This spicy, dairy-free spin on traditional lasagna is from Kathy Patalsky’s new cookbook, Healthy Happy Vegan Kitchen.MORE COOKBOOK FAVORITES ↓
Packed with hearty oats, juicy strawberries, and heart-healthy nuts and seeds, these wholesome breakfast bowls are as irresistible as they are satisfying. Bonus: you can eat them hot or cold!
We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including crispy Herb and Mozzarella Fritters, an easy African Peanut Stew and a Curried Chickpea Salad that’s perfect for lunch.
On the menu this week: Portabella and Kale Pizza with Roasted Garlic Sauce; Mushroom and Zucchini Quesadillas with Cilantro Pesto; Mee Goreng with Tofu and Bok Choy; Sweet and Sour Tempeh; and Spicy Chickpea Spinach Stew.
Planning a trip this summer? Just because you’re vegetarian doesn’t mean your options are limited to French fries and house salads–these travel tips will help you eat well on the road.
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- 01 A Guide to Tofu
- 02 50 Vegetarian Casseroles
- 03 Vegetarian Sandwiches
- 04 Easy Vegetarian Dinners
- 05 How to Make Coconut Milk Whipped Cream