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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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Replace chicken with seitan for this vegetarian take on chicken piccata. We promise it's just as delicious, and it's super quick and easy to make.
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Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.
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Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
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Get Bison Stew Recipe from Food Network
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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A hearty, healthy soup recipe with napa cabbage, white miso, dried shiitake mushrooms, and Japanese udon noodles.
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.