no meat

Wild Mushroom and Parsnip Ragout with Cheesy Polenta recipe | Epicurious.com

olive oil, divided

onion, coarsely chopped (about 3/4 cup)

garlic clove, finely chopped

thyme

parsnip (about 7 ounces), peeled, finely chopped

mixed wild mushrooms,

miso paste

tomato paste

cornstarch

kosher salt, divided,

red wine

polenta

(or more) whole milk

Parmesan, divided

roasted, unsalted hazelnuts, chopped

Spicy Black Bean and Corn Tacos  recipe | Epicurious.com

hazelnuts,

raw pumpkin seeds

corn,

jalapeño, seeded, finely chopped

red pepper flakes

cilantro,

lime lime

kosher salt, divided

red onion,

black beans, rinsed, drained

cumin

corn tortillas

sour cream

avocado,

Herb-Crusted Cauliflower Steaks with Beans and Tomatoes recipe | Epicurious.com

cauliflower (about 2 pounds)

black pepper, divided

green beans,

garlic cloves, finely chopped

lemon zest

parsley,

panko (Japanese breadcrumbs)

Parmesan

white beans, rinsed, drained

golden or red cherry tomatoes (about 6 ounces), halved

mayonnaise

Dijon mustard

No one can resist this creamy scalloped potato bake with a crunchy golden crust.

Scalloped potatoes

Lurpak Butter

onion, halved, thinly sliced

potatoes

milliliters carton pouring cream (see variation)

nutmeg

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6216028590001&=domain=taste

5348771529001-6216028590001

Delight in the low-fat, vegetarian dinner that is filling to the appetite, not the waistline!

Spicy bean hotpot

olive oil

red capsicum, halved, deseeded, finely chopped

tsp finely chopped deseeded fresh jalapeno chilli

garlic clove, crushed

tsp cumin

(1 1/2 cups) frozen corn kernels

x 800 grams can diced tomatoes

Salt & black pepper

(1/4 cup) light sour cream, to serve

coriander

Serve with rice pilaf (related)

Create a hearty vegetarian main with these Indian-style pumpkin parcels.

Spiced pumpkin & chickpea parcels

peanut oil

brown mustard seeds

tsp coriander

tsp garam masala

tsp turmeric

butternut pumpkin,

brown onion, halved, coarsely chopped

curry leaves

(1 cup) Basmati rice

milliliters (1 1/2 cups) Massel chicken style liquid stock

Lebanese cucumber, finely chopped

(3/4 cup) skim milk natural yoghurt

Spicy potatoes with pappadums

potatoes, peeled, cubed

tbsp ghee (see Notes)

turmeric

tbsp panch phora (see Notes)

tbsp cumin

curry leaves (see Notes)

ginger

pappadums

lemon juice

Tomato kasundi (see related recipe),

For a filling vegetarian stew that the whole family will love, try this sweet potato and bean hotpot.

Sweet potato & red kidney bean hotpot

red capsicum, halved, deseeded, cut into 3cm pieces

tsp Mexican chilli powder

Italian tomatoes

(3/4 cup) Massel vegetable liquid stock

(1 cup) doongara rice

coriander, leaves picked, coarsely chopped

tsp lemon rind

garlic cloves, extra, crushed

These easy, flavorful lettuce wraps are drizzled with a creamy peanut sauce. It&#39;s the perfect combination of light and refreshing, yet satisfying and protein-rich!

Cashew Tofu Lettuce Wraps (Vegan!)

tofu

cashew pieces

green onions

garlic

ginger,

hoisin sauce (gluten-free if needed)

Tbsp. tamari

Tbsp. rice vinegar

maple syrup

Bibb/butter lettuce leaves

Peanut Sauce (for drizzling)

Garnish (optional): mung bean sprouts, sesame seeds, green onions, crushed peanuts

Make the sauce: Add hoisin, tamari, rice vinegar, and maple syrup to a small bowl and whisk to combine. Set aside.

Prepare tofu mixture: Slice green onions, mince garlic, and grate ginger. Crumble/tear tofu into small pieces.

Cook: In a non-stick skillet over medium heat, add crumbled tofu. Sauté for 6-7 minutes until slightly golden, stirring occasionally to prevent sticking. Then add cashews, green onions, garlic, and ginger. Stir and sauté for 2-3 minutes.

Add sauce: Reduce heat to medium-low. Add the hoisin-tamari sauce and cook for 1-2 minutes or until warmed through.

Assemble wraps: Scoop mixture down the center of butter lettuce leaves. (Try not to overfill them.) Drizzle with peanut sauce. Top with mung bean sprouts, sesame seeds, crushed peanuts, or other desired toppings.

Well, today in Calgary we finally got some warmer summer weather, 25°C, and for us that means a lighter dinner.  This recipe fit the bill! Everything came together easily and the flavours are so delicious!! Used some homegrown lettuce for the wraps, too!  This recipe is a keeper!! Thank you so much for sharing such amazing recipes with the rest of us!

Made with Barilla® Three Cheese Tortellini pasta

Barilla® Three Cheese Tortellini with Creamy Parmigiano Sauce, Kale & Pine Nuts

Top 10 no meat recipes from across the web

The most viewed no meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Wild Mushroom and Parsnip Ragout wi...

Spicy Black Bean and Corn Tacos re...

Herb-Crusted Cauliflower Steaks wit...

Scalloped potatoes

Spicy bean hotpot

Spiced pumpkin & chickpea parcels

Spicy potatoes with pappadums

Sweet potato & red kidney bean hotp...

Cashew Tofu Lettuce Wraps (Vegan!)

Barilla® Three Cheese Tortellini wi...

Top 10 no meat recipes from across the web

The most viewed no meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Mushroom and Parsnip Ragout wi...

Spicy Black Bean and Corn Tacos re...

Herb-Crusted Cauliflower Steaks wit...

Scalloped potatoes

Spicy bean hotpot

Spiced pumpkin & chickpea parcels

Spicy potatoes with pappadums

Sweet potato & red kidney bean hotp...

Cashew Tofu Lettuce Wraps (Vegan!)

Barilla® Three Cheese Tortellini wi...

The most viewed no meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine