608 basel recipes

Slow cooker chicken soup packed with cauliflower, chickpeas, rice, and herbs. Set it in the morning and come home to a fragrant, hearty pot ready for bowls. Crock pot comfort at its best.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

Creole tomato soup simmered with fresh tomatoes and cream, topped with crispy fried goat cheese wonton dumplings. A restaurant-worthy bowl with serious wow factor.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Oven-baked garlic soup with chickpeas, summer squash, tomatoes, and two cheeses stirred in at the end with heavy cream. A hands-off, vegetarian one-dish soup baked right in the casserole.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.