Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Roasted Garlic & Carrot Ginger Soup // Topped with a dollop of miso cashew cream, this fall soup is packed with flavor. Get the recipe from Spice + Sprout →
Butternut Squash with Crispy Rosemary Beets and Quinoa // A bowl full of seasonal deliciousness! Get the recipe from Chew and Taste →
Quinoa Flour Pumpkin Bread // This spiced pumpkin bread is both gluten-free and vegan. Get the recipe from Eating Bird Food →
Thai Red Chickpea Curry // You can’t not love a 30 minute Thai curry—especially when it’s made with chickpeas! Get the recipe from The Red Lychee →
Creamy Pumpkin Polenta with Balsamic Roasted Beets // These polenta bowls manage to be both rustic and refined at the same time. Get the recipe from With Food + Love →
Girl and the Goat Grilled Broccoli // Take broccoli from boring side to showstopper with this restaurant-inspired dish. Get the recipe from Running to the Kitchen →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!