This past February you guys were loving a mix of nourishing soups, make-ahead meals, and slow cooker favorites for these cold winter nights. From chickpea patties to creamy Parmesan orzo, these were the 10 most-saved vegetarian recipes from February 2018.
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Nutty soba noodles are my top pick for this ginger-citrus scented soup, although rice noodles or ramen work quite well. The best part about this recipe is the broth that's made from scratch in the slow cooker.
This is exactly the kind of nourishing vegetable soup I crave in the middle of winter. A mix of sautéed vegetables, creamy white beans, and a spoonful of tomato paste give this big-batch soup flavor and body.
Unlike most patties and burgers, I love that this version starts with shredded sweet potato rather than an already baked potato.
This simple soup answers the call when you are craving all the green things. Top it with a poached eggs and a thick-cut slice of bread on the side, and you're good to go.
Inspired by the tomato-tinged rice you know and love from your favorite Mexican restaurant, this version brings all of that plus an extra dose of veggies to the dinner table. Serve it as a side or the base for your next burrito bowl.
Baked in a muffin tin and packed with a trio of ricotta, Fontina, and Parm, these make-ahead frittata cups are the easiest way to have eggs for breakfast (or lunch!) any day of the week.
This high-protein cake is like a bread-meets-biscuits hybrid worth keeping on your radar, whether you're following a keto diet or not. Crisp it with a little oil in a hot skillet and you won't regret it.
I'll admit that this Chinese New Year-inspired side isn't totally weeknight-friendly, but you'll want to keep it around for those nights you have a little more time on your hands. It's fresh and light, and pairs well with just about everything you're serving as a main.
I've been keeping this ultra-comforting, cheesy orzo on standby for easy one-pot dinners on pasta night and as the side dish that goes with everything.
If you've ever felt like all the stirring required to make risotto on the stovetop is a little tedious, you are going to adore the oven-baked version. Not only does it skip all the stirring, but it's also vegan and finishes with an elegant, deeply savory flavor.