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Kosher Vegetarian
Balsamic Mushroom Matzo Panini with Mango Jam
Caramel
Chickenless Parmigiana Paninis
Chickpea Fritters
Couscous with Vegetables
Daphne Oz's Mushroom & Vegetable Stuffing
Eggplant and Potato Casserole
Eggplant Salad with Lemon & Olive Oil
Grilled Marinated Vegetable Kebabs
Harvest Kale Salad with Sweet Mustard Tempeh
Koorma Vegetable Curry
Linguine with Mushrooms
Lo
Masaledar Chholay
Mustardy Mushrooms Stroganoff
One-pot Vegetables and Tofu with Sesame Rice
Paella of Summer Vine Vegetables with Almonds
Pinto Bean Enchiladas
Pistachio Pasta
Primavera
Risotto with Saffron
Sassy Seitan Reubens
Shaksuka
Slow Cooker Cajun Gumbo with Rice
Sweet and Spicy Tempeh
Three Pepper Tagine with Eggs
Vegetable Chickpea Stew
Vegetarian Chicken Gyro with Tzatziki Sauce
Vegetarian Chili
Vegetarian Chopped Liver
Vegetarian Sausage & Peppers
Vegetarian Shepherd's Pie
Zucchini Ribbons with Almond Pesto
Sassy Seitan Reubens
Adapted from a recipe by
Rachel Harkham
Ingredients:
1 cup pickle juice
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