Advertisement

Content tagged with “Main dish, vegetarian”

Curried Salad with Egg & Cashews
Here we toss fresh salad greens with a light and creamy dressing, then top with chopped hard-boiled egg, crunchy bell...
Southwestern Salad with Black Beans
Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado...
Smoky Black Bean Soup
This will probably be the most hauntingly delicious black bean soup you’ve ever tasted. The coffee adds a slightly...
Asparagus-Goat Cheese Soufflés
Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a...
Asparagus Salad Topped with Poached Eggs
This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or...
Hoisin-Sesame Salad with Baked Tofu
This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. Try this salad...
Spring Turnip Frittata
Broccoli rabe and turnips are a fantastic pair in this frittata. If you’re shy about the broccoli rabe’s strong flavor...
Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille....
Eggplant & Chickpea Baked Pasta
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint...
Creamy Hungarian Mushroom Soup
Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor....
Sweet Potato & Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the...
Mediterranean Couscous Cabbage Rolls
We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives...
Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an...
Fettuccine with Creamy Mushroom Sauce
Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of...
Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
Paprika & Red Pepper Soup with Pistachio Puree
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an...
Sweet Potato Fritters with Smoky Pinto Beans
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika,...
Sesame-Honey Tempeh & Quinoa Bowl for Two
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian...
Sesame-Honey Tempeh & Quinoa Bowl
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian...
Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain...
Chickpea, Spinach & Squash Gnocchi
Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer...
Cheese Enchiladas with Red Chile Sauce
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental...
Barley Hoppin’ John
Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley...
Szechuan Tofu & Green Bean Stir-Fry
This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the...
Yankee Grits
Sweet maple syrup turns grits in a northerly direction. Milk adds creaminess and gives this satisfying breakfast...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner