A Year of Meatless Meals: March 2015 Calendar

Easy, flavorful, and delicious vegetarian recipes including soups, salads, sandwiches, and comfort food.

1 of 32

Minty Pea Soup with Parmesan Croutons

Photo: Dylan + Jeni; Styling: Scott Horne

For a vegetarian version of this pea soup, substitute the chicken broth for a vegetable mushroom broth. Garnished mint leaves add a contrasting bite and an extra dash of green to this 30 minute soup.

Minty Pea Soup with Parmesan Croutons Recipe

2 of 32

Tempeh with Charred Peppers and Kale

Photo: Jennifer Causey; Styling: Claire Spollen

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale.

Tempeh with Charred Peppers and Kale Recipe

3 of 32

Buffalo Quinoa Burgers

Photo: Jennifer Causey; Styling: Lindsey Lower

This is the kind of satisfying, protein-rich veggie burger everyone will love, kicked up with a splash of hot sauce.

Buffalo Quinoa Burgers Recipe

4 of 32

Peppered White Bean, Kale, and Egg Stack

Photo: Jennifer Causey; Styling: Claire Spollen

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

Peppered White Bean, Kale, and Egg Stack Recipe

5 of 32

Vegetable Lasagna with Butternut Béchamel

Photo: Jennifer Causey; Styling: Claire Spollen

Here's a sauce so good you'll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese.

Vegetable Lasagna with Butternut Béchamel Recipe

6 of 32

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Grating jalapeño, ginger, and garlic allows them to infuse the coconut milk with bold flavor quickly, while caramelizing the mixture intensifies the savory-sweet appeal of this saucy noodle bowl.

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth Recipe

7 of 32

Goat Cheese Polenta with Sautéed Kale

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

We love the versatility of this 25-minute meatless entrée. Goat Cheese Polenta with Sautéed Kale is a hearty choice for breakfast, lunch, or dinner.
Goat Cheese Polenta with Sautéed Kale Recipe

8 of 32

Black Bean and Cheese Enchiladas with Ranchero Sauce

Photo: Oxmoor House

Smother these Black Bean and Cheese Enchiladas with a spicy Ranchero Sauce for an easy dinner tonight.
Black Bean and Cheese Enchiladas with Ranchero Sauce Recipe

9 of 32

Texas Caviar Rice and Beans

Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream.
Texas Caviar Rice and Beans Recipe

10 of 32

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Photo: Randy Mayor; Styling: Leigh Ann Ross

Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios. But our method ensures that each grassy, creamy bite of cheese contrasts with the salty, crunchy nuts. Serve with pasta or chicken.

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese Recipe

11 of 32

Cheddar and Potato Pierogies

Photo: Randy Mayor; Styling: Cindy Barr

Serve with steamed broccoli florets. If you don't have a biscuit cutter, the rim of a drinking glass will work.
Cheddar and Potato Pierogies Recipe

12 of 32

Poached Eggs in Tomato Sauce

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Comforting and easy to prepare, Poached Eggs in Tomato Sauce, also called shakshuka, fits the bill for breakfast or dinner.
Poached Eggs in Tomato Sauce Recipe

13 of 32

Spaghetti with Brussels Sprouts

Photo: Annabelle Breakey

Brussels sprouts are the new kale! Here they're quickly browned and still slightly crunchy. To save time, slice them with a mandoline or a food processor fitted with the slicing blade attachment.

Spaghetti with Brussels Sprouts Recipe

14 of 32

Skillet Kale Pizza

Photo: Hector Sanchez; Styling: Buffey Hargett

We like Skillet Kale Pizza not only for its flavor but for its seasonality. This pizza combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with a hearty helping of fresh kale.
Skillet Kale Pizza Recipe

15 of 32

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Photo: Johnny Autry

Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

16 of 32

Biscuit-topped Vegetable Pot Pies

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

A medley of veggies are crowned with a savory Parmesan biscruit topping in these individual Biscuit-topped Vegetable Pot Pies that will appease everyone in your family.
Biscuit-topped Vegetable Pot Pies Recipe

17 of 32

Sweet Potato, Cauliflower, and Greens Casserole

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture.
Sweet Potato, Cauliflower, and Greens Casserole Recipe

18 of 32

Creamy Broccoli Soup

Oxmoor House

This is a perfect cold-weather soup. Because it's pureed, the creamy texture and vibrant color make it appealing to most kids, and no cream is needed. It's an ideal make-ahead meal on a weekend when you have a little time to sit around and let it cook. Then on Monday night, all you have to do is reheat it and make some garlic bread.
Creamy Broccoli Soup Recipe

