Dig into these vegetarian recipes!

Black-Eyed Pea Cakes

Black-Eyed Pea Cakes
with Mediterranean Salad
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (15-oz) can black-eyed peas, drained and rinsed
  • 1 Tbsp olive oil
  • 2 Tbsp lime juice
  • [q:1/2] cup diced red bell pepper
  • [q:1/2] cup chopped green onions, white and green parts
  • 2 Tbsp chopped fresh parsley
  • 1 cup chickpea flour
  • 1 tsp ground cumin
  • [q:1/8] tsp cayenne pepper
  • [q:1/4] tsp freshly ground black pepper
  • [q:1/2] tsp salt 
  • [q:3/4] cup hot water
  • 3 Tbsp oil, divided
  • Mediterranean Salad
Directions
  1.  Empty black-eyed peas into a mixing bowl. Using back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.
  2. In another bowl, whisk together chickpea flour, cumin, cayenne pepper, black pepper, and salt. Whisk in hot water until smooth. Add black-eyed pea mixture. Stir well.
  3. Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Scoop out a heaping [q:1/4] cup of batter per cake and cook for 4 minutes per side, until golden, adding remaining oil, as necessary.
  4. Season cakes with salt and pepper to taste. Serve hot with Mediterranean Salad on the side.
Nutrition Info
For the cakes: 318 Calories, 9 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 9 g Fiber, 16 g Total fat (2 g sat), 315 mg Sodium, [nut:5] Vitamin K, Folate, [nut:3] Vitamin C, [nut:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Potassium, Zinc

Charred Tomatoes

Charred Tomatoes
with Cool Yoghurt, Pomegranate Molasses and Herbs
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients

  • Dressing

    • 2 Tbsp pomegranate molasses
    • 2 tsp za’atar seasoning
    • 4 Tbsp extra-virgin olive oil, plus extra for drizzling
    • 3 Tbsp lemon juice
    • Sea salt

  • Cool Yoghurt

    • 1 garlic clove, crushed
    • [q:1 1/4] cups natural plain full-fat yoghurt
    • Salt

  • Charred Tomatoes

    • 2 lb 4 oz cherry tomatoes on the vine
    • Handful of mint leaves, chopped
    • Large handful of basil leaves, torn
    • Handful of pomegranate seeds
Directions
  1. Prepare a barbecue for direct cooking over medium heat.
  2. Combine Dressing ingredients with a pinch of salt in a clean lidded jar or bowl. Shake or whisk to combine. Set aside.
  3. For Cool Yoghurt: combine crushed garlic, yoghurt, and a pinch of salt in a bowl and mix well. Set aside.
  4. For Charred Tomatoes: grill tomatoes over direct heat for about 5 minutes until charred and soft.
  5. To serve, spread yoghurt on a plate. Remove grilled tomatoes from vine and combine with mint and basil in a bowl. Add two-thirds of dressing and mix gently.
  6. Top yoghurt with tomato mixture and pour remaining dressing on top. Add another drizzle of oil, a scattering of pomegranate seeds, and some more salt, if you like.
Nutrition Info
301 Calories, 7 g Protein, 9 mg Cholesterol, 32 g Carbohydrates, 20 g Total sugars (8 g Added sugars), 5 g Fiber, 18 g Total fat (4 g sat), 351 mg Sodium, [nut:4] Vitamin C, [nut:3] Vitamin K, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Calcium, Folate, Iron, Magnesium, Phosphorus, Potassium

Morgain’s Saucebox Sandwich

Morgain’s Saucebox Sandwich
Prep Time
50 minutes
Number of Servings
4 Sandwiches
Ingredients

Veggies

  • 1 eggplant, sliced into ½-inch rounds
  • 1 bulb fennel, cored and thinly sliced
  • 1 medium zucchini, sliced into [q:1/4]-inch rounds
  • 1 medium red onion, sliced into rounds
  • 2 red bell peppers, seeded and cut into strips
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper

Turmeric Tahini Mayo

  • ½ cup low-fat mayonnaise
  • [q:1/4] cup tahini
  • 1 Tbsp maple syrup
  • Juice of ½ lemon
  • 1 clove garlic, finely grated
  • [q:1/2] tsp ground turmeric
  • [q:1/2] tsp curry powder
  • [q:1/4] tsp kosher salt

