Vegetarian recipe collection

Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.

Easy vegan fudge made with margarine, cocoa powder, soy milk, and powdered sugar in a double boiler. Dairy-free chocolate candy with optional nuts, ready in an hour.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.

Vegetarian chili casserole with just three ingredients: canned veggie chili, corn chips and cheese, layered and baked until bubbly and melted. A meatless, Frito-pie-style bake that's ready in about half an hour.

Crisp-edged rolled oatmeal cookies with deep brown sugar warmth, cut into any shape you love for tea time or lunch boxes.

Veggie oat burgers bake rolled oats with egg whites, soy sauce, grated carrot, and cabbage for tender baked vegetarian patties. Eight ingredients and 30 minutes start to finish.

Dairy-free soy milk shake blended with banana, fresh strawberries or blueberries, and a touch of maple syrup. Vegan, naturally sweet, and doubles as frozen popsicles.

Egg and vegetable rice bake folds beaten eggs through cooked rice, mushrooms, and onion, then bakes it into a fluffy, frittata-like casserole. A fast, frugal vegetarian way to use up leftover rice.

Classic egg salad with chopped hard-boiled eggs, scallions, prepared mustard, and mayonnaise. A four-ingredient sandwich filling that comes together in under ten minutes.

Eggless vegan mayo blended in 10 minutes from soy milk, oil, apple cider vinegar, and maple syrup. The slow-drizzle emulsification trick turns plant ingredients into a creamy, spreadable mayonnaise indistinguishable from the egg-based kind.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Smoky roasted eggplant bharta with green chilies, onion, and fresh cilantro, finished with ghee. A simple vegetarian Indian side dish with bold, fire-roasted flavor in every bite.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.