Leafy Greens

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

This brothy beans-and-greens stew is all about the spicy chile-herb "smash" that gets scattered on top.

The breadcrumb-topped cabbage is also delicious with roast pork or chicken.

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.