Chickpeas

  • 1 (28 fl oz) can chickpeas, drained and
  • well rinsed
  • 2 Tbsp extra-virgin olive oil
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp chili flakes
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp kosher salt

Assembly

  • 8 slices multigrain bread, toasted
  • 8 pieces leaf lettuce
Directions
  1. Preheat oven to 450˚. Line two baking sheets with parchment paper.
  2. Arrange veggies on prepared baking sheets, drizzle with oil, and season with salt and pepper. Roast for 25 to 30 minutes, or longer if you like things a bit charred. Remove from oven and set aside.
  3. While veggies are roasting, make turmeric tahini mayo: combine all turmeric tahini mayo ingredients in a mixing bowl and whisk until smooth. As this mayo is quite thick, feel free to loosen it a bit with a few teaspoons of water if you like your sauce a bit thinner. Set aside.
  4. Time for the spicy chickpeas. In a mixing bowl, combine chickpeas, oil, paprika, chili flakes, cumin, and salt. Mix well to coat chickpeas. Transfer everything to a pan over medium-high heat and cook for about 7 to 8 minutes, stirring frequently. Remove from heat and slightly mash chickpeas with a fork or a potato masher.
  5. To assemble sandwiches, liberally spread turmeric tahini mayo on four slices of toasted bread. Top each slice with lettuce, some roasted veggies, and a scoop of spiced chickpeas. Then close sandwich with other slice of toast. Enjoy!
Nutrition Info
1,208 Calories, 55 g Protein, 0 mg Cholesterol, 184 g Carbohydrates, 41 g Total sugars (3 g Added sugars), 39 g Fiber, 33 g Total fat (4 g sat), 1,538 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nut:4] Vitamin E, [nut:3] Calcium, [nut:1] Vitamin A

Veggie Teriyaki Bowl

Veggie Teriyaki Bowl
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients

Sauce

  • [q:1/2] cup light soy sauce
  • 3 Tbsp brown sugar
  • 2 tsp dried chili flakes
  • 1 Tbsp honey (vegan option: use agave or maple syrup)

Bowl

  • 1 Tbsp oil
  • 1 onion, roughly diced
  • 1 tsp grated garlic
  • 2 tsp grated fresh ginger
  • 1 red bell pepper, roughly diced
  • 1 courgette (zucchini), cut into bite-sized pieces
  • 2 oz long-stem broccoli, cut into small florets
  • 6 to 8 baby corn cobs
  • 1 medium aubergine (eggplant), cut into bite-sized pieces
Directions
  1. Combine all sauce ingredients in a bowl, mix well, and set to one side.
  2. Heat oil in a wok over medium-high heat, add onion, garlic, and ginger. Fry until fragrant and onion is translucent. Add remaining vegetables and stir-fry for 3 to 4 minutes. Add sauce mixture, bring to boil, and simmer for 3 minutes.
  3. If desired, serve on top of freshly steamed rice or springy noodles.
Nutrition Info
Without rice or noodles: 369 Calories, 14 g Protein, 67 g Carbohydrates, 14 g Fiber, 9 g Total fat (1 g sat), 2,334 mg Sodium, [nut:5] Vitamin B6, C, [nut:4] Vitamin K, Folate, Phosphorus, [nut:3] Vitamin B2 (riboflavin), B3 (niacin), Magnesium, Potassium, [nut:2] Vitamin B1 (thiamine), E, [nut:1] Vitamin A, Calcium, Iron, Zinc

Purple Cauliflower Gnocchi

Purple Cauliflower Gnocchi
with Almond Pesto
Ingredients

Almond Pesto

  • 1 (4 oz) package of basil
  • [q:1/4] cup chives
  • 1 tsp nutritional yeast
  • [q:1/2] cup almonds
  • [q:1/2] tsp black pepper
  • 2 Tbsp liquid aminos
  • 1 cup water
  • 1 lemon, juiced
  • [q:1/4] tsp salt

