Roasted Seitan with Caramelized Harvest Vegetables

This oven-braised dish tastes just like pot roast. Seitan is a good source of protein.

Spinach Cakes with Rosemary and Garlic

Call them croquettes, cakes, patties or griddlecakes, these Spinach Cakes are pleasing to children as well as adults.

Ginger Ale Baked Squash

Serve on a bed of sauteed spinach or other greens.

Harvest Vegetable Roast

The vegetables can be prepared ahead but roast them just before serving so you eat them hot from the oven.

Cranberry Braised Red Cabbage

Serve this colorful cabbage side dish with tofu or with your holiday meal.

Quinoa-Stuffed Peppers

Quinoa is aptly called a "supergrain" because it provides vitamin C and the B complex of thiamin, riboflavin and niacin. It also contains protein made…

Herb-Roasted Sweet Corn

These oven-roasted ears of corn are sprinkled with fresh herbs.

Applesauce Jello Salad

Heat applesauce until very hot. Stir in gelatin until completely dissolved. Add soda. Chill until set.

Spicy Black Bean and Polenta Pie

For an easy Tex-Mex main dish, combine polenta with beans, Monterey Jack cheese, chili powder and jalapeno.

Bow Tie Pasta Salad with Sun-Dried Tomato Vinaigrette

This Bow Tie Pasta Salad is an excellent vegetarian dish on a buffet table. Make the vinaigrette up to a week ahead.

Vegetable Hero with Navy Bean Pesto

To make pesto: Heat olive oil in a nonstick skillet over high heat. Add garlic and saute 3 to 5 minutes or until light brown.…

Mushrooms Fra Diavlo

For Mushrooms fra Diavolo, you can use button mushrooms or a combination of varieties. If you prefer less spice.

Yuca with Garlic and Lime

Simply sautéed in this recipe with garlic and lime, yuca (or cassava) is a low-cost staple starch vegetable for at least a quarter of the…

Grain-a-Roni

This homemade version a childhood favorite has an earthy flavor and pleasing aroma.

Moroccan Vegetable Stew

The spice mixture, called Berbere spices, gives this vegetarian main dish great flavor.