Vegetarian

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

Just in time for Thanksgiving, we’ve given the stunningly delicious Vegducken an autumnal makeover. This year’s entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom-cranberry stuffing makes use of leftover vegetable scraps, making the dish #wasteless.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.

The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a pour of maple syrup and a dollop of fresh whipped cream would definitely be a welcome addition.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.