Vegetarian

Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.

These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.

Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs…

Who knew vegan spicy chicken could be so damn delicious? Made with homemade, seitan even meat eaters will love this sandwich.