
It's been a delicious year at Oh My Veggies! These 12 recipes were our most shared each month. Let's take a look back, shall we?
January - Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa
Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa
February - Roasted Broccoli and Lemon Pasta
Roasted Broccoli and Lemon Pasta
March - Singapore Noodles with Pan-Fried Tofu
Singapore Noodles with Pan-Fried Tofu
April - Crispy Parmesan Cauliflower Steaks
Crispy Parmesan Cauliflower Steaks
May - Spinach Artichoke Mini Quiches with Crispy Wonton Crusts
Spinach Artichoke Mini Quiches with Crispy Wonton Crusts
June - Cheesy Broccoli and Pepper Baked Orzo
Cheesy Broccoli and Pepper Baked Orzo
July - Summer Skillet Vegetable Lasagna
Summer Vegetable Skillet Lasagna
August - Make & Freeze Slow Cooker Veggie Tortilla Soup
Make & Freeze Slow Cooker Veggie Tortilla Soup
September - Cheesy Kale & Quinoa Casserole
Cheesy Kale & Quinoa Casserole
October - Pumpkin Pie Breakfast Bars
November - Potato, Caramelized Onion & Leek Gratin
Potato, Caramelized Onion & Leek Gratin

This is my favorite recipe of the year and one that I've made a few times since posting it. If you're looking for a way to pack in lots of veggies and protein into your dinner, this is it!
You either love to eat lemons or you hate it-personally, I love the texture they take on when cooked and I like the burst of tartness they add to dishes. They're paired with broccoli, leeks and vegan Parmesan cheese in this recipe to make a flavorful pasta dinner.
Vegetarian remakes of takeout favorites are always popular and this vegan version of Singapore noodles is no exception. And it's done in only 30 minutes!
This recipe takes inspiration from Parmesan Chicken Cutlets. Cauliflower is dredged and coated in panko and Parmesan cheese, roasted in the oven until tender, and served with fresh herbs and a squeeze of lemon.
These little quiches couldn't be any easier-they're made with wonton wrappers instead of pastry crusts! They freeze well as a make-ahead breakfast, but work as an appetizer too.
The great thing about this baked pasta is that it's so versatile! Just about any seasonal vegetable can be substituted for the broccoli and peppers.
Why bother turning on the oven when you can make lasagna right on your stovetop?! Loads of fresh summer veggies make this dinner a crowd-pleaser.
We love recipes that can be made in the slow cooker and we love recipes that can be frozen for later. And this recipe is both, so it's a double time-saver!
With quinoa, cheese, Greek yogurt, cannellini beans and walnuts, this casserole is absolutely packed with protein. And it's delicious too!
You might think you're eating dessert when you eat one of these bars, but you're actually getting a healthy breakfast. Bonus: they can be made and frozen too.
Potato gratins are good, but let's be real-sometimes they're a little bit one note. With caramelized onions, leeks, wine and a touch of balsamic vinegar, this gratin is packed with flavor.
December's favorite comes with an asterisk because the month isn't over yet! But as of today, this winter-inspired salad is the winner. Roasted vegetables and couscous are tossed with a sweet maple dressing to make an easy salad that works as a side dish or as a lunch.



Emma {Emma's Little Kitchen} says
You are so talented Kiersten, thank you for another year of fantastic veggie recipes <3
Emilie @ Emilie Eats says
First of all, these pictures look gorgeous - and delicious! I need to try those Korean tofu bowls ASAP! And that couscous salad. Yum!