4,114 vegetarian recipes

Oven-baked curried rice pilaf with dried apricots, toasted slivered almonds, and vegetable stock. A hands-off vegetarian side dish with sweet-savory depth.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.

A quick and easy recipe that will have you making these scrumptious burgers in no time!

Greek Christmas bread (Christopsomo) made in a bread machine with whole wheat flour, ground cardamom, golden raisins, and walnuts. A fragrant, festive holiday loaf with warm spice.

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Homemade salsa verde with tangy tomatillos, jalapeño, garlic, and fresh cilantro blended into a bright green sauce. Quick blender recipe ready in 15 minutes for tacos, enchiladas, and tortilla chips.

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Creamy vegan eggnog blended from silken tofu, vanilla soy milk, brandy, and brown sugar with a pinch of turmeric for that classic golden hue. Ten minutes, no cooking, no eggs. Holiday sipping without the dairy.

Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.

Kesari bhaat (sweet saffron rice): Indian basmati rice perfumed with saffron, cardamom, cinnamon, and clove, sweetened with jaggery, and finished with almonds and currants. Traditional festival dessert.

Whole wheat pasta with broccolini and radish gets tossed in a sherry-orange vinaigrette and crowned with creamy feta. A bright vegetarian pasta salad equally good warm or chilled the next day.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.