Saturday Six | Vegan Paella, Parsnip Soup and Chipotle Bean Dip

By Kiersten | Last Updated: October 25, 2014

Saturday Six - 10.24.14

Saturday Six - 10.24.14
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!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

WOW thank you for featuring my soup recipe! This made my day! Also, I was wondering how to veganise paella for a while, so I’ll be checking this recipe for sure!

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