Vegetarian recipes and info
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Fresh tomatoes are one of the best parts of summer summer. And sun-dried tomatoes add a particular flavor that goes brilliantly with cheese, in cream sauce, on top of pasta… you name it.
A more interesting (and vegan) version of the mostaccioli I remember from my grade school cafeteria.
This is my version of marinara, an Italian tomato sauce recipe which I have been making for years. It works equally well with pasta, lasagna, eggplant, and pizza.
Three kinds of lentils offer an interesting mix of textures along with great flavor and lots of protein.
In contrast to scrambled tofu, which is meant to resemble scrambled eggs, tofu scrambles are heartier and much more flexible.
Pasta primavera is the perfect springtime dish, filled with fresh vegetables.
Eggplants add texture and a great flavor to this hearty chili. The chocolate is an interesting touch, but can definitely be omitted if it sounds too weird.
Red chile sauce is a spicy Mexican sauce most commonly served with cheese enchiladas and chiles rellenos.
A thick, rich sauce that’s hearty enough to be eaten like stew.
It’s easy to make a delicious vegan lasagna. All you need are noodles, good tomato sauce, and a tasty tofu mixture in place of the traditional ricotta cheese.
This quick and easy Italian sauce is like a spicy, slightly chunky ketchup.