Appetizer

March 24, 2020 Appetizer

Mango Habanero Wings

These mango habanero wings are to die for! Flavored with fruity mango and lime, spicy habanero, and seasoned perfectly, these wings will be a must at dinner and parties.

Why These Wings Are So Good

These wings are made with our manago habanero sauce and are insanely flavorful. They’re fruity and spicy and amazingly seasoned.
These wings are surprisingly simple to make, but taste like they came from your favorite wing restaurant.
We love this recipe for a delicious dinner, but it’s perfect for an appetizer, too!

How To Make Mango Habanero Wings

Preheat the oven to 425º F.
To make the sauce, add all the sauce ingredients to a food processor or blender and blend until smooth. Use 1/3 cup for the wings and store the rest in the fridge.
Line a baking sheet with aluminum foil, then place a wire rack on top of it. Spray with cooking spray.
Use paper towels to pat the wings dry. Add to a large bowl with the seasonings, mixing until well-coated.
Arrange the wings with the skin facing up on the wire rack. Bake for 20 minutes, then flip and bake for another 20 minutes.
Remove from from the oven and let cool. Add back to the bowl and coat in the mango habanero sauce.

Top Tips For Making

Placing the wings on a baking sheet is important to make them crispy. Make sure to pat dry them well, too, as this will help them crisp up.
If you have any extra mango habanero sauce after using 1/3 cup for the wings, you can store it in a bottle or jar in the fridge for at least two months.
We love these plain, but they are also super delicious with a side of bleu cheese dressing.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

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We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Mango Habanero Wings

These spicy and fruity wings are the perfect easy appetizer or dinner.

Prep Time5 mins

Cook Time40 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken wings, mango habanero, party food

Servings:

Calories: 323kcal

Author: Jenny Hurley

Cost: $3

Equipment

Food processor or blender
Baking sheet
Wire rack

Ingredients

Mango Habanero Sauce

1 mango
3 habanero peppers 2 seeded
3 cloves garlic
2 tablespoons white vinegar
3 tablespoons lime juice
3 tablespoons maple syrup
1/2 teaspoon paprika
1 teaspoon salt

Wings

9 chicken wings
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt

Instructions

Preheat oven to 425º F.
Make sauce: Add all sauce ingredients to food processor or blender. Blend until smooth. Use 1/3 cup for wings.
Make wings: Line baking sheet with aluminum foil. Place wire rack on top and spray with cooking spray.
Pat wings dry with paper towel. Add to large bowl with the seasonings. Mix until well-coated.
Arrange wings with skin facing up on the wire rack. Bake for 20 minutes, then flip and bake for another 20 minutes.
Remove from from oven and let cool. Add back to the bowl and coat in sauce.

Nutrition

March 12, 2020 Appetizer

Keto Broccoli Salad

This creamy and crunchy broccoli salad is the perfect side dish whether you’re on keto or not! Salty bacon, cheddar cheese, red onion, and flavorful seasonings make perfect accompaniments for fresh, crispy broccoli.

Why This Salad is So Good

This keto-friendly salad is filled with fresh broccoli, crispy bacon, crunchy pecans, cheese, red onions, and a rich homemade dressing. Perfect for potlucks, barbecues, parties, or a family dinner.
This family favorite recipe is so incredibly easy — just cook your bacon, mix your ingredients, and chill.
This broccoli salad is keto and gluten-free, as well as having simple subs to make it vegan or vegetarian.

How To Make This Recipe

Add the broccoli, bacon, pecans, cheddar, and onion to a large bowl and stir together.
In a separate bowl, mix together the rest of the ingredients.
Add the contents of the latter bowl to the broccoli mixture and toss to combine.
Refrigerate for at least one hour before serving.

Top Tips for Making Keto Broccoli Salad

Swerve is a sugar replacement that is compliant with keto. If you are not on keto or do not have Swerve, you can replace it with a different sweetener.
If on a vegetarian diet, switch out the bacon pieces for imitation bacon bits made with soy, such as McCormick Bac’n Pieces. For vegans, you can easily do the same, as well as swapping the mayo and cheese for vegan versions.
Be sure to let your salad chill in the fridge for an hour or two before serving. This salad is best cool when the flavors really have a chance to soak in.

