Grandma’s Secretly Vegetarian Recipes

Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's Eastern Shore. —Susan Brown Langenstein, Salisbury, Maryland

If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. —Donald Seiler, Macon, Mississippi

This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini's a fun change of pace stuffed inside these vegetarian cabbage rolls. —Michelle Dougherty, Lewiston, Idaho

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. —Ellie Klopping, Toledo, Ohio

MOTHER could always rely on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida

My grandmother and mother always make Onion Pie during the holidays but it's good anytime. This is a savory side dish that you can serve with most any meat or main course. It's especially good with roast beef. —Mary West, Marstons Mills, Massachusetts

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee

A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan

When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York

This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. —Kimberly Kneisly, Englewood, Ohio

Broccoli is one of the main crops grown in this area. This recipe has pleased just about everyone who has tried it, including some who said they didn't like broccoli. —Hope Huggins, Santa Cruz, California

Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming

Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania

With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal. —Betty Carpenter, Hookstown, Pennsylvania

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia

This warm cranberry casserole is a nice substitute for traditional cranberry relish. It's been a staple on my holiday table ever since my aunt gave me the recipe many years ago.

This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND

Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York

If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead—just leave out the walnuts until you're ready to serve. —Mary Wilhelm, Sparta, Wisconsin

This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suite your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri

No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. —Suzanne Kesel, Cohocton, New York

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—Arline Hofland, Deer Lodge, Montana

Try this green bean casserole and you'll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho

This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. —Kathleen Meineke, Cologne, New Jersey

This gnocchi is one of my go-to's for company and potlucks. It’s pure comfort food, especially in the wintertime. —Jessica Silva, East Berlin, Connecticut

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

I’m a vegetarian and wanted to develop some dishes that are a little heartier than traditional vegetarian fare. I created this recipe, and even my 1-year-old loves it! —Jillian Tournoux, Massillon, Ohio

Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. —Sandie Parker, Elk Rapids, Michigan

This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado

The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. —Ellen Ruzinsky, Yorktown Heights, New York

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. —Teri Kreyche, Tustin, California

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania

In our house, we prefer our beautiful red beets served simply—with a touch of butter and a hint of orange from a marmalade glaze. —Mary Beth Jung, Hendersonville, North Carolina

I like to make this Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico

For those days when I get home late and just want a warm meal, I stir up tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

When I was a culinary student, this creamy dish wowed me, and I don't even like spinach. This side is a keeper! —Chelsea Puchel, Pickens, South Carolina

This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine

With the abundance of zucchini my family has in the fall, this is the perfect dish to use what we have. Cheesy and rich, this is a warm, classic breakfast dish sure to please! —Colleen Doucette, Truro, Nova Scotia

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make a large batch, freeze them, then simply drop them into simmering water for dinner in about five minutes! —Carla Mendres, Winnipeg, Manitoba

You won't miss the meat in this savory veggie potpie! The spring veggies, easy prep and impressive presentation make this a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois

I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia

Thanks to a challenge in the TOH community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them. This recipe is one of my experiments, and it turned out to be something we really enjoy! —Sue Gronholz, Beaver Dam, Wisconsin