Endlessly versatile soups, stews, and chili are an essential part of the vegetarian repertoire. Packed with vegetables, and often filled with protein-rich beans, these meatless recipes can be great starters or a complete meal in a bowl.
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Bell peppers have a Southwestern flair when stuffed with rice, black beans, and vegetables such as corn, carrot, and leek. Diced poblano peppers (which, like bells, are members of the Capsicum family) spice up the filling, along with cumin, turmeric, and paprika.
When I first made these at home, the fam asked if I'd ordered from the local taqueria. Talk about a coup! Flautas are those addictive deep-fried skinny tacos. This version became a total repeat-recipe hit. I call them "fake-out" because unlike their messy, deep-fried cousins, they are a quick low-fat, baked, vegetarian gem of a recipe. Serve with Guacamole, the ultimate scoopable flavor bomb.Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.