mushrooms

Oven-roasted eggplant, squash, potato, bell pepper, tomato and mushrooms tossed in balsamic vinaigrette.

Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice

Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce

This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano.

Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.

Spicy Vegetarian Chili with Quaker® Oats Pepper puree3 cups low sodium vegetable broth (reduced 3/4 (divided))2 small poblano chili pepper (charred, peeled)1 medium Pasilla Chili Pepper (dried)Chili1/4 cup Quaker® Steel Cut Oats3 Tbsp vegetable oil1/2 cup mushrooms (quartered)1/2 cup yellow onion (diced)1/4 cup red onion (diced)1/4 cup carrot (finely shredded)3 cloves garlic (jumbo, minced)1/2 cup

Looking for a Meatless Monday recipe? Or are you simply a lover of curry? This vegetable sauté from our fall menu stars autumn favorites like butternut squash, cauliflower and chickpeas for protein and fiber. It’s topped with a curried pumpkin sauce for a zesty punch!

All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.