Vegetarian Recipes Lo Mein Miso Cauliflower Steaks Lentil Dal topped with Roasted Vegetables Roasted Carrots with Bean Purée and Maple Pepitas Lemony Marinated Lentils with Walnuts and Goat Cheese Bulk Aisle Grain Bowl Kernza Pilaf Veggie Spring Rolls Spaghetti Squash Tempeh Bowls Vegan Tempeh Swedish “Meatballs” Functional Mushroom Soup Roasted Carrot and Parsnip Soup Creamy Polenta with Mushrooms Tofu Breakfast Hash 32-Bean Tacos Lentil and Cauliflower Curry Tacos Red Thai Coconut Curry with Winter Vegetables Broccoli Chickpea Stir-Fry Baked Tempura Veggies with Dipping Sauces and Quick Pickles Wild Rice Pilaf Stuffed Acorn Squash Chef Austin Bartold’s Wild Rice Pilaf Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette Creamy Mushroom Lentil Soup with Sourdough Croutons Lentil and Potato Puff Pastry Cups Chana Masala Baked Lentil Veggie Fritters with Coconut Cilantro Sauce Vegan Carne Asada Tostadas Refried Black Bean Tostadas Chef Austin Bartold’s Roasted Root Vegetables Layered Eggplant Parmesan Curried Vegetables with Brown Rice Veggie Lasagna Springtime Sweet Potato Enchiladas with Cilantro Farro One-Pot Sweet Potato and Kale Stew Charred Green Beans with Celery Root, Corn, and Miso Butter Dressing Carrot-Ginger Soup Vegan Jackfruit Bolognese Sauce
