Entrees

SPAGHETTI WITH BEAN BALLS

A yummy nutritious vegan twist on an Italian classic. The vegan bean balls are also great just by themselves with a green salad and some dips such as guacamole or hummus. Or you could also use them...

A hearty vegetarian pot pie is perfect for winter months.

Vegetarian Shepherd’s Pie

Shepherd ‘s pie is a fantastic dinner in these cold winter months. It’s warm and hearty and easy to cook. Unfortunately, most Shepard’s pie isn’t vegetarian. But this recipe is.

Large Cauliflower Steaks

Roasted Cauliflower Steaks

This New York Times recipe only has a few ingredients: cauliflower, salt, pepper, and sage leaves — but the art is absolutely mouthwatering so we had to include it here on the Dherbs website.

Spaghetti Squash Burrito Bowls

If you have a large appetite and are in need of a filling entree, this is the recipe for you. It’s a beautiful vegan recipe with lots of colorful ingredients!

Homemade Vegan Vietnamese Pho

Warm your soul with this vegan take on a classic Vietnamese noodle soup. The broth is where it’s at! We know you’ll love it!

Baked Stuffed Squash

Autumn means squash and this recipe for stuffed squash is absolutely delicious. We tried it both with the acorn squash (pictured) and butternut squash. The butternut gave the recipe a little more sweetness and was more filling because it’s bigger. The acorn, though, was perfectly sized and could be used as an appetizer for a nice sit-down dinner.