ClosePhoto: Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoYou can enjoy a meatless main that’s packed with protein, thanks to these spring recipes. With at least15 grams of proteinper serving, these dinners are satisfying choices that can help supportmuscle growth, bone health, healthy digestionand more. Plus, they showcase seasonal ingredients like greens, peas, lemon and asparagus for a flavorful and nutritious meal. Recipes like our Chipotle Tofu Tacos and Crispy Pea Fritter Salad are healthy and delicious vegetarian dishes that embrace spring flavors.01of 18Chipotle Tofu TacosView RecipeJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.02of 18Baked Kale Salad with Crispy QuinoaView RecipePhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoCrisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.03of 18Spinach-Tomato Macaroni & CheeseView RecipeAn old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe.04of 18Crispy Pea Fritter SaladView RecipeJason DonnellyWe mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.05of 18Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.06of 18Lentil Bowls with Fried Eggs & GreensView RecipeLentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.07of 18Vegetarian Lasagna SoupView RecipePhotographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenAll the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.08of 18Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.09of 18Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.10of 18Buttermilk Fried Tofu with Smoky Collard GreensView RecipeDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.11of 18One-Pot Lentils & Rice with SpinachView RecipeThis hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.12of 183-Ingredient Goat Cheese Pasta with BroccoliView RecipeCarolyn A. Hodges, R.D.Swap out regular pasta for pasta made with chickpeas and you’ll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).13of 18Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.14of 18Crustless Spinach & Asparagus Quiche with GruyèreView RecipePhotography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia BaylessThis light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.15of 18Cajun-Spiced Tofu Tostadas with Beet CremaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatCrumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.16of 18Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.17of 18Spaghetti with Baked Brie, Mushrooms & SpinachView RecipeBrie PassanoMelted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.18of 18Vegetarian Protein BowlView RecipeFred HardyThis vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein, but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
You can enjoy a meatless main that’s packed with protein, thanks to these spring recipes. With at least15 grams of proteinper serving, these dinners are satisfying choices that can help supportmuscle growth, bone health, healthy digestionand more. Plus, they showcase seasonal ingredients like greens, peas, lemon and asparagus for a flavorful and nutritious meal. Recipes like our Chipotle Tofu Tacos and Crispy Pea Fritter Salad are healthy and delicious vegetarian dishes that embrace spring flavors.01of 18Chipotle Tofu TacosView RecipeJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.02of 18Baked Kale Salad with Crispy QuinoaView RecipePhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoCrisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.03of 18Spinach-Tomato Macaroni & CheeseView RecipeAn old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe.04of 18Crispy Pea Fritter SaladView RecipeJason DonnellyWe mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.05of 18Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.06of 18Lentil Bowls with Fried Eggs & GreensView RecipeLentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.07of 18Vegetarian Lasagna SoupView RecipePhotographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenAll the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.08of 18Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.09of 18Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.10of 18Buttermilk Fried Tofu with Smoky Collard GreensView RecipeDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.11of 18One-Pot Lentils & Rice with SpinachView RecipeThis hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.12of 183-Ingredient Goat Cheese Pasta with BroccoliView RecipeCarolyn A. Hodges, R.D.Swap out regular pasta for pasta made with chickpeas and you’ll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).13of 18Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.14of 18Crustless Spinach & Asparagus Quiche with GruyèreView RecipePhotography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia BaylessThis light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.15of 18Cajun-Spiced Tofu Tostadas with Beet CremaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatCrumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.16of 18Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.17of 18Spaghetti with Baked Brie, Mushrooms & SpinachView RecipeBrie PassanoMelted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.18of 18Vegetarian Protein BowlView RecipeFred HardyThis vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein, but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
You can enjoy a meatless main that’s packed with protein, thanks to these spring recipes. With at least15 grams of proteinper serving, these dinners are satisfying choices that can help supportmuscle growth, bone health, healthy digestionand more. Plus, they showcase seasonal ingredients like greens, peas, lemon and asparagus for a flavorful and nutritious meal. Recipes like our Chipotle Tofu Tacos and Crispy Pea Fritter Salad are healthy and delicious vegetarian dishes that embrace spring flavors.
