4,114 vegetarian recipes

Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Another old favourite traditionally made with eggs, Matza Brei is a Passover classic and an ideal Breakfast (Lunch, Dinner or mid-afternoon snack if you ask my Brothers). If you eat Soy on Passover, this is awesome. Otherwise just wait a week ;)

Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.

If your in a hurry you still can make this curry dip! Easy, simple and great tasting!

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

No-bake peanut butter balls with dates, raisins, walnuts, molasses, and orange juice, rolled in shredded coconut. A healthy, naturally sweetened energy bite that improves after a day of resting.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.