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!