yellow onion

A sweet and savory chutney to brighten up any meal.

Fresh blend of plum tomato, onion, jalapeno, lime juice, cilantro and garlic

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

From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup

From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa

A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.

Creamy Arborio rice with asparagus, mushrooms and peas.

Barley, carrots, and mushrooms stewed in a vegetable sauce.

Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.

Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.