Not only is October 1 the start of the most wonderful month of the year, it also happens to be World Vegetarian Day! To celebrate this most joyous of occasions, I’ve rounded up my 10 most popular recipes from the last year. Some are surprising even to me (Black Bean & Sweet Potato Curry Soup, a sleeper hit), but others are classics you may have come to know and love (looking at you, Portobello “Pot Roast”). Leave me a comment with the recipe you’re most excited about trying out this month!

#10 - Spaghetti with Lentil “Meatballs” & Fra Diavolo Sauce

These lentil meatballs are easy to make, feature strong Italian herb flavors and are a great addition to any traditional pasta. This recipe also features a homemade Fra Diavolo sauce. Meaning “brother devil” in Italian, Fra Diavolo sauces include tons of garlic and plenty of crushed red pepper flakes.

Recipe here

#9 - Baked Spring Rolls

Spring rolls are one of my all-time favorite snacks. They check all the boxes—they’re usually packed with veggies so you don’t feel too bad about eating them, and they’re perfect for dipping into yummy sauces! Serve these as an appetizer or an accompaniment to your next great stir-fry.

Recipe here

#8 - Black Bean & Sweet Potato Curry Soup

This recipe is modeled after a dish I had at an African restaurant in Santa Fe, New Mexico last year. It will haunt you for days (in a good way). The soup is hearty and features a variety of spices plus coconut milk for creaminess. All in all, it’s sure to be one of your favorite things this fall.

Recipe here

#7 - Spanakopita with Tzatziki Dipping Sauce

Spanakopita, or Greek Spinach Pie, is a traditional savory pastry made with spinach (duh), feta, onions, herbs and eggs. My recipe also features a healthy dose of ricotta cheese to make it extra creamy. Break these crispy little triangles out at your next event, and you’re guaranteed to be the bell of the ball.

Recipe here

#6 - Easy Horseradish Vinaigrette

What’s your favorite salad dressing? If I’m at the grocery store, my go-to is usually a light balsamic vinaigrette. If I’m splurging at a restaurant, I’d be hard-pressed to turn down a tangy honey mustard. If I’m whipping up a salad at home, you can guarantee I’m making this easy six-ingredient (not including salt & pepper) horseradish vinaigrette to go with it.

Recipe here

#5 - French Onion Grilled Cheese + Roasted Red Pepper & Cauliflower Soup

This is seriously the ultimate cold weather comfort meal right here. Creamy veggie-packed soup and a gooey, caramelized, crispy cheese sandwich…I mean, does it get any better than this? The combo of brown-buttered onions and gruyere is just outstanding if I do say so myself.

Recipe here

#4 - Ree Drummond’s Black Bean Burger & Carrot Fries

Last spring, I had the pleasure of visiting Pawhuska, Oklahoma and touring Ree Drummond’s, aka The Pioneer Woman’s, ranch. When I got home, it seemed only right to whip up one of her recipes! These black beans burgers are straightforward and can be gussied up with a variety of tasty toppings.

Recipe here

#3 - Thai Curry Naan Pizza

Make way for one of my all-time favorite recipes! Even if you’re not super into Thai food (I personally love it), I think you’ll still like this recipe. It has tons of flavor, lots of veggies and takes about 10-15 minutes (or less) from start to finish to put together. Great dinner option available in a snap!

Recipe here

#2 - Vegan Portobello “Pot Roast”

Vegetarians, generally, get short-changed in the hearty stew department, as people often believe a stew’s not a stew unless it contains chunks of juicy meat. But thank goodness for the versatility of portobello mushrooms and a well-seasoned vegetable broth!

Recipe here

#1 - Panera Bread Copycat Lentil Quinoa Broth Bowl

And my most popular recipe from the last year…drum roll please…Panera Bread Copycat Lentil Quinoa Broth Bowl! It’s slightly spicy, slightly tangy, vegan friendly and a great dish to eat off of for lunch throughout the week.

Recipe here