Anyone who is craving a vegetarian version of a shepherd’s pie will love this recipe. It is loaded with lentils and veggies, and it is one of my favorite dinner recipes!

This delicious recipe combines acorn squash, quinoa, raisins, and pecans into a fun and easy fall recipe.

This is a easy and versatile recipe that allows you to use whatever vegetables you want, and it is topped with a delicious peanut soy sauce.

This is Sarah’s go-to pasta sauce recipe when her garden is full of tomatoes. It is full of flavor and tastes great on pasta or spaghetti squash!

This is a spin on the traditional green bean casserole for those who don’t like mushrooms or want to change things up. Instead of using a mushroom filling, this recipe uses a chickpea sauce. It is topped with a delicious pecan crust and is a new favorite in our household!

This noodle bowl has the flexibility of using whatever veggies you like, and it gets its delicious flavor from a homemade miso soy sauce.

This lemon broccoli pasta is a yummy alternative to your traditional pasta with tomato sauce, and it is topped with hemp hearts and nutritional yeast.

This is a simple recipe for a butternut squash soup that will keep you warm on a cool fall day.

This is the best vegetable curry you will every taste, and it is super easy to make since all you do is stick the ingredients in a crock pot and let it simmer! Whenever I have guests over, they are always begging for more! The delicious taste is thanks to Trader Joe’s Masala Simmer Sauce and full fat coconut milk.

This is a delicious recipe for a traditional miso soup, with the added pop and sweetness of sweet potato dumplings!