What Do We Mean By “Healthy?”

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Keto Broccoli Salad

This creamy and crunchy salad is the perfect keto and gluten-free side dish.

Cook Time5 mins

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: healthy side dish, keto broccoli salad, vegetables

Servings:

Calories: 518kcal

Cost: $5

Ingredients

5 cups broccoli florets
1 cup bacon cooked and crumbled
1 cup cheddar cheese shredded
¼ cup red onion diced
¾ cup mayonnaise
¼ cup Swerve
1 tablespoon white vinegar
1 teaspoon garlic powder
½ cup pecans chopped
salt to taste
pepper to taste

Instructions

Add broccoli, bacon, pecans, cheddar, and onion to large bowl and stir.
In separate bowl, mix together rest of the ingredients.
Add contents of bowls together and toss to combine.
Refrigerate for at least 1 hour prior to serving.

Notes

For vegan: Swap bacon for imitation bacon pieces, mayo for vegan mayo, and cheese for vegan cheese.

Nutrition

March 5, 2020 Appetizer

Homemade Pickles

Pickles made from scratch are so much easier than you think! With just a few ingredients and a little bit of time, you can make crunchy, tangy homemade pickles for sandwiches, burgers, and snacks.

Why These Pickles Are So Good

These tart and tangy pickles are just like the pickles you get at your favorite deli — even better than the store-bought variety.
This recipe is so simple! Just combine and boil the ingredients and let sit for a few days. That’s it!
These pickles are the perfect side to a sandwich, but are also delicious when on burgers, tuna salad, or even as a garnish on a spicy Bloody Mary.

How To Make Pickles at Home

Slice cucumbers vertically into four wedges and place in a gallon-sized jar (preferably a glass one with a lid, like a mason jar).
Boil all the liquids and seasonings to dissolve the salt. Let cool and pour over cucumbers.
Let everything sit on the counter for three days, turning them occasionally. After pickling, place in the refrigerator to store.

Top Tips For Making Homemade Pickles

Pickling cucumbers are smaller and don’t have wax on them. I used Kirby cucumbers. It’s important that they do not have wax on the outside, or they won’t pickle!
A “head” of dill is just the feathery “hair” on top of a sprig. Select pieces of dill that are larger with lots of hair for this recipe.
Dried minced onion is also sometimes called “instant” onion.

What Do We Mean By “Healthy?”

Two homemade pickles on a plate next to a sandwich

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Homemade Pickles

Delicious and easy, these pickles are perfect for snacking and sandwiches.

Prep Time3 d

Cook Time10 mins

Course: Appetizer, Snack, Vegetables

Cuisine: American

Keyword: cucumber, homemade pickles, pickling

Servings:

Calories: 9kcal

Cost: $0.50

Equipment

1 gallon mason jar

Ingredients

1 gallon pickling cucumbers about 4 pounds
⅓
cup dried minced onion
6 garlic cloves minced
½
tablespoon mustard seed
6 heads fresh dill See notes
1 ½ quart water
2 cups apple cider vinegar
½
cup salt canning or kosher

Instructions

Slice cucumbers vertically into four wedges and place in a 1 gallon jar.
Boil all liquids and seasonings to dissolve salt. Let cool, then pour over cucumbers.
Let jar sit on the counter for three days, turning pickles occasionally. Store in refrigerator after pickled.

Notes

Use pickling cucumbers, which are smaller and don’t have a wax coating.
A “head” of dill is just the feathery “hair” on top of a sprig.

Nutrition

March 3, 2020 Appetizer

Simple Asian Cucumber Salad

This easy cucumber salad is slightly sweet, tangy, and super crunchy. Fresh and healthy, it’s the perfect side dish for picnics and with your favorite Asian-inspired meals.