19 of 32

Sorrel and Almond Pesto Pasta

Photo: Annabelle Breakey; Styling: Robyn Valarik

With its tart, almost kiwi-like flavor and bright color, sorrel lends itself perfectly to pesto. Toss it with room-temperature fettuccine for a fresh take on pasta salad.
Sorrel and Almond Pesto Pasta Recipe

20 of 32

Black Bean Cakes with Avocado-Corn Salsa

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Avocado-Corn Salsa gives these meatless Black Bean Cakes a fresh spin. You'll love the flavor combination of the hearty black bean cake and the light flavors of the salsa.
Black Bean Cakes with Avocado-Corn Salsa Recipe

21 of 32

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

Photo: Marcus Nilsson; Styling: Tiziana Agnello

This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun) Recipe

22 of 32

Ultimate Mac 'n' Cheese

Jim Franco

Why "ultimate" mac n' cheese? Because the sauce in this recipe is creamy, not grainy; it's flavored with shallots, gruyère, and white wine, like fondue; and it's topped with crunchy sourdough bread crumbs.

Ultimate Mac 'n' Cheese Recipe

23 of 32

Tomato Soup and Grilled Cheese

Photo: Oxmoor House

Just like Mom used to make, only better, because the soup doesn't come out of a can, which means you can control the sodium. Keep the sandwich old-school with American cheese.
Tomato Soup and Grilled Cheese Recipe

24 of 32

Three-Bean Vegetarian Chili

Oxmoor House

This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.
Three-Bean Vegetarian Chili Recipe

25 of 32

Artichoke and Fava Pappardelle

Photo: Annabelle Breakey; Styling: Robyn Valarik

White wine brings out artichokes' delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.
Artichoke and Fava Pappardelle Recipe

26 of 32

Carrot, Apple, and Ginger Soup

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

To save time peeling and chopping, a 1-lb. package of baby carrots may be substituted.
Carrot, Apple, and Ginger Soup Recipe

27 of 32

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Photo: John Autry; Styling: Leigh Ann Ross

Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese Recipe

28 of 32

Mushroom and Fresh Herb Lasagna

Photo: Annabelle Breakey; Styling: Randy Mon

For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they're layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner than regular dried pasta.
Mushroom and Fresh Herb Lasagna Recipe

29 of 32

Tempeh and Broccolini Stir-Fry

Photo: Johnny Autry; Styling: Cindy Barr

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.
Tempeh and Broccolini Stir-Fry Recipe

30 of 32

Lentil Salad with Soft-Cooked Eggs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.
Lentil Salad with Soft-Cooked Eggs Recipe

31 of 32

Sweet Potato Fettuccine

Photo: Iain Bagwell; Styling: Heather Chadduck

This clever technique for transforming sweet potatoes into "fettuccine" was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission.
Sweet Potato Fettuccine Recipe

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A Year of Meatless Meals: March 2016

1 of 32

Minty Pea Soup with Parmesan Croutons

2 of 32

Tempeh with Charred Peppers and Kale

3 of 32

Buffalo Quinoa Burgers

4 of 32

Peppered White Bean, Kale, and Egg Stack

5 of 32

Vegetable Lasagna with Butternut Béchamel

6 of 32

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

7 of 32

Goat Cheese Polenta with Sautéed Kale

8 of 32

Black Bean and Cheese Enchiladas with Ranchero Sauce

9 of 32

Texas Caviar Rice and Beans

10 of 32

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

11 of 32

Cheddar and Potato Pierogies

12 of 32

Poached Eggs in Tomato Sauce

13 of 32

Spaghetti with Brussels Sprouts

14 of 32

Skillet Kale Pizza

15 of 32

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

16 of 32

Biscuit-topped Vegetable Pot Pies

17 of 32

Sweet Potato, Cauliflower, and Greens Casserole

18 of 32

Creamy Broccoli Soup

19 of 32

Sorrel and Almond Pesto Pasta

20 of 32

Black Bean Cakes with Avocado-Corn Salsa

21 of 32

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

22 of 32

Ultimate Mac 'n' Cheese

23 of 32

Tomato Soup and Grilled Cheese

24 of 32

Three-Bean Vegetarian Chili

25 of 32

Artichoke and Fava Pappardelle

26 of 32

Carrot, Apple, and Ginger Soup

27 of 32

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

28 of 32

Mushroom and Fresh Herb Lasagna

29 of 32

Tempeh and Broccolini Stir-Fry

30 of 32

Lentil Salad with Soft-Cooked Eggs

31 of 32

Sweet Potato Fettuccine

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