Saturday Six | Mushroom Wellington, Vegan Quiche & Kimchi Reubens

By Alissa | Last Updated: December 17, 2016

Saturday Six

Saturday Six

Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Vegan Mushroom Wellington // This mouthwatering vegan main dish is made from juicy portobello mushrooms, caramelized onions and sautéed spinach, wrapped up in puff pastry and baked to golden perfection. Everyone at your table will want a slice (vegan or not)! Get the recipe from Delicious Everyday →

Dark Chocolate Brownie Mix // These gluten-free hazelnut brownies are a delicious holiday gift that your loved ones can bake up and enjoy anytime. Get the recipe from Snixy Kitchen →

Crustless Vegan Bacon Brussels Quiche // Temeh bacon and Brussels sprouts baked up in a chickpea flour base makes for a seriously flavor-packed (but totally meat, egg and dairy-free) quiche! Get the recipe from Vegan Yack Attack →

Butternut Squash & Kale Lasagna // With layers of sweet butternut squash, hearty kale, and creamy bechamel sauce, you won’t miss the dairy in this vegan lasagna. Get the recipe from My Darling Vegan →

Miso Mashed Potato Stuffed Mushrooms // These cute little appetizers pack a ton of savory flavor, in two-bite stuffed mushroom form! Get the recipe from The Wimpy Vegetarian →

Kimchi Reuben with Bulgogi Tofu // This Korean-inspired vegan spin on the classic Reuben sandwich swaps marinated tofu for the meat, and spicy kimchi for sauerkraut! Get the recipe from Cadry’s Kitchen →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

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