This recipe puts a spin on your traditional ragu sauce by swapping ground beef for lentils and mushrooms, making it suitable for vegans and carnivores alike!
Ingredient: garlic, minced
Lentils take the place of meat in this vegetarian lasagna. A good source of fiber and iron, lentils are a plant-based protein with endless possibilities.
A savory toast that can be eaten for breakfast, lunch, or dinner. Leafy greens add vitamins A and C, calcium, and potassium, making this simple dish extra nutritious.
Ragu recipes don’t have to be heavy to be hearty.
Quinoa is a complete protein and this zesty bowl can be made vegan by not adding the chicken!