All Recipes
Creamy Pumpkin Gnocchi Bake
Pillowy potato gnocchi baked in a creamy pumpkin-sage sauce with melty vegetarian mozzarella and crispy breadcrumbs.
Chickpea Socca Pizza with Charred Veg
A gluten-free chickpea flatbread baked like pizza and topped with charred vegetables, vegetarian mozzarella, and basil.
Gochujang-Glazed Eggplant Bibimbap Bowls
Roasted eggplant cubes tossed in a sweet-spicy gochujang glaze served over rice with crisp vegetables and jammy eggs.
Mushroom and Leek Pot Pie
A buttery, golden puff pastry crust tops a creamy skillet of mushrooms, leeks, and peas for the ultimate vegetarian comfort dinner.
Chive-Cheddar Dutch Baby
A puffy oven-baked pancake folded with sharp vegetarian cheddar and fresh chives for a savory vegetarian brunch centerpiece.
Cheddar Leek & Potato Hand Pies
Flaky hot-water-crust hand pies stuffed with creamy mustard leeks, peas, and vegetarian cheddar for a portable British-inspired supper.
Root Vegetable Toad-in-the-Hole with Onion Ale Gravy
A vegetarian spin on the Sunday roast classic featuring blistered carrots, parsnips, sprouts, and thyme tucked inside a puffed Yorkshire-style batter.
Marmite-Roasted Cauliflower Steaks with Pea & Mint Smash
Thick cauliflower steaks lacquered in a Marmite-maple glaze, roasted until charry, then served over a bright pea and mint smash with hazelnut crunch.
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky vegetarian halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Matcha Pistachio Swirl Cheesecake Bars
A buttery almond-pistachio crust topped with tangy Greek yogurt cheesecake and vibrant matcha swirls for a chic no-fuss dessert.
Golden Turmeric Coconut Red Lentil Stew
One-pot red lentils simmered with coconut milk, ginger, and greens for a sunshine-hued stew ready in under 40 minutes.
Chili Crisp Cashew Brussels Fried Rice
Shredded Brussels sprouts, chili crisp, and roasted cashews turn leftover brown rice into a 30-minute, wok-seared dinner with craveable crunch.
Roasted Cauliflower Shawarma Flatbreads
Sheet-pan roasted cauliflower and chickpeas coated in shawarma spices, piled over tangy tahini yogurt and crunchy herbs on warm pita.
Smoky Paprika Lentil Shepherd's Pie
Smoky tomato coated lentils, peas, and mushrooms tucked under rosemary mashed potatoes for a lighter, cozier take on the classic pie.
Crispy Sunchoke & Herb Latkes
Hanukkah-ready potato latkes upgraded with nutty sunchokes, dill, and lemony crème fraîche.
Spinach Artichoke Holiday Strata
Overnight sourdough strata with garlicky spinach-artichoke filling, vegetarian Alpine-style cheese, and sun-dried tomatoes—perfect for Christmas brunch.
Maple Rosemary Warm Spiced Nuts
Skillet-roasted almonds, pecans, and cashews glazed with maple, rosemary, Aleppo pepper, and smoked salt—ideal for holiday grazing boards.
Peppermint Dark Chocolate Pots de Crème
Silky dark chocolate custards infused with peppermint, topped with whipped cream and crushed candy canes—an elegant make-ahead dessert.
Porcini Roasted Mushroom Wellington
Holiday-worthy mushroom duxelles, roasted vegetables, and buttery puff pastry wrapped into a showstopping vegetarian main.
Cranberry Citrus Brussels Slaw
Shaved Brussels sprouts tossed with ruby grapefruit, candied pecans, and cranberry-orange vinaigrette for a bright holiday side.
Brown Butter Gingerbread Trifle
Layers of gingerbread cake cubes, cinnamon pastry cream, and brown-butter mascarpone whipped cream crowned with sugared cranberries.
Sparkling Rosemary Pomegranate Punch
Big-batch holiday punch with pomegranate, cranberry, rosemary syrup, and ginger beer—serve zero-proof or spike with prosecco.
Spinach Ricotta Lasagna
Layers of silky noodles, garlicky marinara, and creamy spinach ricotta bake into the ultimate vegetarian comfort casserole.
Eggplant Parmesan
Crispy baked eggplant cutlets layered with bright marinara, stretchy vegetarian mozzarella, and Parm for a lighter take on the red-sauce staple.