As of March 20th, it’s officially spring, but the cold weather is still here for a little while longer, at least in the UK.Perhaps that’s why the top vegan plant-based news March’s recipes were warming, nourishing, and soothing, including two types of lasagna and a baked orzo dish. (Orzo was my favorite last month as well.)
Here’s a roundup of March’s top five Italian-themed picks. Buon’s appetite.
1. High protein vegan lasagna
Created by Sarah Cobacho of Plantbaes, this plant-based take on classic lasagna is nutritious and comforting, making it perfect for weeknight meal prep on chilly early spring days. Textured vegetable protein (TVP) and mushrooms are combined to give it a meat-like texture, with 200g of TVP containing approximately 52g of protein.
Find a recipe here.
2. Roasted cauliflower bowl
This recipe, also from Plantbaes, combines the underrated but extremely versatile cauliflower and garlic confit yogurt dip. The creamy vegetable is highly nutritious and contains vitamins C, K, folate, and dietary fiber. The harissa gives everything a peppery, smoky flavor, accentuated by the fresh flavor of the parsley.
Find a recipe here.
3. Grilled orzo with balsamic tomatoes
Henry Firth and Ian Sheasby of BOSH! created this dish using store-bought plant-based feta cheese. There are several varieties available today, but you can also try making your own feta using this additional recipe. Firth and Theasby say freshly baked orzo brings “summer to the table” while being comforting and hearty, making it a “certified keeper” throughout the rest of the year.
Find a recipe here.
4. The ultimate vegan lasagna recipe
Another recipe from BOSH! It uses chestnut mushrooms as a meaty, nutritious filling packed with copper, vitamins B5, B3, B2, folic acid, selenium and potassium. It goes particularly well with salads and is suitable for batch cooking and freezing at home.
Find a recipe here.
5. Creamy cannellini pie
This recipe is the third option from BOSH. It makes the perfect main course in our March roundup. Firth and Sheasby describe this recipe as, “A flaky puff pastry, herby pesto, a beautifully textured filling, and a side of smooth mashed potatoes make this recipe a great comfort meal.” Masu.
As a bonus, this recipe is easy to make as 6 individual pre-portioned pies or as one large pie to carve and share.
Find a recipe here.
