Layers of mushrooms, pasta, parmesan, and creamy spinach sauce just scream “comfort food.” Swap the chicken stock for veggie stock to make it fully meat-free. Get the recipe HERE.
Cauliflower roasted with curry powder and nutmeg gives some exotic flare to the pasta, and it all gets coated with a cheddar-fontina sauce and a crispy breadcrumb topping. Get the recipe HERE.
With two kinds of cheese, black beans, tomatoes, onions, jalapeños, and a ranch sauce, no one will even notice there’s no meat. Get the recipe HERE.
Proof once again that mushrooms are a vegetarian’s best friend. Mix with fontina, goat cheese, and fresh herbs then top with a drizzle of truffle oil and you’ve got a restaurant-quality pizza. Get the recipe HERE.
Your search for the perfect veggie chili can come to an end with this version packed with two kinds of beans, sweet and spicy peppers, and quinoa. Get the recipe HERE.
Homemade tomato sauce, mozzarella, and crispy oven-fried eggplant between bread – how could that be bad? Get the recipe HERE.
If kimchi isn’t already a staple in your home, let this recipe be your jumping off point. Put it on waffle fries (sweet potato or regular) and top with cheese and sriracha-yogurt sauce and you have a winner. Get the recipe HERE.
Pile anything on crispy fried tortillas and it’s going to be delicious. Especially if those things are roasted spiced sweet potatoes and all the tex-mex toppings you desire. Get the recipe HERE.
Take the classic risotto technique, and finish it by melting in brie cheese to make it extra creamy. Then bask in glory. Get the recipe HERE.
Usually beef or lamb based, this shepherd’s pie get its heartiness from mushrooms and lentils instead. Get the recipe HERE.
The Italian-American classic gets a new spin with hearty greens and veggies (but still plenty of cheese). Get the recipe HERE.
This black bean and lentil patty gets topped with avocado, buffalo cheddar sauce, blue cheese crumbles, and…curly fries. Yeah, you’re not gonna miss the beef. Get the recipe HERE.
Thinly sliced parsnips get cooked in a gruyére cream sauce with fresh time for a hearty (yet refined) side dish. Get the recipe HERE.
Pasta, cheese, tomato sauce, more cheese, bake, devour. Get the recipe HERE.
Why bother with take out when something this magical is within reach? Get the recipe HERE.
SPINACH & MUSHROOM LASAGNA
Layers of mushrooms, pasta, parmesan, and creamy spinach sauce just scream “comfort food.” Swap the chicken stock for veggie stock to make it fully meat-free. Get the recipe HERE.
CURRIED CAULIFLOWER MAC 'N' CHEESE
Cauliflower roasted with curry powder and nutmeg gives some exotic flare to the pasta, and it all gets coated with a cheddar-fontina sauce and a crispy breadcrumb topping. Get the recipe HERE.
JALAPEÑO RANCH LOADED NACHOS
With two kinds of cheese, black beans, tomatoes, onions, jalapeños, and a ranch sauce, no one will even notice there’s no meat. Get the recipe HERE.
TRUFFLE MUSHROOM PIZZA
Proof once again that mushrooms are a vegetarian’s best friend. Mix with fontina, goat cheese, and fresh herbs then top with a drizzle of truffle oil and you’ve got a restaurant-quality pizza. Get the recipe HERE.
ROASTED PEPPER-QUINOA CHILI
Your search for the perfect veggie chili can come to an end with this version packed with two kinds of beans, sweet and spicy peppers, and quinoa. Get the recipe HERE.
EGGPLANT PARM GRILLED CHEESE
Homemade tomato sauce, mozzarella, and crispy oven-fried eggplant between bread – how could that be bad? Get the recipe HERE.
KIMCHI WAFFLE FRIES
If kimchi isn’t already a staple in your home, let this recipe be your jumping off point. Put it on waffle fries (sweet potato or regular) and top with cheese and sriracha-yogurt sauce and you have a winner. Get the recipe HERE.
SWEET POTATO TOSTADAS
Pile anything on crispy fried tortillas and it’s going to be delicious. Especially if those things are roasted spiced sweet potatoes and all the tex-mex toppings you desire. Get the recipe HERE.
LEEK & BRIE RISOTTO
Take the classic risotto technique, and finish it by melting in brie cheese to make it extra creamy. Then bask in glory. Get the recipe HERE.
SHEPHERD'S PIE POTATO SKINS
Usually beef or lamb based, this shepherd’s pie get its heartiness from mushrooms and lentils instead. Get the recipe HERE.
KALE & EGGPLANT BAKED ZITI
The Italian-American classic gets a new spin with hearty greens and veggies (but still plenty of cheese). Get the recipe HERE.
BUFFALO BLUE CURLY FRY BURGERS
This black bean and lentil patty gets topped with avocado, buffalo cheddar sauce, blue cheese crumbles, and…curly fries. Yeah, you’re not gonna miss the beef. Get the recipe HERE.
PARSNIP GRATIN
Thinly sliced parsnips get cooked in a gruyére cream sauce with fresh time for a hearty (yet refined) side dish. Get the recipe HERE.
PAN-FRIED VEGGIE RAMEN
Why bother with take out when something this magical is within reach? Get the recipe HERE.