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Content tagged with “Main dish, vegetarian” (Page 5)

Potato-Cheese Pierogi with Sauerkraut
Potatoes mashed with sautéed onions and sauerkraut makes a flavorful filling in these yummy pierogi. We used whole-...
Slow-Cooker Vegetarian Lasagna
Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-...
Best Veggie Burgers
These tofu burgers are packed with fresh broccoli, carrots, onion and red bell pepper, which gives them a garden-fresh...
Green Curry Soup
This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for...
Green Soup with Yams & Sage
This kale-and-spinach soup has a beautiful complexity. It’s slightly sweet, with a bright note of lemon and the subtle...
Rustic Parsley & Orzo Soup with Walnuts
This soup recipe is based on a traditional pasta dish that consists of lots of parsley, garlic, chopped walnuts, hot...
Bulgur & Lentils
Caramelized onions add deep flavor to this fast take on the Middle Eastern dish Mjadra, a simple vegetarian recipe...
Lentil Burgers
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a...
Southwestern Sauté with Salsa Grits
Cheesy, salsa-flavored grits are the base for this easy bean and vegetable sauté. Use fresh salsa (found in the market...
Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping....
Very Green Lentil Soup
Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and...
Basic Green Soup
This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice...
Farmers' Market Fried Rice
This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever...
Eggplant Subs with Provolone
A toasted coriander-seed crust gives roasted eggplant slices fantastic flavor that layers exquisitely with spicy greens...
Composed Salad with Pickled Beets & Smoked Tofu
This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with...
Breakfast Burritos
These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day...
Stir-Fried Vegetables in Black Bean Sauce
This fragrant stir-fry of tofu, colorful bell peppers and snow peas is enveloped in a rich, complexly flavored sauce...
Half-Hour Chili
This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry...
Red-Cooked Tofu with Mushrooms
“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish...
Vegan Migas
Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a vegan interpretation of...
Spinach & Feta Soufflé
This elegant spinach and feta soufflé gets its inspiration from spanakopita, the classic Greek pie made with phyllo...
Braised Summer Vegetables with a Green Herb Sauce
This sophisticated dish of braised vegetables—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with...
Stovetop Fideos
Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans,...
Penne alla Primavera
Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads...
Chickpea & Bulgur Stuffed Grape Leaves
Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied...
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