Click through snapshots of all the recipes from the April 2015 issue featuring vegan and vegetarian dishes.
Polenta Stuffed Grilled Onions with Tomato Basil Coulis
Polenta stuffed onions are a great, fun dish to serve on a vegetarian bar or station. It easily elevates any menu.
Gluten Free Falafel Pocket
Falafel is appealing to vegetarians and carnivores alike. Now, expand to the gluten-free audience by using gluten free bread and tortillas.
Farro Pilaf
Looking to expand beyond ordinary rice? Farro is a great textural substitution that holds up well to a pilaf preparation with fresh vegetables.
Edamame Succotash
This succotash would make for a great appetizer or small plate. See and taste the colors of the rainbow.
Black Bean Portabella Burgers
Get in on the mushroom as meat trend with this burger. Portabella mushrooms provide texture while black beans provide protein. A great option for vegetarians and carnivores alike.
Vegan Mango Quinoa Salad
Fresh mango and honey add a sweet note to this otherwise savory quinoa salad. It would make a great addition to a vegan or vegetarian station.