Why This Salad is So Good

This cucumber salad is light, fresh, and oh-so-crunchy with crisp cucumbers, tart rice vinegar, and rich toasted sesame seeds with just a taste of sweetness.
This incredibly simple recipe only takes a few ingredients to make and is an inexpensive side dish or meal.

How To Make This Recipe

Wash the cucumbers and slice very thin using a mandolin or a sharp knife.
Sprinkle with salt and mix well with a spoon. Place in a colander and set in the sink to drain for about 30 minutes.
Whisk together the rice vinegar, sesame oil, and syrup in a medium bowl to make the dressing.
Gently squeeze the sliced cucumbers dry in a paper towel or a clean kitchen towel and add to the bowl with the dressing. Toss to combine.
Season with additional salt to taste. Garnish with toasted sesame seeds.

Instructions for simple Asian cucumber salad

Top Tips for Making Asian Cucumber Salad

Draining the cucumbers is important to get rid of the excess water. A good amount comes out while they are sitting in the colander, but make sure they are extra dry by squeezing them prior to adding them to the dressing.
If you don’t have pre-toasted sesame seeds, it’s easy to toast your own. This part is optional, but toasted sesame seeds really enhance the flavor, so we definitely recommend using them!
This Asian cucumber salad is best fresh, but you can store in an airtight container in the fridge for 1-2 days after making.

How To Toast Sesame Seeds

To toast your sesame seeds, simply add them to a small saucepan over medium heat. Toss frequently using spatula until brown, about 5 minutes.

What Do We Mean By “Healthy?”

Simple Asian cucumber salad in a white bowl surrounded by bottles of sake and sesame seeds

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Simple Asian Cucumber Salad

This easy Asian salad is slightly sweet, tangy, and super crunchy.

Prep Time35 mins

Cook Time0 mins

Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese, Japanese

Keyword: easy cucumber salad, vegetables, vegetarian

Servings:

Calories: 185kcal

Cost: $5

Equipment

Mandolin or sharp knife
Colander or strainer

Ingredients

2 English cucumbers medium
¼ cup rice vinegar
1 tablespoon dark sesame oil
1 tablespoon maple syrup
1 teaspoon salt plus extra
2 tablespoons sesame seeds toasted

Instructions

Wash cucumbers. Slice very thin using a mandolin or knife. Sprinkle with salt and mix well.
Place in colander or strainer. Set in the sink to drain for 30 minutes.
Whisk together rice vinegar, sesame oil, and syrup in a medium bowl to create dressing.
Gently squeeze sliced cucumbers dry with paper towel or clean kitchen towel. Add to bowl with dressing and toss to combine.
Season with additional salt to taste and garnish with sesame seeds.

Nutrition

February 27, 2020 Appetizer

Avocado Chips

These crispy, perfectly seasoned avocado chips are out of this world addictive. With tangy lemon juice and fresh parmesan cheese, these crunchy chips are the perfect snack on their own or with your favorite dip.

Why These Chips Are So Good

These avocado chips are incredibly crispy and packed with flavor, making them the perfect alternative to packaged chips.
This quick and easy recipe takes just a few basic ingredients and about 18 minutes in the oven.
These veggie chips are not only vegetarian, but also gluten-free, keto, and low carb.

How To Make This Recipe

Preheat the oven to 325º. Line a baking sheet with parchment paper.
In a medium-sized bowl, mash a peeled, pitted avocado with a spoon until smooth. Add the parmesan cheese, lemon juice, and spices. Stir until everything is completely blended.
Place heaping teaspoons of batter to the baking sheet, spacing each about 3 inches apart. Flatten until about a 1/16 of an inch thick.
Bake the chips until crust is cheese is golden brown, about 15 minutes. Flip chips over using a spatula and cook an additional 2-3 minutes.
Repeat steps until all of the avocado mixture has been used.

Top Tips for Making

To flatten the chips, place another piece of parchment paper on top of the avocado dollop once on the baking sheet. Press down on each ball until flattened to desired thickness. Gently peel back the top parchment paper. If any avocado peels off with the paper, just add it back to the chip. You can also flatten the chips with the bottom of an oiled measuring cup.
The lemon juice is absolutely necessary to this recipe! The avocado can become bitter when cooking, which the juice prevents.

