Our 10 Most Popular Meatless Recipes of the Year
Between colorful dishes bursting with in-season produce and quick weeknight dinners made from pantry staples, there was no shortage of satisfying vegetarian recipes to come out of our kitchens this year. Here are the 10 most popular vegetarian mains of 2018 (that you’re sure to make again and again in the coming year, too!).
Quick-cooking orzo is a hero on weeknights — especially in the case of this one-pot meal. The starch from the pasta thickens the cooking liquid (a mixture of broth and milk), resulting in a super-creamy sauce finished with spinach and Parmesan.
The slow cooker does all the work for you in this vibrant vegetarian soup. You’ll return home to tender white beans and a variety of perfectly cooked veggies — what could be better? We especially love the basil pistou that you’ll swirl into every serving.
Most homemade veggie burgers have an insane amount of ingredients. Not this one. This year, we took it upon ourselves to create the easiest-ever black bean burger. It has a slightly smoky flavor, thanks to chipotle in adobo, with a crisp crust and creamy center.
Adding to the list of five-ingredient recipes, this skillet dinner is one of the smartest pasta recipes we know. That’s because the tortellini cooks directly in the tomato sauce, meaning one fewer pot and a lot more flavor.
We all know the best part of a burrito is the filling, so we packed the slow cooker with brown rice, pinto beans, sweet potatoes, and a variety of other veggies and let it cook together on low to create the coziest burrito bowls.
We’ll be packing this healthy, colorful dish for lunch well into the new year. Turmeric-spiked cauliflower rice is paired with tender sweet potato, creamy avocado, and a simple chickpea salad to create a satisfying, protein-packed vegetarian main. Roasting the feta before crumbling it on top intensifies its flavor.
This pasta was on rotation in our kitchens all spring long. Packed with the best produce at the farmers market and finished with a citrusy lemon butter, it’s exactly what we crave when the sun begins to shine after the dreary winter months.
These garlicky, herby beans quickly become a meal when piled onto thick slices of toast or tossed with cooked grains. The best part? Their flavor improves the longer they sit, making this recipe a great contender for meal prep.
Slow cookers aren’t just for wintertime. In fact, they’re one of my favorite ways to cook in the summer, because you don’t have to worry about the oven heating up your house. A combination of sweet corn, minced garlic, fresh thyme, and chopped chives make every bite of this chowder burst with flavor.
Smoked paprika, a spoonful of tomato paste, and a splash of red wine vinegar add depth and savory flavor to this easy slow cooker soup. Serve with a dollop of yogurt, a drizzle of olive oil, and chopped fresh herbs.