This month, enjoy these meatless mains that are packed with protein.
Beans not only boost protein, but also add creaminess to the farro mixture.
Chimichurri sauce brightens the dish.
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
A dollop of sour cream zhuzhed up with beet and lime adds even more flavor.
Look for precooked beets in the produce department of your grocery store.
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
Fred Hardy
Baked Falafel Sandwiches
This street-style falafel sandwich is herbaceous, tangy and rich.
The falafel gets nice and crispy in the oven while the veggies inside keep it simple and fresh.
Make the tahini sauce (see Associated Recipes) ahead of time for easy prep.
Enjoy it with a warm baguette or steamed rice.
Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast.
Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach.
The extra dressing is delicious served with grilled vegetables.
Broccoli & Quinoa Casserole
This broccoli-quinoa casserole makes a hearty vegetarian main dish.
As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli.
The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa.
Jason Donnelly
Swap in tricolor quinoa, if you prefer.
Cheesy Marinara Beans
This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles.
Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online.
Jacob Fox
Cannellini are a good substitute.
Serve with a green salad and toasted baguette.
Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian.
The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Tex-Mex Pasta Salad
A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Rachel Marek
Be sure to save some of the pasta water to make a sauce.
Using frozen riced cauliflower instead of rice keeps the carbs in check–and makes for quicker prep.
Jacob Fox
Jacob Fox
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Fred Hardy
Jacob Fox
Ali Redmond
Carolyn A. Hodges, R.D.
Antonis Achilleos
