We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including a freezer-friendly slow cooker taco soup, a Spanish tortilla made with butternut squash, and a homemade version of a Chinese takeout favorite.
On the menu this week: Curry Roasted Vegetable and Avocado Naan-wiches, Broccoli Pepper Stir-Fry with Ginger Peanut Sauce, Tofu Vindaloo, Easy Chickpea Pot Pie, and Gingery Carrot Stew with Peanuts and Cilantro.
With over 30 new recipes, The Oh My Veggies Guide to Freezer Cooking will help you stock your freezer with delicious homemade meals that can be heated up whenever you need an easy dinner.
With the holidays approaching, these sweet and sour, pineapple- and Sriracha-infused tempeh meatballs are perfect for parties.
Prepare these make-ahead vegetarian meals when you have time and heat them up when you’re ready for dinner!
Bold gingerbread cake studded with chunks of pear and baked in bundt form — and don’t forget the caramel sauce! Get the recipe and enter to win $250 in kitchen gear from MightyNest.
Polenta lasagna goes Greek with roasted red peppers, kalamata olives and a creamy ricotta-feta filling.