This borscht is a great recipe to make when your home garden is in full force and beets are plentiful.

This is a recipe for a sweet potato quinoa patty that is just a good for breakfast as it is for dinner! Enjoy it with ketchup, applesauce, or your favorite topping.

This is my go-to quick dinners when I want my veggie fix but don’t have time to prepare them. The lemon and almond butter gives it a unique taste, and I like to bump up the flavor even more by using a lemon-infused olive oil.

These vegetarian pot pies are made in single-serving-sized souffle dishes and are topped with a yummy biscuit! The filling uses frozen vegetables to decrease prep time, but you can substitute this with fresh veggies if you prefer. This recipe can easily be prepped ahead of time and stored in the freezer.

This noodle bowl combines green beans, bell peppers, and scallions, and is flavored with my favorite miso soy sauce. Serve it over your noodle of choice.

This stew is a great way to use up your butternut squash from your summer garden. It is made in a slow cooker, so all you have to do is add the ingredients and let the appliance do all the work!

These quinoa potato cakes are a fun way to use up leftover mashed potatoes. My favorite part of this recipe is that quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot make on their own.

I love noodle bowls, and this version is a nice citrusy blend of snow peas, edamame, carrots, and scallions. This is a recipe I use when I like to mix things up a bit, and it always hits the spot!

This lentil curry soup is great for pot lucks and is very filling! The curry and coconut milk give it an Indian-style feel, and the lentils are loaded with protein and fiber. This recipe is flexible in that you can add whatever veggies you’d like!

This is an easy recipe for mashed butternut squash that is lightly sweetened with maple syrup. It also has some cinnamon added for an extra burst of flavor! This was one of the first foods I ate after having bowel surgery since it was gentle on the gut but also full of nutrition.

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!

This is one of my favorite go-to meals. Not only is it delicious, but it is easy to make since all you need to do is put your ingredients in a crock pot and let it simmer!

This is a great soup to make on those cold fall and winter days, and it is my go-to soup for pot lucks. It's super easy to make with the use of a crock pot, and it is healthy and paleo-friendly.

Learn about my dinner routine, starting with a juice to ward off the "hangry" and finishing with some yummy veggie burgers. I often make the patties in bulk and store a bunch in the freezer for later!