01of 18Chipotle Tofu TacosView RecipeJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.02of 18Baked Kale Salad with Crispy QuinoaView RecipePhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoCrisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.03of 18Spinach-Tomato Macaroni & CheeseView RecipeAn old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe.04of 18Crispy Pea Fritter SaladView RecipeJason DonnellyWe mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.05of 18Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.06of 18Lentil Bowls with Fried Eggs & GreensView RecipeLentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.07of 18Vegetarian Lasagna SoupView RecipePhotographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenAll the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.08of 18Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.09of 18Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.10of 18Buttermilk Fried Tofu with Smoky Collard GreensView RecipeDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.11of 18One-Pot Lentils & Rice with SpinachView RecipeThis hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.12of 183-Ingredient Goat Cheese Pasta with BroccoliView RecipeCarolyn A. Hodges, R.D.Swap out regular pasta for pasta made with chickpeas and you’ll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).13of 18Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.14of 18Crustless Spinach & Asparagus Quiche with GruyèreView RecipePhotography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia BaylessThis light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.15of 18Cajun-Spiced Tofu Tostadas with Beet CremaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatCrumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.16of 18Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.17of 18Spaghetti with Baked Brie, Mushrooms & SpinachView RecipeBrie PassanoMelted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.18of 18Vegetarian Protein BowlView RecipeFred HardyThis vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein, but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish.
01of 18Chipotle Tofu TacosView RecipeJason DonnellyHere, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.
01of 18
Chipotle Tofu Tacos
View Recipe
Jason Donnelly
Here, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.
02of 18Baked Kale Salad with Crispy QuinoaView RecipePhotographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe GrecoCrisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.
02of 18
Baked Kale Salad with Crispy Quinoa
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.
03of 18Spinach-Tomato Macaroni & CheeseView RecipeAn old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe.
03of 18
Spinach-Tomato Macaroni & Cheese
An old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes in this healthy mac and cheese recipe.
04of 18Crispy Pea Fritter SaladView RecipeJason DonnellyWe mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.
04of 18
Crispy Pea Fritter Salad
We mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.
05of 18Pantry Peanut NoodlesView RecipeJacob FoxChoose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.
05of 18
Pantry Peanut Noodles
Jacob Fox
Choose your own adventure with these noodles! They’re delicious with peanut butter and tahini alike. Plus, you can use whatever frozen vegetables you have on hand and finish the dish off with any herbs still thriving in your garden or hanging out in your crisper.
06of 18Lentil Bowls with Fried Eggs & GreensView RecipeLentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.
06of 18
Lentil Bowls with Fried Eggs & Greens
Lentils are a quick and easy protein. We like French green lentils, which hold their shape when cooked.
07of 18Vegetarian Lasagna SoupView RecipePhotographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenAll the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.
07of 18
Vegetarian Lasagna Soup
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.
08of 18Frittata with Asparagus, Leek & RicottaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatServe this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
08of 18
Frittata with Asparagus, Leek & Ricotta
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
09of 18Creamy Fettuccine with Brussels Sprouts & MushroomsView RecipeSliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
09of 18
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
10of 18Buttermilk Fried Tofu with Smoky Collard GreensView RecipeDipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.
10of 18
Buttermilk Fried Tofu with Smoky Collard Greens
Dipping tofu in buttermilk makes the coating stick for a crispy pan-fried tofu, reminiscent of fried chicken. Spicing up the collards with paprika coats them with smoky flavor while keeping this dish vegetarian. And this quick, easy and healthy dinner comes together in just 25 minutes, so it’s great for busy weeknights.
11of 18One-Pot Lentils & Rice with SpinachView RecipeThis hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
11of 18
One-Pot Lentils & Rice with Spinach
This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
12of 183-Ingredient Goat Cheese Pasta with BroccoliView RecipeCarolyn A. Hodges, R.D.Swap out regular pasta for pasta made with chickpeas and you’ll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).
12of 18
3-Ingredient Goat Cheese Pasta with Broccoli
Carolyn A. Hodges, R.D.
Swap out regular pasta for pasta made with chickpeas and you’ll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).
13of 18Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
13of 18
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
14of 18Crustless Spinach & Asparagus Quiche with GruyèreView RecipePhotography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia BaylessThis light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.
14of 18
Crustless Spinach & Asparagus Quiche with Gruyère
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless
This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.
15of 18Cajun-Spiced Tofu Tostadas with Beet CremaView RecipePhotographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey BulatCrumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.
15of 18
Cajun-Spiced Tofu Tostadas with Beet Crema
Crumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.
16of 18Mushroom French DipView RecipeJacob FoxMeaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.
16of 18
Mushroom French Dip
Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.
17of 18Spaghetti with Baked Brie, Mushrooms & SpinachView RecipeBrie PassanoMelted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.
17of 18
Spaghetti with Baked Brie, Mushrooms & Spinach
Brie Passano
Melted Brie cheese coats pasta and roasted veggies in this rich vegetarian pasta dish. White balsamic vinegar adds tang and a hint of sweetness in this easy weeknight dinner.
18of 18Vegetarian Protein BowlView RecipeFred HardyThis vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein, but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish.
18of 18
Vegetarian Protein Bowl
Fred Hardy
This vegetarian protein bowl has everything you need for a complete meal in one bowl. Beans not only boost protein, but also add creaminess to the farro mixture. Chimichurri sauce brightens the dish.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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