Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Roasted Garlic, Parsnip & White Bean Soup // People are all about pumpkin and sweet potatoes in the fall, but there are other vegetables in season too – like parsnips! They’re paired with roasted garlic in this flavorful soup. Get the recipe from Yummy Beet →
Spicy Black Bean Twice-Cooked Potatoes // These Chinese-style potatoes get roasted and then stir-fried with black beans, leeks and plenty of garlic. Get the recipe from The Woks of Life →
Vegan Spanish Paella // I love this paella recipe because: 1) it’s packed full of veggies; 2) no seafood!; and 3) it uses turmeric instead of saffron – because I never have saffron on hand. Get the recipe from Minimal Eats →
Roasted Butternut Squash Enchilada Casserole // Who can resist a melty, cheesy casserole? Get the recipe from Making Thyme for Health →
Simple Pumpkin Soup with Maple and Sage Croutons // The pumpkin soup is delicious on its own, but the croutons take this to the next level. Get the recipe from Lemon Pie and Tie&Dye →
Slow Cooker Chipotle Bean Dip // Get out the tortilla chips, it’s snack time! Get the recipe from Life Currents →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!