For this tasty and satisfying vegetarian sandwich, shredded BBQ Portobello mushrooms are topped with a crisp carrot-apple slaw and a thick, garlicky aioli.
These burgers swap out typical beef for lean ground turkey and bolster the flavor of both the patty and the toppings with traditional Thai spices and herbs.
Sloppy Joes are easy to make, delicious, and fun to eat. Instant Pot vegan lentil sloppy Joes are a flavorful twist on the classic that everyone will love.
In this recipe for butternut squash tacos with pomegranate pico, The sweetness of the squash is perfectly balanced by the flavorful and colorful pico de gallo.
This shredded tofu tacos recipe uses grated tofu in a savory, spicy sauce as a flavorful taco filling. Add your favorite toppings for a satisfying vegan meal.
These vegetarian black bean and corn chimichangas are a delicious vegetarian version of the Mexican-inspired dish: Packed with beans, corn, rice, and spices.
This vegetarian mushroom French dip sandwich combines portobello mushrooms with caramelized onions, provolone cheese, and a rich, umami-packed shiitake jus.
No beef needed! This vegetarian take on a classic Philly cheesesteak is plenty hearty thanks to spiced tempeh, creamy provolone, and plenty of sauteed veggies.
Pressed between slices of crusty bread, this lemony thyme chicken and caramelized pears melts into a salty-sweet panini topped with white cheddar and fig jam.
This sandwich features a rich, creamy burrata that melts into the warmth of toasted bread, while salty, delicate ribbons of prosciutto add depth and savoriness.
Learn how to make the Chicago classic Italian beef sandwich with this easy recipe that allows the meat and fixings to cook all day in your slow cooker.