Maybe you’re a seasoned vegetarian. Maybe your family’s doing the whole Meatless Monday thing. Maybe you picked up a few things from the farmer’s market and you just don’t know what to do with them.
Whatever your circumstance, we’ve got your back. Get your veggie on with these seven flavorful recipes brought to you by Mother Nature.
KIMCHI FRIED RICE
If you haven’t tried kimchi yet, now’s your chance! This recipe is everything we could ask for in a stir-fry. Start with crispy tofu (Pro tip: Make sure it’s really dry before adding it to the pan). Let it sizzle with rice, scallions, kimchi, bean sprouts, carrot, and a big douse of P.F. Chang's® Home Menu Korean Style BBQ Sauce. Top it off with a fried egg, because most things in life taste better with a fried egg.
VEGETARIAN SHEET PAN NACHOS
Looking for meat? Then this is nach-o recipe! In this simple dish, jackfruit takes the stage (that’s what that chicken-looking stuff is!) and is stacked on top of crispy tortilla chips, along with melty cheese, Rosarita® Vegetarian Refried Beans, diced avocado, and more. Whip up a big batch for family nacho night or anytime you want something fast and fun.
TERIYAKI VEGETABLE NOODLE BOWL
Ladies and gentlemen, grab your chopsticks! This recipe makes the most of packaged ramen noodles with the help of crisp veggies and a sweet and savory teriyaki sauce. Talk about noodles and company.
SOUTHWEST QUINOA SKILLET
The American Southwest boasts blue skies, red rocks, and some of our favorite flavors. This one-skillet meal brings together quinoa, black beans, corn, Ro*Tel®, avocado, lime, cilantro, and cumin, turning farmer’s market finds into a dinnertime marvel.
CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES
Are you dangerous with a food processor? Good—then you have all the skills you need to make this low-carb pizza. Bake the crispy crust first before adding Hunt’s® Diced Tomatoes, fresh mozzarella cheese, and fragrant basil pesto.
ROASTED VEGETABLE FRITTATA
What’s a frittata, you ask? It’s like an omelet, without having to hover over the stove. Or a quiche, without the prep work of a crust. Either way, you can make one easily by crisping up asparagus, broccolini, and mushrooms, then layering them with a cream and egg mixture and ricotta in an oven-safe skillet prepped with PAM®. Throw it in the oven and let it bake until the eggs are set.
SPINACH TOMATO TORTELLINI
Stir soft pillows of cheesy goodness into a creamy sauce along with sautéed baby spinach, Hunt’s Diced Tomatoes, and a few shakes of spices. Pasta la vista, baby. You’ll be back (for seconds).
