New Vegetarian Recipes Are Here🍂
Published 12 days ago • 1 min read
Hi Reader!
I’m back with five new vegetarian recipes for October! I love doing these monthly roundups because it gives me a chance to share meatless meals that still feel really satisfying and easy enough to make during the week.
This month’s picks feel especially good for fall, with plenty of seasonal ingredients and recipes that work just as well for dinner as they do for leftovers the next day.
And of course, I saved my personal favorite for last 👀
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These stuffed shells are a good one for a weeknight dinner, but they also work really well if you want to assemble everything ahead and bake it later.
Quick Tip: A small cookie scoop makes filling the shells much faster and a lot less messy than trying to spoon the cheese mixture into each one.
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Gnocchi is one of my favorite shortcuts for a fast dinner because it cooks in just a few minutes, and pesto does most of the work here.
Quick Tip: A wide skillet works best for gnocchi because it gives everything more room to cook evenly instead of crowding the pan.
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This is the kind of soup I like to make when I want something hearty without adding meat. The mushrooms and wild rice give it so much texture.
Quick Tip: If you make a lot of soups, a Dutch oven is worth pulling out for this one. The heavy bottom helps everything cook evenly and holds heat really well.
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Lentils make the base hearty and filling, then everything gets topped with creamy mashed potatoes and baked.
Quick Tip: A potato ricer makes the mashed potato topping extra smooth, but a regular potato masher works great too. Just avoid overmixing so the potatoes stay fluffy.
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Yumna's Personal Favorite!
Hint: I make this one when I want something that feels fresh but still very fall. It has roasted vegetables, plenty of texture, and it somehow gets even better after sitting in the fridge for a bit.
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