(Note: Some of these dishes call for Parmesan cheese, which can contain animal rennet.
Feel free to omit or swap it for your favorite cheese to keep the dish fully vegetarian.)
Any tender, quick-cooking mushroom would work for this recipe.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious.
Enchilada sauce ranges from mild to hot.
We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,
For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.
Toasting the orzo before adding the broth adds another layer of flavor.
Cooking the vegetables before assembling the lasagna ensures the dish wont be soggy.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Be sure to squeeze the spinach wellspinach holds a surprising amount of water that will make your lasagna soupy.
Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking.
Serve with a mixed green salad and crusty garlic bread.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
A light, creamy sauce coats both the cabbage and the pasta.
Quinoa adds protein and a boost of fiber.
This flavorful fall soup will be enjoyed by vegetarians and carnivores alike.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Feel free to use precut butternut squash to make this recipe easier.
Serve with a green salad and a glass of Chianti for an easy, healthy dinner.
All will keep for months in the pantry or fridge.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Tex-Mex Pasta Salad
A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
If you like spicy food, increase the amount of crushed red pepper.
Serve with steamed brown rice for a healthier take on a classic takeout dish.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Will Dickey
Jacob Fox
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Jen Causey
