This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It's a family favorite dinner party recipe.
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.
Creamy White Bean Enchilada Soup with green chiles and corn is the ultimate 30 minute vegetarian soup. Freezer-friendly and great for meal prep or easy weeknight dinner.
This vegetarian pozole gets tons of flavor from poblano peppers and ancho chile powder. Learn how to make this healthy stew in your slow cooker.
You won't even miss the meat in this easy vegetarian bolognese sauce! This meatless meal has all the traditional flavors you'd expect from a classic bolognese, but it's loaded with veggies, walnuts, and quinoa!
Vegetarian Sloppy Joe's, an easy to make family favorite recipe that gets rave reviews, naturally vegan, freezer friendly, and feeds a crowd!
Crispy baked cauliflower pieces are coated in an orange sauce. It's like orange chicken but with cauliflower instead!
Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready. Place Spinach in a bowl. Drizzle with a bit of dressing then toss. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy). Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!
No recipe required.
Do it for the sauce.
These bite-sized lentil patties are crispy on the outside yet soft and flavorful on the inside. Pair them with a side of garlicky lemon tahini dip, and you'll be licking your fingers clean!
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
The best vegan Tempeh Taco Meat recipe that’s ready in 10 minutes! Use it in tacos, burritos, bowls, and salads!
This extra-cheesy, pillowy focaccia pizza is the ultimate homemade pie for your next pizza night.
This is a Middle Eastern dish and the quintessential salad: fresh, crispy, colorful and full of flavor.
Bursting with colorful veggies and cheesy eggs, these vegetarian breakfast recipes will make even the most passionate meat-lover forget about bacon!
This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh flavors. This chili will fill you up and fuel you through your busy day!
