Becoming a vegetarian

Saturday Six | Vegan Reubens, Broccoli Gratin and Chile Rellenos Bake

Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Vegan Vegetable Reuben // Break out the rye bread, it’s reuben time! Cabbage, portabellas and spinach replace the meat in this vegan makeover. Get the recipe from Veganosity →

Gruyere, White Cheddar & Kale Strata // Your Christmas brunch just got a whole lot cheesier. And you can make it ahead of time! Get the recipe from The Endless Meal →

Potato & Pasilla Enchiladas // Potatoes make a perfect vegetarian filling for Mexican dishes. These enchiladas are topped with a tasty, super-simple homemade sauce! Get the recipe from My California Roots →

Broccoli Cheddar Gratin // With sharp cheddar and sourdough breadcrumbs, this broccoli casserole is definitely a crowd-pleasing holiday side dish! Get the recipe from Orchard Street Kitchen →

Butternut Squash Lasagna // Rich, creamy lasagna made with butternut squash and spinach. Get the recipe from Nourished Simply →

Chile Rellenos Bake // “Rellenos” is really fun to say, not so fun to make. But preparing them casserole style makes things so much easier! Get the recipe from Kalyn’s Kitchen →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at   Read more from Kiersten →

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11 thoughts on “Saturday Six | Vegan Reubens, Broccoli Gratin and Chile Rellenos Bake

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