I made a vegetarian version of this using veggie sausage crumbles. This recipe is highly adaptable and was a great way for me to use up some odds and ends of frozen vegetables. Simple, and doesn't make a lot of mess, especially if you use frozen diced potatoes and onions.

This was just okay. It was a convenient way to make an easy meal with things I had on hand, and it was certainly a decent meal, but I think I will look for another recipe next time I want to make something along these lines. I did add to the spices, and I reduced the tomatoes as some reviewers have suggested. The proportion of the ingredients was fine, it just seemed to be a pile of ingredients, and lacked something to hold it together or make it seem like it was complete.

Wow! My whole family loved this and ate every last crumb! I made a vegetarian version with a sausage substitute, and it turned out great. I could see this becoming a family favorite right away. I did increase the croutons so they pretty much covered the bottom of the pan, but I left the other measurements as in the original recipe.

This is a delicious soup and the recipe is easily adaptable to fit the ingredients you have on hand. I made a vegetarian version with a sausage substitute and vegetable broth, and it was excellent. I will certainly be making this one again.

I'll definitely be making this one again! This was a hit with everyone in my family, including my cabbage-hating fiance. I'm vegetarian, so I substituted a meat analog for the ground beef, and that turned out just fine. It did seem to take a bit longer to cook than 10 minutes, but I had it on medium heat, which may explain the difference. Apart from the meat substitute, I followed the recipe as written. Delicious as is, with good potential for making variations.

I made a vegetarian version of this using veggie burger crumbles. I used about half the amount of gravy in the recipe, which seemed about right to me. Everyone in my family loved this, so it will become my standard shepherd's pie recipe from now on.

I added a LOT more liquid to this recipe, in the form of a large can of tomato sauce and another can of water, because that's what I had on hand. Otherwise, it would have been more like a casserole. The soup was good-- a bit on the mild side, which is the way my kids like it. This is a good way to sneak some cabbage into people who say they hate cabbage. :-D

I made this soup using vegetarian sausage crumbles. I melted the onions in unsalted butter instead of margarine, added 1 veggie bouillon cube along with the water, and substituted a mixed blend of vegetables that included carrots because I didn't have frozen carrots by themselves. The soup was delicious, but we did feel like we needed to add a fair amount of salt to it. I'll be making this one again, I'm sure.

I made this substituting seitan for the chicken and plain yogurt for the buttermilk. I omitted the apples. When I first tried it in a sandwich a few hours later it seemed really bland; the next morning, however, I tried it to see how it had mellowed overnight, and it was much tastier. I had thought I wouldn't make this one again, but now I think I will give it a second go and be sure to make it well in advance of serving it.

I am extremely pleased with this recipe! I reduced the water by half, but increased the coconut milk and tomatoes. I also doubled the spices, except for the red hot sauce (Sriracha, in my case). Next time I will leave the quantity of tomatoes as is, but continue with the reduced water and doubled coconut milk and spices. I used vegetarian chicken substitute and bottled lime juice, and we served it with the shredded pizza cheese we had on hand. This was fantastic. My fiance is a VERY picky eater, and he enjoyed it and said I should definitely make it again! It has a nice warm spiciness to it, without being uncomfortably hot. If I could give it six stars, I would.

These are easy and delicious! I used much less salt than the recipe called for. They were done about 10 minutes faster, probably because my oven cooks kind of hot. I will definitely make these again!

I was very happy with the way this turned out, once I made a few adjustments. First of all, 4 or 5 pounds of potatoes is plenty. More than that, and it will overflow your crockpot. I used dried minced onion in place of fresh, and subbed vegetable bouillon for chicken. I added liberal dashes of garlic salt and black pepper, and finally threw in about 1 1/2 t. of herbes de Provence on top of the ingredients in the recipe. I believe it was this last herb blend that really made it into a very fine potato soup. Will certainly make this again, perhaps adding a vegetarian meat substitute of some kind as an experiment.

I made this recipe with the canned fried onion bits on top that people often use on green bean casserole, instead of shallots, because one of my kids has a huge aversion to onions but will eat those canned things. Excellent even with that substitution. Someday I will make them following the recipe more exactly, too. Truth be told, the cardamom is an excellent addition to the mashed sweet potatoes and they would make a fine side dish even without any onions at all. This recipe is definitely a keeper!

I'm giving this one five stars. The fact that one of my kids hated it had nothing to do with the quality of the recipe and everything to do with the fact that he rejects all things new. The other child loved it and cleaned her plate! I can see myself making variations of this recipe from time to time, with different veggies or types of quinoa. The recipe is excellent as is, but also has great potential for modification.

I found this recipe through an ingredient search for black beans and artichoke hearts, since I had some on hand that I wanted to use up. I made everything in one pan and added 1 t. cumin to the beans, then tossed it all, including a generous measure of the diced tomatoes and the 2 c. shredded cheese, with 2 or 3 cups of brown rice, since I didn't have tortillas handy. Served with optional hot sauce alongside raw veggies with ranch dressing. Next time I might add some chili powder. It was good, but a little bland. I would definitely not make this without the tomatoes. They add a lot to the flavor.

I increased the egg mixture and made two deep-dish quiches-- one broccoli and one cauliflower. I used frozen vegetables instead of fresh, because that's what I had on hand. The quiches needed 10-15 minutes more cooking time, possibly because I had two in the oven at the same time. I used thyme as the main seasoning in the cauliflower one, which was okay, but not fantastic. The seasonings with the broccoli (as in the recipe) were just about right.

I thought this soup was excellent, vinegar and all. We served it with pumpernickel bread and made that our entire meal. My 10-year-old son preferred it without the vinegar.

As one reviewer mentioned already, this does have a much spongier texture than the seitan recipe I was used to working with, but I rather like that, especially for vegetarian chicken salad recipes. I prefer to use the chewier texture for things like stews and casseroles.

I made this with 1/2 the allspice, and it seemed like about the right amount. In my family, reactions ranged from "they're delicious" to "I give them 2 stars." We did like the texture of the beans, and may adopt this cooking method for use with variations on the spices in this recipe.

This mild dish was great for my family, because I love Indian food, but my kids don't. I did add a little bit of butter mid-way through cooking to help with the tendency to stick to the pan. This was mild enough for them to eat, and I just doctored mine with Sriracha chili sauce to spice it up more to my liking. I'll probably do this again and tinker with variations of the blend of spices, because I really would like it to be a little more flavorful, but it was a very fine start, and a simple recipe to make.