Vegetarian Recipes

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Mediterranean semolina olive oil cake with lemon zest, almond extract, and cinnamon sugar topping. Moist Italian-inspired torte drizzled with honey and toasted almonds, perfect for brunch or elegant dessert.

These savory pancakes are made with spinach and scallions, served with lime-cilantro butter, they are one of the best pancakes we have ever had. Rich, tasty and refreshing are all in one bite.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Tangy orange zest and red lentils brighten tomato soup with unexpected citrus sparkle, finished with fresh mint for a vegetarian bowl that feels like Mediterranean sunshine.

A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that's hearty, vibrant, and nourishing.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

This veggie garden loaf was oh-so-yummy and full of good-for-you ingredients. I froze the leftover slices, and they were definitely freezer-friendly. Will be making more of this veggie loaf.

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Italian style ingredients prepared in a wok. This makes an easy healthy dinner.