Zucchini Succotash Cobbler with Cornbread Topping
Zucchini, corn and tomato savory cobbler topped with cornbread for a great late summer dinner.| The Wimpy Vegetarian
Zucchini, corn and tomato savory cobbler topped with cornbread for a great late summer dinner.| The Wimpy Vegetarian
Mac and Cheese Impossible Pie made with Bisquick. It magically creates its own crust while it bakes. Super easy.| The Wimpy Vegetarian
This easy, fabulous roasted tomatoes appetizer includes basil, which is spread over slices of salty feta cheese stacked on crackers.| The Wimpy Vegetarian
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This slow cooker black bean soup made with dry beans practically makes itself. Serve with sour cream, pickled jalapeños or the spicier variety, cilantro, lime, green onions, or avocado.| The Wimpy Vegetarian
This creamy artichoke risotto casserole is loaded with artichokes and radicchio, and topped with lemon-caper breadcrumbs. And it's baked in the oven!| The Wimpy Vegetarian
Make this potato and lentil salad with only four ingredients plus herbs for an easy, healthy weeknight dinner. This salad is a hearty main dish that's lightened with tomatoes and a vinaigrette.| The Wimpy Vegetarian
Super-easy super-quick Mediterranean vegan salad with chickpeas that's ready to eat in 15 minutes. It includes green olives, sun-dried tomatoes, and arugula.| The Wimpy Vegetarian
Best ever healthy, gluten-free corn fritters are so much more than just a corn fritter. They're made with corn, zucchini, yellow squash, jalapeño pepper for just a touch of heat, and fresh herbs.| The Wimpy Vegetarian
Black beans sauteed with bell peppers are heaped on avocado and topped with a cabbage salad.| The Wimpy Vegetarian
Make this easy dessert (lightened with yogurt!) with just a few ingredients for a perfect ending to a meal. Macerate the berries in sugar (or Gran Marnier), whip up the cream, and you're all done.| The Wimpy Vegetarian
This easy artichoke dip uses marinated jarred artichoke hearts, green olives, pine nuts and manchego cheese and comes together in the food processor in 10 minutes.| The Wimpy Vegetarian
Print Recipe| thewimpyvegetarian.com
This entrée-worthy roasted potato salad is mixed with lentils, red onion, and chives. It's all tossed in a yogurt-Boursin-dill dressing.| The Wimpy Vegetarian
Spring brunch dish! Asparagus gribiche with roast asparagus topped with a sauce of hard boiled eggs, capers, parsley and thyme.| The Wimpy Vegetarian
This asparagus carbonara shows how easy it is to make a classic carbonara without bacon. Instructions for horseradish breadcrumbs included!| The Wimpy Vegetarian
This Air Fryer Asparagus recipe shows you how to quickly roast up a bundle of asparagus for an easy, healthy side dish in under 5 minutes.| The Wimpy Vegetarian
Drop biscuits using Einkorn flour and honey, and filled with peaches and blueberries for a healthy breakfast treat.| The Wimpy Vegetarian
These vegan chickpea pancakes are made with chickpea flour, garlic, scallions and spinach. They're a little thicker due to using cake rings and adding a little baking powder.| The Wimpy Vegetarian
This vegetable soup starts with onion, celery, carrot, and Serrano pepper. Next comes broth, rice, potatoes and herbs. It's finished with partially smashed chickpeas to add a creamy texture.| The Wimpy Vegetarian
Super creamy asparagus risotto cooked in a slow-cooker, for an easy comforting vegetarian dinner or side dish.| The Wimpy Vegetarian
Make this easy keto asparagus soup in 30 minutes or less. It makes the most of fresh seasonal asparagus with just a little cream. And the dill and chives make this soup truly special.| The Wimpy Vegetarian
A refreshing strawberry salsa made in 15 minutes with sweet onion, mint, lime juice, agave nectar, and optional chocolate nibs and ancho chile. Chill for 30 minutes for the best flavors.| The Wimpy Vegetarian
Carrots simmer in a glaze of butter, honey, ginger, and orange juice until tender. Serve them with the glaze and top with chopped parsley.| The Wimpy Vegetarian
This roasted red pepper and tomato soup with basil includes roasted onions for an incredibly rich flavor that far surpasses anything in a can, and only needs 15 minutes of meal prep to make.| The Wimpy Vegetarian
This Instant Pot Tomato Risotto shows the best way to make risotto – any risotto – in the Instant Pot. The tomatoes are roasted with a little balsamic vinegar for extra flavor.| The Wimpy Vegetarian
Two easy ways to make your own fabulous fire roasted tomatoes at home. Both methods are incredibly easy to do, and need only some olive oil, salt, pepper, sugar and a drizzle of balsamic vinegar.| The Wimpy Vegetarian
Ready in 15 minutes, sliced mushrooms are tossed in a savory soy sauce with Parmesan cheese, garlic powder, and dried thyme, and air fried for 10 minutes.| The Wimpy Vegetarian
This roasted butternut squash and red onions recipe is packed with flavor and is a perfect weeknight sheet pan main dish or simplified for a side dish.| The Wimpy Vegetarian
This one-pot dish is a twist on the traditional Jamaican Rice and Red Peas. It's made with kidney beans instead of Sea Island Red Peas, basmati rice, allspice, coconut milk and Serrano pepper..| The Wimpy Vegetarian
Vegan potato asparagus salad loaded tossed with lentils, radishes, sugar snap peas, and mint. It's all dressed in a bright lemon vinaigrette.| The Wimpy Vegetarian
This is an easy recipe for making homemade vegetable broth with roasted vegetables in your own kitchen that's packed with flavor.| The Wimpy Vegetarian