What Do We Mean By “Healthy?”

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Avocado Chips

Flavor-packed and ridiculously crispy, these veggie chips are the perfect healthy snack.

Prep Time5 mins

Cook Time18 mins

Course: Snack

Cuisine: American

Keyword: avocado chips, keto, low carb

Servings:

Calories: 312kcal

Author: Cheryl Malik

Cost: 5

Equipment

Baking sheet
Parchment paper

Ingredients

1 avocado large, peeled and pitted
¾ cup Parmesan cheese fresh, grated
1 teaspoon lemon juice fresh
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
salt pinch, to taste
ground black pepper pinch, to taste

Instructions

Preheat oven to 325º. Line baking sheet with parchment paper.
Add avocado to medium-sized bowl. Mash with spoon until smooth. Add cheese, lemon juice, and spices. Stir until evenly mixed.
Place heaping teaspoons of batter on baking sheet. Space each about 3 inches apart. Flatten until approximately 1/16 inch thick.
Bake chips about 15 minutes or until cheese is golden brown. Flip chips using thin spatula. Cook an additional 2-3 minutes. Repeat with the rest of batter.

Nutrition

February 20, 2020 Appetizer

Slow Cooker Pinto Beans

Savory and smoky, these slow cooker pinto beans are a must have for potlucks and picnics! So cheap and easy, they will become one of your fave vegan side dishes.

Why These Beans Are So Good

So tender and flavorful, these beans are the perfect vegan add-on to rice, tacos, cowboy caviar, or just on their own.
Almost completely hands off, these pinto beans are so simple to soak, season, and throw in the slow cooker for a delicious, oh-so-easy side dish.

How To Make This Recipe

Rinse and soak the beans in cold water overnight. The water should be 2-3 inches above the beans.
After soaking, drain and rinse the beans, then drain again.
Add the beans, spices, and water to the slow cooker. Mix everything well.
Turn slow cooker to high and cook for 4 hours or until tender.

Instructions for slow cooker pinto beans

Top Tips For Making

Soaking your beans isn’t absolutely necessary, but we do highly recommend it. Soaking the beans makes them tender and much easier for your body to digest.
This recipe is perfect for making on the weekend and munching on all week. Simply store your beans in an airtight container in the fridge for up to five days.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Vegetarian Recipes

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Slow Cooker Pinto Beans

Prep Time12 hrs

Cook Time4 hrs

Course: Appetizer, Side Dish

Cuisine: American

Keyword: healthy recipe, pinto beans, slowcooker recipe

Servings:

Calories: 56kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound pinto beans soaked overnight
4 cups water
1 tablespoon salt
1/4 tablespoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Instructions

Rinse and soak beans in cold water overnight. Water should be 2-3 inches above beans.
Drain, rinse, drain again, and add to the slow cooker.
Add spices and water, stir until well mixed.
Cook in slow cooker on high for 4 hours, or until tender.

Nutrition

February 18, 2020 Appetizer

Vegetarian Stuffed Mushrooms

Elegant enough for any company, these vegetarian stuffed mushrooms are simple yet delicious. A classic at holiday parties, they’re savory and completely addictive.

Why These Mushrooms Are So Good

These savory, absolutely delicious mushrooms are the perfect appetizer for a party, family get-together, or date night.
This recipe is actually a family favorite! Made by my mom, to this day, I still beg for her to make them! (To make it even more “all in the family,” my sister photographed the recipe for this post!)
These vegetarian stuffed mushrooms are just as tasty as those you’d find in a restaurant, but are actually incredibly easy to put together with just a few ingredients.

How To Make This Recipe

Preheat oven to 350º F.
Remove the mushroom stems and chop. Save the mushroom caps and place to the side.
In a skillet, saute the onion, mushroom stems, and garlic in the butter over medium-high heat. Add the breadcrumbs until a thick consistency (see the image below). Stir well.
Add the parmesan cheese and stir.
Stuff the mushroom caps with the onion mixture and arrange in a baking dish. Bake for 20 minutes.
Place under the broiler for until lightly browned, about 5 minutes.

