Vegetarian recipe collection

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Vegetable lasagna packed with broccoli folded right into the ricotta layer, stacked with a chunky homemade tomato sauce of peppers, celery and basil. A hearty meatless lasagna under bubbly mozzarella.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Vegan baked mac and cheese with mashed tofu, soy milk, and nutritional yeast for a dairy-free cheesy sauce. Worcestershire and tamari add savory depth - hot and bubbly from the oven.

Macaroni and TVP skillet mix, a shelf-stable pantry blend of dry elbow pasta, textured vegetable protein, and herbs. The make-ahead vegetarian one-pot dinner kit ready to cook in 25 minutes.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

Masar dal made with pink lentils, turmeric, and a sizzling garlic-ghee tadka poured over the top. Just 5 ingredients for a classic Indian lentil dish that's creamy, earthy, and deeply satisfying.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Five-minute mayo orange ginger fruit dip blends light mayonnaise with orange juice, honey, orange zest, and ground ginger. A creamy, citrus-spiked dip for fresh apple, pear, or strawberry slices.

Crispy puffed rice noodles coated in sweet-tart syrup with deep-fried tofu, shrimp, and lacy egg nets. This authentic Mee Krob brings the bold flavors of Thai street food right to your kitchen.