Saturday Six | Vegan Reubens, Broccoli Gratin and Chile Rellenos Bake

By Kiersten | Last Updated: December 20, 2014

Saturday Six - 12.20.14

Saturday Six - 12.20.14
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Vegan Vegetable Reuben // Break out the rye bread, it’s reuben time! Cabbage, portabellas and spinach replace the meat in this vegan makeover. Get the recipe from Veganosity →

Gruyere, White Cheddar & Kale Strata // Your Christmas brunch just got a whole lot cheesier. And you can make it ahead of time! Get the recipe from The Endless Meal →

Potato & Pasilla Enchiladas // Potatoes make a perfect vegetarian filling for Mexican dishes, and these enchiladas are topped with a tasty, super-simple homemade sauce! Get the recipe from My California Roots →

Broccoli Cheddar Gratin // With sharp cheddar and sourdough breadcrumbs, this broccoli casserole is definitely a crowd-pleasing holiday side dish! Get the recipe from Orchard Street Kitchen →

Butternut Squash Lasagna // Rich, creamy lasagna made with butternut squash and spinach. Get the recipe from Nourished Simply →

Chile Rellenos Bake // “Rellenos” is really fun to say, not so fun to make. But preparing them casserole style makes things so much easier! Get the recipe from Kalyn’s Kitchen →

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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I can see how the title of this post could be read both ways – the word “vegan” is describing the reubens, not the other recipes. This is a vegetarian food blog, so we post and share recipes with dairy and eggs.

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