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Baked & Stuffed

Going plant-based doesn’t mean going hungry. Preheat the oven and dig into hearty, comforting entrees such as vegan casseroles, stuffed tomatoes, fully loaded baked potatoes, enchiladas, lasagnas, pot pies, stuffed squash, and so much more—plus wholesome crusts for flatbreads and pizzas. This category is chock-full of starchy goodness.

Southwestern Vegan Mac and “Cheese”

Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook

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Plant-Based Potato Enchiladas

Use firm, waxy potatoes (not the mealy baking kind) in this Mexican favorite: Yukon gold, Yellow Finn, or purple potatoes all work…

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Eggplant Cannelloni with Bravo Tomato Sauce

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their…

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Oven-Baked Chickpea Ratatouille

This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the…

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Delicata Squash Boats with Cauliflower Bechamel

Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter…

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Vegan Mushroom-Basil Au Gratin Potatoes

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes,…

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Southwestern Vegan Twice Baked Potatoes

Twice baked potatoes have a notoriously bad reputation as a fried food, topped with bacon, cheese, and sour cream—no more. This version…

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Mexican-Style Vegan Bean and Rice Casserole

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy…

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Whole Grain Corn Muffins

The perfect addition to a piping hot bowl of Red Lentil Chili is lightly sweetened whole grain corn muffins. Easier to serve…

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Chocolate Chip Pumpkin Muffins

These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural…

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Tempeh Italiano

*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.

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Julieanna’s Stuffed Acorn Squash

*Original recipe by Julieanna Hever, MS, RD, CPT

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