4,306 glowing recipes

Oven bag Italian chicken baked in spaghetti sauce with green peppers. Just 5 ingredients and 30 minutes for a hands-off weeknight chicken dinner served over spaghetti.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Savory bread machine loaf studded with diced pepperoni and Italian herbs for pizza-flavored bread perfect for sandwiches or snacking

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Lentil-nut loaf with cooked lentils, ground nuts, sauteed mushrooms, and breadcrumbs seasoned with soy sauce and herbs. A hearty vegetarian main dish that slices like meatloaf.

Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.

Hawaiian yam bake loaded with sweet potatoes, pineapple, tempeh, and lentils in a honey-mustard sauce. A hearty vegetarian main dish baked low and slow until tender.

Hearty oat and walnut bread for the bread machine with rolled oats, brown sugar, and chunky walnuts throughout. A nutty, slightly sweet loaf with real texture in every slice.

Fresh shelled pinto beans slow-simmered with tomatoes, cumin, paprika, garlic, and olive oil. Finished with lemon juice and fresh herbs. A vegan side dish from scratch.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.