Layered with gooey cheese, “meat” crumbles and a kick of jalapeno, this lasagna is a hearty vegetarian twist on a old Italian favorite.
Mushroom Risotto
Layered with gooey cheese, “meat” crumbles and a kick of jalapeno, this lasagna is a hearty vegetarian twist on a old Italian favorite.
Ragù is a tomatoey meat sauced based on soffritto, or a saute of celery, carrots and onions.
Carbonara — derived from carbonaro, “coal burner” — is a deceptively simple and irresistibly decadent pasta dish made with tempered eggs, parmesan and, typically, guanciale — a special type of bacon.
Hamburgers are quintessentially American, but they can be tricky for vegetarians, especially if you want something restaurant-worthy.
Meatballs aren’t something you typically associate with vegetarians, but thanks to a special type of textured vegetable protein commonly known as “meat crumbles,” these satisfying little Italian morsels are no longer out of the vegetarian purview.
The dolma, from the Turkish dolmak “to be stuffed,” can technically refer to any stuffed vegetable, but it’s most commonly associated with stuffed grape leaves.
As with so many dishes from West Asia, it isn’t entirely clear where this one came from. Today, most people tend to associate this dish with Greece, but food historians are relatively certain (well, more than just guessing) that moussaka comes from the Middle East, perhaps Iraq c. 1200.
In Arabic, maqluba means “upside-down.” So you can probably imagine what happens at the end of cooking this dish.
For hot dogs, we use Smart Sausage, which offers a good chorizo and Italian style. The Italian comes pretty close to real-sausage-taste, while the chorizo offers a little spicy kick.
Sure, they’re a pretty standard fixture in American cuisine, but tacos are a) delicious, b) about as authentically Mexican as it gets, and c) one of the few easily-made-vegetarian dishes from south of the border.