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Showing 13-18 of 18 recipes
Boiled baby potatoes are smashed, roasted until craggy and crisp, then served over lemony herb yogurt for a side that feels restaurant-level.
Roasted sweet potatoes, black beans, rice, avocado, salsa, and lime make a flexible vegetarian bowl for lunch prep or easy weeknights.
Mushrooms, wild rice, thyme, broth, and cream make a cozy vegetarian soup with enough texture for a full meal.
Roasted tomatoes blend into a bright basil soup finished with crisp grilled cheese croutons for a familiar comfort lunch.
Crispy tofu, crunchy vegetables, herbs, and a savory lime-soy sauce make fresh lettuce cups that still feel satisfying.
A creamy vegetarian pasta with white beans, greens, sun-dried tomatoes, and Parmesan that feels hearty without requiring a long simmer.