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.

Read more from Kiersten

Like what you see? Share it!


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!

Leave a Reply

Your email address will not be published. Required fields are marked *