Gnocchi

  • 1 head purple cauliflower
  • 1 tsp salt
  • [q:1 1/2] cups cassava flour
Directions
  1. Add pesto ingredients to a blender. Blend until smooth. Add more water if needed. Set pesto aside.
  2. Remove florets from cauliflower. Discard stems or save for another use. Steam florets in a steamer basket in a pot with 1-inch of water. Cook until cauliflower is fork-tender.
  3. Transfer cauliflower florets to clean blender jar or a food processor bowl. Blend cauliflower until you get a mash. Transfer mash to a bowl. Add salt and cassava flour, [q:1/2] cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.
  4. Fill a 5-quart pot with water and bring to a boil.
  5. Split dough ball into 4 evenly sized pieces. Roll 1 of the pieces on a cassava flour-dusted clean surface into a snake-like shape about the circumference of a nickel. Cut into 1-inch pieces. Transfer cut gnocchi pieces to a plate. Lightly dust plate with cassava flour to keep gnocchi pieces from sticking together. Repeat process with remaining sections of dough.
  6. Add gnocchi pieces to boiling water. Boil until they float, about 1 minute. Remove from water with a slotted spoon. Sauté in oil for 2 to 3 minutes over medium-high heat, or serve fresh out of the boiling water with almond pesto.
Nutrition Info
396 Calories, 11 g Protein, 0 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (1 g sat), 759 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, [nutrition:3] Vitamin B12, Folate, Phosphorus, [nutrition:2] Iron, Magnesium, [nutrition:1] Vitamin A, Calcium, Potassium, Zinc

Keto Cauliflower Curry

Keto Cauliflower Curry
Prep Time
10 minutes, plus 25 minutes Cook Time
Number of Servings
Serves 4
Ingredients
  • 1 large cauliflower head, chopped into bite-sized florets
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, peeled and grated
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for serving
Directions
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  • Add the onion and sauté for 3 to 4 minutes, until it begins to soften.
  • Add the garlic and ginger and sauté for another minute, until fragrant.
  • Add the curry powder, turmeric, and cumin, and stir well to combine.
  • Add the chopped cauliflower and stir to coat with the spices.
  • Pour in the diced tomatoes and coconut milk, and stir to combine.
  • Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the cauliflower is tender and the sauce has thickened.
  • Serve the curry over cooked rice, garnished with fresh cilantro.
Nutrition Info
339 Calories, 7 g Protein, 0 mg Cholesterol, 20 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 6 g Fiber, 30 g Total fat (20 g sat), 354 mg Sodium, [nut:5] Vitamin C, [nut:3] Vitamin B6, Vitamin K, Iron, Phosphorus, [nut:2] Vitamin E, Folate, Magnesium, Potassium, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Zinc

Romaine Lettuce and Radish

Romaine Lettuce and Radish
with Sunflower Cream and Scallions
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup lightly toasted sunflower seeds, plus 3 tablespoons for serving
  • [q:1/3] cup cold water
  • 2 Tbsp cold-pressed canola oil or extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • [q:1/4] tsp fine sea salt
  • Freshly ground black pepper
  • 2 medium heads romaine lettuce, leaves separated, washed, and lightly torn
  • 3 to 4 radishes, greens trimmed off, thinly sliced
  • 3 Tbsp chopped scallions
  • [q:1/4] cup loosely packed fresh mint
Directions
  1. In a small pot, bring [q:1/2] cup water to a boil. Place the [q:1/4] cup of sunflower seeds in a medium bowl and cover with the boiling water. Let sunflower seeds soak until soft, about 20 minutes.
  2. Drain sunflower seeds and place in a food processor with [q:1/3] cup of cold water, the oil, vinegar, and salt. Season with pepper. Process until smooth, about 3 minutes. Season with more salt, pepper, vinegar, or water, if desired.
  3. Toss romaine lettuce in sunflower cream. Top with radishes, scallions, mint, and remaining sunflower seeds.
Nutrition Info
With extra-virgin olive oil: 197 Calories, 7 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 8 g Fiber, 14 g Total fat (2 g sat), 320 mg Sodium, [nutrition:5] Vitamin A, Vitamin K, Folate, [nutrition:2] Iron, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium

