957 vegetarian recipes

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Warm fruit crisp loaded with sliced apples and plump raisins under a crunchy oat-pecan streusel. Soaking the raisins in boiling water keeps them tender. Serve with vanilla ice cream.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Rice con queso: a layered Mexican-American casserole of brown rice, black beans, ricotta, Monterey Jack, and cheddar with green chilies. A vegetarian pantry dinner that bakes in 30 minutes flat.

Sri Lankan hathu mushroom curry, a quick stir-fry of mushrooms, green pepper, and onion with curry powder, turmeric, and chili. Vegetarian, ready in 20 minutes.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

Pearl barley browned in margarine and baked with cauliflower, mushrooms, shredded carrots, and onion in vegetable broth. A cozy vegetarian casserole with zero cholesterol.

Mock Chicken Loaf Florentine is a vegan meatloaf built on TVP, tofu, and spinach, seasoned with poultry spices and nutritional yeast. Comes with a chickeless mushroom gravy.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.