Saturday Six | Lentil Lasagna, Kale Nachos and Buffalo Tofu Salad

By Kiersten | Last Updated: January 31, 2015

Saturday Six - 01.31.15

Saturday Six - 01.31.15
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Cabbage and Red Lentil Lasagna // Cabbage leaves replace lasagna noodles in this cheesy lentil lasagna recipe. Get the recipe from Ciao Veggie →

Loaded Kale Nachos // Continuing the unexpected-uses-of-leafy-greens theme, these vegan nachos are made with baked kale chips! Get the recipe from Destination Delish →

African Curried Chickpea Stew // Quinoa, chickpeas and kale combine to make a stew that’s both healthy and satisfying. Get the recipe from Sweet Little Kitchen →

Cheesy Broccoli Tots with Cheddar Onion Sauce // Last week we featured cauliflower tots and this week we’ve got broccoli tots—food is just so much better in crispy tot form, isn’t it? Get the recipe from Healthy Nibbles & Bits →

Creamy Ranch Kale Salad with Buffalo Tofu // If the buffalo tofu doesn’t convince you, the creamy avocado ranch dressing will. Get the recipe from Yup, It’s Vegan →

Half & Half Linguine // Veggie noodles are awesome, but sometimes they’re a little lacking on the satisfaction front. Solution? Round them out with some traditional pasta. Get the recipe from Platings and Pairings →

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

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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