret ingredient is a finishing splash of freshly squeezed lemon juice. I think it's the element that helps keep the beans from seeming too heavy, and the acidity counters the starchiness of the beans.
Vegan Entrees and Mains Recipes - Veggie Balls, Lasagna, Stuffed Squash, Mac and cheese and several vegan mains. Gluten-free and Soy-free options
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.
King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.
Charred sweet corn, a zucchini-radish slaw, salty cheese, and lime fold into the most summery taco I can dream up.
They pack almost all your daily vitamin C.
Black Eyed Pea Pumpkin Chard Chili. Black eyed peas, pumpkin puree, herbs and spices make this a warming fall chili. Vegan Gluten-free Soy-free Recipe
A delicious plant-based hearty chili inspired by Cincinnati-style chili.
Sticky sweet potato tacos with creamy avocado cilantro sauce is a quick, hearty, flavourful and simple vegan dinner. Naturally gluten-free!
For a satisfying, spicy crunch, try these pinto bean taquitos with some plant-based sour cream, hot sauce and chopped cilantro on top.
This vegan taco recipe is flavour packed. Made with a simple vegan taco meat, topped with crunchy vegetables, and drizzled with my vegan cashew queso cheese sauce. It's simple yet colourful and so gourmet. The perfect vegan dinner idea, ready in 25 minutes, for an evening fiesta at home!
A favorite Rancho Gordo heirloom bean casserole recipe. The smell of garlic and herbs baking alongside the beans, simmering tomatoes, and mushrooms will bring neighbors in off the sidewalk.
Buffalo chickpea chili is an easy vegan recipe with tons of spicy flavour. Finely chopped mushrooms are super meaty! A comforting meal.
Cubes of sweet potatoes roasted with so much spice, it almost forms a crust, atop a schmear of refried black beans, finished with lime, avocado, and more make for easy weeknight tacos so hearty and…
Throughout the year, I make a kick-ass chile verde, a Mexican stew of roasted tomatillos, jalapeño peppers, cilantro, garlic and slow-cooked pork shoulder. My recipe is only slightly adapted from E…
Homemade Tostadas with Baked Tostada Shells take minutes to make and are so much better for you than frying. Just add your favorite toppings!
Vegan Fajita Rice Bowl Recipe that is oil free, gluten free, vegan, and 21 day fix friendly. This plant based dinner can be prepared in 30 minutes, contains 460 calories, 21g of protein, and is about $1.70 per serving.
These pies are filled with Chili Con Carne and topped with corn bread! The corn bread batter only takes a few minutes to make. You can make on large pie or individual pies. You can also add vegetables into the filling - corn and peas would go especially well.
It's that time of year when it's pumpkin spiced everything but you need somethin heartier than a goddamn latte.
A favorite Rancho Gordo heirloom bean casserole recipe. The smell of garlic and herbs baking alongside the beans, simmering tomatoes, and mushrooms will bring neighbors in off the sidewalk.
