Rösti Casserole with Baked Eggs
Black Bean and Cheese Enchiladas with Ranchero Sauce
Lentil-Barley Burgers with Fiery Fruit
Vegetable "Meat" Loaf
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
Tuscan White Bean Soup with Escarole
Fontal Polenta with Mushroom Sauté
Brown Butter Gnocchi with Spinach and Pine Nuts
Orzo Salad with Spicy Buttermilk Dressing
Perfect for Meatless Mondays, this eggplant parmesan recipes is not only delicious, but it's also lighter than traditional chicken and veal options. Make eggplant Parmesan instead of lasagna, and you'll skip many unnecessary carbs and grams of fat, but you still get to enjoy all the ooey-gooey cheesy goodness. When breading the eggplant, use whole-wheat panko instead of regular panko. The whole-wheat version holds up better during cooking, and it won't become soggy as quickly. Don't skimp on the fresh basil, and be sure to save enough cheese for the final crispy, cheesy layer.
Three-Bean Vegetarian Chili
Potato, Turnip, and Spinach Baeckeoffe
Translated from the French Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich. Mushroom caps deliver all the umami goodness you want from meat but without the saturated fat and calories. Onions, potato, spinach, and turnips load this dish full of hearty vegetables. Gruyère cheese is assertive, and since it goes on top to make a cheesy crust, you'll want to substitute with something equally firm, like fontina or Havarti. Serve with a oaky white wine.
Poblano, Mango, and Black Bean Quesadillas
Fall Vegetable Curry
This one-dish vegetarian main hits all the right notes: warm, hearty, and (perhaps best of all) ready in under 30 minutes. If Indian curries seem out of reach, start here. Earthy and fragrant, Madras curry powder is the only spice you need. While you could incorporate several vegetables into the curry, we find that the sweet potato, cauliflower, and tomato combo creates the perfect balance. For a richer, creamier curry, stir in about 1/4 cup light coconut milk just as the curry finishes cooking. If you’d like a little heat, stir in 1/4 to 1/2 teaspoon ground red pepper with the curry powder.