This sort of "everything but the kitchen sink" potato salad is perfect for a picnic or buffet.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. While this doesn't taste exactly like tuna salad, it's close enough that I don't miss the real thing any more.
Beet borscht is a traditional cold vegetarian soup common in Russian, Ukrainian, and Jewish cooking.
Frozen tofu absorbs marinade like a sponge and makes a firm and flavorful mock meat.
This classic Italian soup is always vegan.
Stuffing doesn't have to be cooked inside a turkey - this veg*n bread stuffing with apples and walnuts is delicious baked as a casserole.
Quinoa is quick and easy to prepare, and it adds a subtle but wonderful flavor to vegetables.
A simple but tasty dish. Macaroni salad is great for picnics and buffets, or as a side dish.
Quick-cooking quinoa and your choice of veggies makes a terrific and healthy pilaf.