4,047 vegetarian recipes

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Lightened green bean casserole with low-fat cream of mushroom soup, nonfat sour cream, and a Parmesan-breadcrumb topping instead of fried onions. Six-ingredient holiday side.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Vegan mushroom and barley miso soup simmers earthy mushrooms and chewy pearl barley in a savory miso-thyme broth. Hearty, low-fat, and full of umami.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

I've made this pie and my adult daughters thought it tasted like pizza. I love it!!!

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.

A simple macaroni and cheese dish that takes no time to make or even enjoy!

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

Sichuan dan dan noodles in a spicy, nutty broth of chili bean sauce, sesame paste, dark soy, and preserved vegetables with garlic and ginger. Fiery, slurpable, and ready in 15 minutes.

Favorite breakfast bars built on Cheerios, applesauce, mixed dried fruit, cinnamon, and nutmeg. A low-fat lunchbox bar that bakes in 15 minutes and travels well.

Crustless mushroom quiche where buttered mushrooms and saltine crumbs form the crust instead of pastry, filled with cottage cheese, eggs, and Monterey Jack.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Four cheese soup with leeks and potato pureed silky, blended with provolone, Parmesan, mozzarella, and cheddar. Creamy, deeply savory, finished with croutons for crunch.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.