Saturday Six | Slow Cooker Taco Soup, Spanish Tortilla & Tofu Lo Mein

By Kiersten | Last Updated: November 3, 2014

Saturday Six - 11.01.14

Saturday Six - 11.01.14
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Butternut Squash Tortilla with Mushrooms and Smoked Paprika // This Spanish-style omelette adds butternut squash and mushrooms to the traditional potato filling. Get the recipe from Addio Pomidory →

Lentil Cream Soup // A creamy herbed red lentil soup that’s done in under 30 minutes? I’m sold! Get the recipe from Green Evi →

Chickpea and Cabbage Soup // Cabbage soup is rarely meal-worthy, but with the addition of chickpeas, this one’s filling enough to have for dinner. Get the recipe from Diet Taste →

Vegetable Tofu Lo Mein // Tofu adds protein to this classic Chinese take-out dish – and leftovers would make a perfect lunch the next day, hot or cold! Get the recipe from Hello Little Home →

Roasted Sesame Broccoli // Why steam your frozen broccoli when you can roast it with sesame oil and a touch of honey instead? Get the recipe from Overtime Cook →

Slow Cooker Taco Soup // Not only is this a vegetarian taco soup (a rare find!), it’s also a taco soup that can be made in the slow cooker and frozen to eat later. Yes! Get the recipe from iFOODreal →

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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Comments

On the taco soup recipe, there is a little asterisk next to the turkey and under the recipe it says you can substitute a can of beans. I love the Saturday six recipes! Thank you for posting them!

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