1,564 fast recipes

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

Lower-calorie chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl. Made with nonfat cream cheese, egg whites, and fat-free sour cream. Serves 12.