Top Tips For Making Vegetarian Stuffed Mushrooms

If on a vegan or dairy-free diet, saute the ingredients using a neutral oil, like avocado oil. Sub out the parmesan cheese with a vegan powdered parmesan.
If gluten-free, use gluten-free breadcrumbs.

What Do We Mean By Healthy?

Vegetarian stuffed mushrooms on a white plate

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5 from 1 vote

Vegetarian Stuffed Mushrooms

Savory and rich, these stuffed mushrooms are a personal family favorite, and perfect for serving at parties.

Prep Time5 mins

Cook Time25 mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: mushrooms, party food, vegetarian

Servings: people

Calories: 163kcal

Author: Jenny Hurley

Cost: $3

Ingredients

16 button mushrooms
½ cup butter
1 onion chopped
2 cloves garlic minced
6 tablespoons bread crumbs
⅓ cup Parmesan cheese
salt
pepper

Instructions

Preheat oven to 350º F
Remove mushroom stems and chop, placing caps to the side.
In skillet, saute onion, mushroom stems, and garlic in butter. Add breadcrumbs to create desired consistency and stir well.
Stir in parmesan cheese.
Stuff mushroom caps with mixture and bake for 20 minutes.
Place under broiler for 5 minutes, or until lightly browned.

Notes

For vegan or dairy-free: Substitute the butter with a neutral oil (like avocado oil) and the parmesan with a vegan powdered parmesan.
For gluten-free: Use gluten-free breadcrumbs.

Nutrition

February 13, 2020 Appetizer

Loaded Baked Potato Dip

This dip is all your favorite parts of a loaded potato — crispy bacon, sour cream, cheese, and green onions. Super rich and packed with flavor, it will easily become your fave dip for parties!

Why This Dip is So Good

This recipe combines rich sour cream and cheese, salty bacon, and a ton of flavor to create a super tasty dip that is sure to be a fan favorite!
This dip is so incredibly simple and quick to make — literally 3 steps!
You can make it ahead of time and store it in the fridge.

How To Make This Recipe

Heat a skillet over medium heat. Chop up the bacon into small pieces. Cook until crispy.
Use a hand mixer to beat the cream cheese, sour cream, and milk in a large bowl. Mix until smooth.
Add the rest of the ingredients, along with the bacon, to the bowl and stir until fully mixed.

Top Tips For Making

If you’ve refrigerated your dip, make sure to let it sit at room temperature for at least 30 minutes prior to serving, otherwise the cream cheese and sour cream will be too solidified for your chip to scoop.
Try a vegetable-based “bacon” like Morningstar or soy-based “bacon” pieces like McCormick Imitation Bac’n Bits to keep your dip vegetarian.

Chip being dipped into loaded baked potato dip

What Do We Mean By “Healthy?”

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Loaded Baked Potato Dip

This dip is super simple and quick to make. Creamy and full of flavor, it's guaranteed to be a total crowd-pleaser!

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: dip, loaded potato, party food

Servings:

Calories: 526kcal

Author: Cheryl Malik

Cost: $5

Equipment

Hand mixer

Ingredients

12 ounces bacon finely chopped
8 ounces cream cheese
8 ounces sour cream
2 tablespoons milk
1 cup shredded cheddar cheese
1 tablespoon onion powder
1 teaspoon garlic powder
salt to taste
pepper to taste
4 green onions thin sliced

Instructions

Chop the bacon into small pieces, then cook in a skillet over medium heat until crispy.
In a large bowl, use the hand mixer to beat the cream cheese, sour cream, and milk until smooth.
Fold in rest of ingredients until fully mixed.

Notes

Store in refrigerator; For serving remove from fridge and leave out at room temperature to soften cream cheese.

Nutrition

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!

