Vegetarian Recipes

A stripped-down carbonara-style pasta tossed with beaten eggs, Parmesan, and caramelized onions. Pantry staples, one skillet, 12 minutes start to finish.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

A delicate angel hair pasta recipe that delivers bold, vibrant flavor with minimal effort and simple fresh ingredients. A pasta main dish you turn to on busy weeknights that is on the table in about 20 minutes.

Peppery arugula leaves frame a mound of juicy tomato wedges tossed in a tangy mustard vinaigrette for a simple, elegant salad ready in minutes.

Broccoli is a nice vegetable, it contains a lot of vintamin, tofu is a good food too, a lot of protein, easy for people to adsorb. It is really a very great recipe!

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Overlapping slices of zucchini and ripe tomatoes baked with bell pepper, onion, and olive oil until crisp-tender. A vegan, low-calorie side that looks as gorgeous as it tastes.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Crispy pan-fried tofu braised with bok choy, red peppers, and carrots in a savory rice wine and yellow bean sauce. A quick vegetarian Chinese stir-fry ready in under 30 minutes.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Sauteed butternut squash glazed with miso and orange juice, tossed with crisp-tender carrots and onions. A vibrant, plant-based side dish that comes together in 30 minutes flat.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.

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.