4,114 vegetarian recipes

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Curry bean burgers blend mashed kidney beans with curry powder, garlic, grated carrot, and a cornmeal-cornstarch binder. Pan-fried vegetarian patties with warm Indian-inspired spice.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Vegan stuffed manicotti with herbed tofu filling baked under marinara sauce. A dairy-free Italian comfort dinner with oregano, thyme, basil, and fresh parsley.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Vegetarian rice nut loaf packed with brown rice, sharp cheddar, walnuts, sunflower seeds, and sesame seeds. Sliceable and served with spaghetti sauce.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Tofu stir-fry with mushrooms and snow peas in a soy-ginger sauce served over rice. A quick vegetarian dinner with fresh ginger and garlic, ready in 30 minutes.

Potato and egg casserole built on bacon-fat-fried potatoes layered with American cheese, whole eggs cracked in, and evaporated milk. A 40-minute brunch bake with crisp potato edges, runny yolks, and serious bacon flavor.

Roasted red pepper pasta tosses pasta wheels with charred bell peppers, chickpeas, scallions, fresh basil, tarragon, and capers. No-oil low-fat vegan main with bold Mediterranean flavor.

Earthy shiitake mushrooms, tender nettle greens, and golden tofu cubes nestle in a savory custard for a springtime quiche that celebrates foraged ingredients and umami flavors.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.