Classic Vegetarian Stuffing Recipe

Classic Vegetarian Stuffing Recipe
Number of Servings
Serves 6
Ingredients
  • 10 slices of Ezekiel 4:9 Bread
  • 2 cups of vegetable broth
  • 1 cup of diced celery
  • 1 cup of diced onion
  • 2 cloves of garlic, minced
  • 1 tsp fresh sage
  • 1 tsp fresh thyme
  • 1 egg
  • [q:1/4] cup + 2 tbs butter
  • 1 tsp poultry seasoning
  • [q:1/2] tsp salt
  • [q:1/2] tsp pepper
Directions
  • Preheat your oven to 400 degrees Fahrenheit.
  • Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit. Set aside.
  • Reduce oven heat to 350 degrees Fahrenheit.
  • Add 2 Tbsp of butter into a sauté pan over medium heat. Sautee 1 cup of diced onion, 1 cup of diced celery, and 2 cloves of minced garlic until soft. Set aside.
  • Add the toasted Ezekiel bread pieces into a large bowl. Combine with the sauteed celery and onion mixture.
  • Add the fresh chopped herbs, 1 tsp poultry seasoning, [q:1/2] tsp of salt, and [q:1/2] tsp of black pepper. Mix well.
  • Whisk together 2 cups of vegetable broth, [q:1/4] cup melted butter, and 1 egg. Once combined, add to the bread mixture. Mix gently to combine.
  • Grease a 9 by 13 casserole dish with softened butter.
  • Transfer all ingredients into a casserole dish.
  • Cover the dish with foil and bake at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes until the top is golden brown and the middle is set.
Nutrition Info
264 Calories, 8 g Protein, 57 mg Cholesterol, 29 g Carbohydrates, 1 g Total sugar (0 g Added sugars), 6 g Fiber, 13 g Total fat (8 g sat), 340 mg Sodium, [nutrition:1] Vitamin A, Vitamin K, Iron

Penne with Spice-Roasted Cauliflower

Penne with Spice-Roasted Cauliflower
Prep Time
35 minutes
Number of Servings
Serves 6
Ingredients
  • 1 (approximately 2 lb head) cauliflower, stem removed, florets cut into 1-inch pieces
  • 2 Tbsp oil, divided
  • 1 tsp garam masala
  • 1 tsp curry powder
  • Salt
  • 12 oz whole-wheat penne pasta
  • 1 leek, white and light green parts only, thinly sliced
  • 2 garlic cloves, chopped
  • 1 lemon, zested and juiced
  • [q:1/2] cup sliced almonds, toasted
  • [q:1/3] cup golden raisins
  • [q:1/2] cup chopped fresh parsley
Directions
  1. Preheat oven to 400°.
  2. Toss cauliflower florets with 1 tablespoon of the oil, the garam masala, curry powder, and salt to taste. Transfer to a baking sheet and roast 10 to 12 minutes, until tender.
  3. Cook pasta according to package directions. Drain, reserving 1 cup of the cooking water. Set cooking water and drained pasta aside.
  4. Heat remaining tablespoon of oil in a large pan set over medium heat. Add leek and garlic and sauté 2 minutes. Add roasted cauliflower, cooked pasta, reserved cooking water, lemon zest and juice, almonds, raisins, and parsley. Cook until pasta is coated in sauce. Season with salt and serve.
Nutrition Info
360 Calories, 14 g Protein, 62 g Carbohydrates, 5 g Fiber, 10 g Total fat (1 g sat), 251 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:3] Vitamin B1 (thiamine), Vitamin B6, Folate, Magnesium, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B3 (niacin), Vitamin E, Iron, [nutrition:1] Calcium, Potassium, Zinc

Penne with Broccoli, Sun-Dried Tomato, and Lime

Penne with Broccoli, Sun-Dried Tomato, and Lime
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 3 cups bite-size pieces of broccoli florets
  • 12 oz penne pasta
  • [q:1/2] cup oil-packed sun-dried tomato slices
  • 2 garlic cloves, minced
  • [q:1/4] cup freshly squeezed lime juice (from 1 large lime)
  • Salt and freshly ground black pepper
Directions
  1. Steam broccoli for 5 minutes until tender. Set aside.
  2. Cook pasta according to package directions. Drain pasta, reserving [q:1/4] cup of the cooking water. Set aside.
  3. Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and sauté for 2 minutes.
  4. Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
Nutrition Info
355 Calories, 15 g Protein, 73 g Carbohydrates, 3 g Fiber, 3 g Total fat (1 g sat), 357 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Vitamin B1 (thiamine), Phosphorus, [nutrition:3] Vitamin B3 (niacin), Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B6, Folate, Iron, Zinc, [nutrition:1] Potassium
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