Trust the food editors at Vegetarian Times to supply you with a diverse, delicious repertoire of plant-based recipes. When you simply can’t make another pasta or stir-fry, pop open the Plant-Powered Protein Cookbook and learn a new favorite. Get an extra serving of greens in by serving this eggplant parmesan with creamed spinach. 

Colorful creamed spinach replaces some of the ooey-gooey factor of the excess cheese that usually goes on top of this Italian classic.

Reprinted with permission from Plant-Powered Protein Cookbook