This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.
With curried chickpeas, whole-grain brown rice, and a colorful mixture of fresh vegetables, this vegetarian Buddha bowl is a delicious and filling main course.
Whole-grain pasta tossed with fresh tomatoes, red onions, garlic, and basil.
Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
With its mild flavor and texture like shredded meat, jackfruit has become a great meat alternative. In this recipe, shredded jackfruit gets simmered with onion, spices and citrus juices for a vegetarian take on Mexican carnitas. Use as a taco or sandwich filling.
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
A smooth blend of cannellini beans, roasted garlic, lemon juice, and black pepper. Serve with fresh vegetables as a dip or as a spread on your favorite sandwich.