2,030 beak recipes

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Bangus sinigang brings together milkfish, tart tamarind broth, ripe tomatoes, banana heart, and fresh greens in a classic Filipino sour soup that's on the table in 40 minutes.

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.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

Warm and soft pears poached in wine with vanilla and blue cheese.

Vegetable couscous stew spiced with cumin, cinnamon, turmeric, and coriander, loaded with sweet potato, turnip, cabbage, chickpeas, and raisins. A fragrant North African one-pot dinner for six.

Portuguese Chickpea Salad with Roasted Garlic recipe

Vegetarian five-pepper chili with three dried beans, fresh tomatoes, and dry-roasted spices. A meatless chili built on jalapeno, Hungarian, Cuban, and cheese peppers for layered heat.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

Chow down on this savory dish that is so easy to make, you can use your crockpot!

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.