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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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The rolls can be made at the table or prepared ahead of time and stored in the fridge for up to 3 hours. Cover them with a damp clean towel to keep them moist.
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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This recipe for green pea soup (also called English pea soup) combines bright, sweet shelling peas with a bold veggie broth.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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You can substitute brown or green lentils for the red in this dish.
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I have always been a fan of the ubiquitous potato and leek soup. I thought I would try expanding on that idea a little, and adding in some greens. This soup is...
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Get Kale and Cheese Tamales Recipe from Food Network
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This carrot harissa hummus recipe is easy to make. It's made with carrots and harissa for a spicy, smoky twist on the classic hummus favorite.
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Spicy tempeh can be grated and simmered with onion and garlic to make a tasty meatless option for tacos, thanks to this recipe.