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    Oh My Veggies » Vegetarian Recipes

    Oh My Veggies Best of 2015

    Published: Dec 29, 2015 · by Nicole · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Oh My Veggies Best of 2015
    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 & QuinoaThis 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!

    Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa

    February - Roasted Broccoli and Lemon Pasta

    Roasted Broccoli and Lemon Pasta RecipeYou 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.

    Roasted Broccoli and Lemon Pasta

    March - Singapore Noodles with Pan-Fried Tofu

    Singapore Noodles with Pan-Fried Tofu RecipeVegetarian 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!

    Singapore Noodles with Pan-Fried Tofu

    April - Crispy Parmesan Cauliflower Steaks

    Crispy Parmesan Cauliflower Steaks RecipeThis 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.

    Crispy Parmesan Cauliflower Steaks

    May - Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

    Spinach Artichoke Mini Quiches with Crispy Wonton Crusts RecipeThese 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.

    Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

    June - Cheesy Broccoli and Pepper Baked Orzo

    Cheesy Broccoli and Pepper Baked OrzoThe 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.

    Cheesy Broccoli and Pepper Baked Orzo

    July - Summer Skillet Vegetable Lasagna

    Summer Vegetable Skillet LasagnaWhy 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.

    Summer Vegetable Skillet Lasagna

    August - Make & Freeze Slow Cooker Veggie Tortilla Soup

    Make & Freeze Slow Cooker Veggie Tortilla Soup RecipeWe 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!

    Make & Freeze Slow Cooker Veggie Tortilla Soup

    September - Cheesy Kale & Quinoa Casserole

    Cheesy Kale and Quinoa CasseroleWith quinoa, cheese, Greek yogurt, cannellini beans and walnuts, this casserole is absolutely packed with protein. And it's delicious too!

    Cheesy Kale & Quinoa Casserole

    October - Pumpkin Pie Breakfast Bars

    Pumpkin Pie Breakfast Bars RecipeYou 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.

    Pumpkin Pie Breakfast Bars

    November - Potato, Caramelized Onion & Leek Gratin

    Potato-Leek GratinPotato 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.

    Potato, Caramelized Onion & Leek Gratin

    December - Brussels Sprout and Sweet Potato Israeli Couscous Salad

    Brussels Sprout and Sweet Potato Israeli Couscous SaladDecember'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.

    Brussels Sprout and Sweet Potato Israeli Couscous Salad

    « DIY Crostini Bar
    Breakfast Sweet Potatoes With Quinoa Granola »

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    Reader Interactions

    Comments

    1. Emma {Emma's Little Kitchen} says

      December 29, 2015 at 10:53 am

      You are so talented Kiersten, thank you for another year of fantastic veggie recipes <3

      Reply
    2. Emilie @ Emilie Eats says

      December 29, 2015 at 11:39 pm

      First of all, these pictures look gorgeous - and delicious! I need to try those Korean tofu bowls ASAP! And that couscous salad. Yum!

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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