46 mocktail recipes

Amateur lasagna: an easy vegetarian spinach lasagna with uncooked noodles, ricotta-mozzarella filling, and jarred sauce. No pre-boiling needed, just layer and bake.

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Nonfat cheesecake fruit pie with a crisp corn flake crust, fluffy marshmallow-and-cream-cheese filling, and a swirl of fruit cocktail. Light, no-bake-style cheesecake with serious retro charm.

Chunky smoked sausage and bean soup packed with potatoes, cabbage, mixed vegetables, and two kinds of beans in a brothy, no-oil base. A filling one-pot meal in 60 minutes.

A tropical banana cake made with cake mix, fruit cocktail, and coconut, topped with a pecan brown sugar crunch and a buttery coconut glaze poured over warm. Serves 12 to 16.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

A savory vegetable soup that is made with spaghetti and served with parmesan cheese.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.