Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad to which you add your favorite beans. and some stone-ground tortilla chips. Photos by Rachael Braun.
This spring vegetable tart looks like a work of art, but it’s so easy to accomplish. Puff pastry isn’t the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. Use a name brand (these are most often vegan, though it doesn’t hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw out—not less, and ideally, not much more. This makes two rectangular tarts that are easy on the cook and gorgeous to behold. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. more→
If you like mushrooms, you’ll enjoy this simple vegan gravy, which is great over seitan, tofu, brown rice or other cooked grains, veggie burgers, and best of all, mashed or smashed potatoes. In other words, this makes comfort dishes even more comforting. This recipe makes about 2 cups. Photos by Hannah Kaminsky.
Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer. Recipe and photo courtesy of Lindsay S. Nixon, adapted from The Happy Herbivore Cookbook.* more→
This hearty combination of seitan, bell peppers, and portabella mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for a Christmas menu. When you’re preparing a multi-course meal, it’s so nice when the entree can be made at the last minute with little hands-on time. If any of your family or guests eat gluten-free, this is obviously not the choice for them. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. For an easy meal, serve with baked or microwaved potatoes or sweet potatoes and a colorful salad. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun. more→
This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner. more→