Vegetarian
No meat? No problem! There are over 100 vegetarian-friendly recipes for you to choose from here!
From vegetable side dishes, main dishes, filling salads, to breakfasts, snacks, and everything in between.
These recipes are packed with so much flavour — I promise even meat eaters will enjoy them.
![New Recipe ✨ Cozy Veggie Stew (vegan, gluten-free + low FODMAP)! This recipe was made in partnership with my friends at @fodyfoods using their Vegan Bolognese, Vegetable Soup Base, and Shallot-Infused Olive Oil. It’s so packed with all the veggies, protein, and whole grains for a super flavourful, nourishing + comforting dinner to cozy up to on chilly fall nights 🥰
All of @fodyfoods’ products are certified low FODMAP and free of onion, garlic, gluten + lactose. They’re designed to make cooking so much easier + more enjoyable for those with IBS or other dietary needs! If you want to give them a try, you can use my NEW discount code CARRIEFALL15 for 15% off an order at fodyfoods.com 💜 #FodyFoods [Partner]
RECIPE: serves 6
2 cups brown rice, dry
2 Tbsp cornstarch
1/4 cup @fodyfoods shallot-infused olive oil
2 cups carrots, diced (~2 med-large carrots)
2 cups celery, diced (~5 stalks)
2 cups parsnips, diced (~1 large)
2 tsp dried thyme
2 tsp dried rosemary
3 cups sweet potatoes, peeled + chopped (1 large)
3 cups red potatoes, peeled + chopped (2-3 potatoes)
5 cups curly kale, stems removed + torn into small pieces (1 large bunch)
4 cups @fodyfoods vegetable soup base (mix 4 c water with 1 Tbsp base)
1 jar @fodyfoods vegan bolognese
1 package tofu, drained + cut into cubes
Salt + pepper, to taste
1. Cook rice according to package directions. In a small bowl, whisk cornstarch with 2 Tbsp water to make a slurry - set aside.
2. Heat olive oil in a very large (5 qt.) pot or dutch oven over medium-high. (TIP: if you only have a medium-sized pot, you may want to halve this recipe!)
3. Add diced carrots, celery, parsnips, thyme, and rosemary to the pot. Stir + cook for 5 mins.
4. Add sweet potatoes, red potatoes, bolognese sauce, soup base + kale. Stir ingredients together well, seasoning with salt + pepper.
5. Stir in cornstarch slurry + bring liquid to a boil.
6. Once boiling, reduce heat to medium-low + allow to simmer (uncovered) for 25 minutes.
7. At the 25 minute mark, gently stir cubed tofu into the pot + continue to cook for an additional 10-15 minutes, or until veggies are fork tender (but not falling apart).
8. Serve stew over brown rice + enjoy hot!](https://www.walderwellness.com/wp-content/uploads/sb-instagram-feed-images/246473353_294012925873840_8969556437523485755_nlow.jpg)
