Vegetarian

The BEST Thanksgiving salad. Roasted garlicky kale, squash and chickpeas, crisp apple, pepitas and dried cherries, and a drizzle of roasted garlic dressing.

Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

Baked Gnocchi with Vodka Sauce! Seriously cozy, seriously addicting. Pillowy-tender gnocchi tossed with an easy five-ingredient vodka sauce, baked under a layer of mozzarella, parmesan, and basil.

Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies.

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.

Vegan Burrito Bowls are WHERE IT’S AT. Spicy cauliflower walnut meat, blistered pepper strips, hot fluffy rice, and a heap of black beans. YUM.

Sheet Pan BBQ Tofu! BBQ-spice-crusted baked tofu that’s made in a snap. Serve it in bowls, add it to salads, or eat it straight off the pan!

These Vegan Sheet Pan Fajitas are SO GOOD. Roasted peppers and onions, steak-like portobello mushrooms, some mashed avocado, and a waterfall of spicy cashew queso.

Farmer’s Market Pasta! Vegan, summer veggie-loaded pasta with roasted garlic, olive oil, lemon juice, and a big dollop of herby walnut pesto. THE BEST.