Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Mexican Quinoa Stuffed Acorn Squash // Winter squash is still in season and baking it with a spicy quinoa filling is the perfect way to enjoy it. Get the recipe from Healthy Seasonal Recipes →
Moroccan Chickpea Skillet Pizza // A chickpea crust is topped with kale and mushrooms to make this gorgeous vegan pizza. Get the recipe from Vega Recipe Center →
Colcannon Tater Tots // A new way to get your colcannon fix this St. Patrick’s Day—in tater tot form! Get the recipe from Whole Food Bellies →
Polenta Puttanesca // Puttanesca is usually made with anchovies, but you’ll never miss them in this vegan version. Get the recipe from Yup, It’s Vegan →
Sesame & Edamame Noodles // Edamame adds protein to this spicy noodle dish. Get the recipe from The Veg Space →
Caribbean Vegetable Rundown // Vegetables cooked in a fragrant coconut milk sauce—this is going on my must-make list! Get the recipe from Allotment2Kitchen →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!