Top Tips for Making This Recipe

Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

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5 from 1 vote

Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: cheese, queso, slowcooker recipe

Servings:

Calories: 379kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound monterey jack cheese
8 ounces cream cheese
12 ounces evaporated milk 1 can
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon salt
4 ounces green chiles 1 can
4 ounces jalapeños 1 can, including juice

Instructions

Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

February 4, 2020 Appetizer

15 Vegetarian Recipes We Love

This list features 15 of our favorite vegetarian options. These delicious meals are so good, you won’t even miss the meat!

Sheet Pan Vegetarian Fajitas by 40 Aprons

These sheet pan fajitas are tender, family friendly, and crazy flavorful, not to mention super easy. This recipe is made in less than 30 minutes and is perfect for burritos, tacos, or alone for in tasty Mexican bowl.

Leftover Mashed Potato Pancakes by 40 Aprons

These mashed potato pancakes are incredibly fluffy, full of flavor, and the perfect idea for leftover mashed potatoes.

closeup image of chickpea salad with tahini dressing

Chickpea Salad with Tahini Dressing by #foodbyjonister

This salad is amazing and loaded with protein. Packed full of garbanzo beans and greens, this salad is perfect for lunch. The tahini dressing is the perfect topping that takes this salad to the next level.

overhead shot of sweet potato fritters with fried egg and avocado

Savory Sweet Potato Fritters with Avocado and Fried Egg by The Organic Kitchen

These fritters are perfect for breakfast or brunch. The combined flavors of avocado, sweet potato, and egg are out of this world. The heart-shaped eggs are the sweetest touch!

overhead shot of cream of mushroom soup.

Cream of Mushroom Soup by 40 Aprons

This mushroom soup is definitely a great option for lunch or dinner. Creamy, savory, and filled with amazing flavors, the entire family will love this comforting recipe. It’s perfect by itself or as a side dish.

Instant Pot Dal by 40 Aprons

This version of classic Indian cuisine is so simple to make with an Instant Pot. We love it over a heaping serving of basmati rice with naan on the side.

Taco Dip by 40 Aprons

The perfect vegetarian option for dunking tortilla chips in, this taco dip is ridiculously easy to make and can even be prepared ahead of time.

Palak Paneer by 40 Aprons

Completely meat-free and filled with delicious ingredients, this recipe is just like eating at your favorite Indian restaurant. Creamy and savory, this recipe is great for anytime of the year.

overhead shot of mexican stuffed acorn squash recipe

Mexican Stuffed Acorn Squash by Fit Mitten Kitchen

Loaded with quinoa, corn, black beans, and bell peppers, this stuffed acorn squash recipe is full of flavor. Savory and easy for weeknight dinners, this recipe will become one of your faves.

Kale and White Bean Soup by Easy Healthy Recipes

Super easy to make and full of fresh flavors, this soup recipe is great for any lunch or dinner. Tender kale paired with white beans and tomatoes, this soup is ideal for any weather.

Mushroom Stroganoff by Easy Healthy Recipes

This vegetarian mushroom stroganoff is so creamy and comforting. Loaded with mushrooms and perfect savory flavors, this comfort dish is delicious and so easy to make. Family friendly with cheap and easy ingredients, this pasta dish is incredible.

overhead image of buffalo cauliflower bites with celery.

Buffalo Cauliflower Wings by Choosing Chia

These tender buffalo bites are made with cauliflower and perfect for curing all your buffalo wing cravings.

Cheddar Broccoli Soup by Food Doodles

This soup is super creamy and full of broccoli, cheddar, and rich stock. It’s also so simple to whip up for a quick, delicious lunch or dinner.

overhead shot of mexican street corn pasta salad.

Mexican Street Corn Pasta Salad by Fool Proof Living

Mexican street corn and pasta together? Yes, please! We love how easy it is to combine two of our favorite foods into the perfect meal.

Vegan Chili by 40 Aprons

This vegan version of chili is the perfect alternative to the usual meat-filled style. Rich with tomatoes, beans, and quinoa, you’ll be making this recipe way beyond the winter months.

We hope you love these vegetarian recipes as much as we do!