Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Chard Pesto and Mozzarella Orzo Bake // Orzo! It’s like rice, but it’s pasta! And it’s perfect in this creamy veggie-packed casserole. Get the recipe from Caroline’s Cooking →
Mushroom Lentil Loaf // With lentils, mushrooms, oats and almonds, this is a meat(less)loaf you can feel good about eating. Get the recipe from Pumpkin & Peanut Butter →
Chickpea (Not Tuna) Salad // Double this recipe, keep it in the fridge and have lunch ready to go all week long! Get the recipe from FoodArchMage →
Roasted Aloo Gobi // Roasting this classic Indian dish is a genius idea—serve it over your favorite grain or with a piece of naan to make it a meal. Get the recipe from Orchard Street Kitchen →
Protein Monster Vegan Enchiladas // These enchiladas have 20 grams of protein each. Get the recipe from The Garden Grazer →
One-Pot Mushroom Spinach Pesto Tortellini // One pot, 20 minutes and so much flavor. Get the recipe from Little Leopard Book →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!