Vegetarian / Vegan Entrees

Briam (Greek Roasted Vegetables)

Four-Cheese Eggplant Rollatini

Vegetable Tian Recipe

Spring Vegetable Risotto

Vegan Thai Red Curry

Zucchini Quiche with Feta Cheese and Brown Rice Crust

Summer Squash Casserole

Cheesy Brussels Sprouts and Wild Rice Casserole

Greek Vegetable Casserole Recipe

Zucchini Corn Fritters with Basil Buttermilk Sauce

Tomato Farro Risotto with Basil and Parmesan

Traditional French Ratatouille Recipe

Vegetarian Dolma Recipe for Swiss Chard Leaves (with Tzatziki)

Skillet Spanakopita (Greek Spinach and Feta Pie)

Cauliflower and Chickpea Tacos with Chipotle Lime Slaw

Butternut Squash in Fresh Green Curry

Moroccan-Spiced Caponata

Zucchini Red Lentil and Spinach Fritters with Cilantro Yogurt Sauce

Thai Yellow Curry with Crispy Tofu and Vegetables

Vegan Thai Green Sweet Potato Curry

Curried Roast Vegetables

Greek Quinoa Spinach Cakes with Tzatziki

Oven Risotto with Kale Pesto and Roasted Mushrooms

Thai Sesame Noodles with Tofu and Vegetables

Vegan Indian Cauliflower and Chickpea Curry

Skillet Chickpea Chilaquiles + Review: The Meatless Monday Family Cookbook by Jenn Sebestyen

Black Bean and Yellow Squash Enchilada Casserole

Zucchini Ricotta Fritters

Grilled Vegetable Kabobs with Charmoula and Cauliflower Couscous

Southwestern Lentil and Brown Rice Bake

Zucchini Yellow Squash and Quinoa Casserole

Shakshuka with Red Lentils and Feta Cheese

Cauliflower Parmesan

Turkish Eggplant Casserole – Imam Bayildi

Penne with Creamy Cashew and Spinach Pesto Sauce

Cauliflower Welsh Rarebit

Southwestern Summer Squash Corn and Poblano Casserole

Italian Summer Vegetable Casserole

Vegan Korean Tofu Lettuce Wraps

Cheesy Brown Rice Casserole with Kale

Vegetarian Sheet Pan Quesadillas

Roasted Cauliflower and Barley Pilaf