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Feed your hungry gang this quick and easy, ever-so cheesy green chile enchilada casserole, a supremely satisfying one-pan vegetarian dinner.
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Vegetarian hot dogs are baked with celery, onion, Cheddar and corn bread mix seasoned with sage and black pepper.
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Potatoes and tomatoes are simmered and then mixed with cashews and spinach in this hearty vegetarian main dish perfect for Meatless Monday.
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Light and crisp cream puffs are filled with a savory goat cheese filling in this elegant vegetarian appetizer fit for formal entertaining.
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Layers of beets, hard-boiled eggs, and peas are dressed with a creamy blue cheese dressing and topped with rice noodles in this layered salad.
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Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal.
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Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty.
cooking.nytimes.com
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
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These vegetarian nachos covered in refried beans, jalapeno salsa, pepper Jack cheese, and olives are a satisfying dinner on a busy night.
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This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes.
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.