Recipes

Mushroom and Bell Pepper Vegan Quesadillas

Mushroom and bell pepper vegan quesadillas

These simple, light vegan mushroom and bell pepper quesadillas are good served with a hearty grain pilaf or a bean dish. They also make a nice accompaniment to a well-seasoned chili. Photos by Evan Atlas.

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6 Hearty Vegan Soups Under 200 Calories Per Serving

Quinoa, pink bean, and spinach soup recipe

Starting a meal with a veggie-packed vegan soup fills you up in a good way. Hardy vegetables (especially roots and cruciferous veggies), grains, beans, peas, and lentils are quite filling, yet low in calories. more→

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8 Flavorful Vegan Cauliflower Recipes

Cauliflower with breadcrumbs recipe

Cauliflower with Parsley-Pecan Breadcrumbs makes for a comforting duo. In this nourishing and substantial side dish, pecans and lots of parsley add a major yum factor to the crumb topping.

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6 Satisfying Eggplant Recipes

Baked eggplant stacks with tofu ricotta

Baked Eggplant Stacks with Cashew Ricotta just need a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the “ricotta” well ahead of time.
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8 Delectable Vegan Mushroom Recipes

Lentil and mushroom Shepherd's pie recipe

There are no words to describe this Lentil and Mushroom Shepherd’s Pie other than as a deep dish of absolute comfort. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal.
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Tortilla Soup

Tortilla soup

There are many variations on tortilla soup, a southwestern classic. The common denominator is a crisp corn tortilla garnish. This veggie-filled rendition is a light and pleasant way to begin a meal with a southwestern theme — try it with vegan quesadillas. Photos by Hannah Kaminsky.

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5 Simple Ways to Serve Potatoes

Potato oven fries

OVEN “FRIES”: Use one large or two medium potatoes per person (preferably red-skinned, Yukon gold,  or other firm-fleshed variety). Peel the potatoes and cut them into long, 1/2-inch thick fry-shaped strips. Combine them in a large mixing bowl with a modest amount of light olive oil and toss well to coat. Sprinkle with a little salt. Transfer to a nonstick baking sheet. Bake in a preheated 425º F. oven, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once. Note, this is also an excellent way to serve sweet potatoes. more→

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Seitan Jagerschnitzel

Seitan Jagerschnitzel

Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.

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