Vegetarian Recipes

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

A tasty soup that's easy to make and is perfect for a light lunch.

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Oven-baked curried rice pilaf with dried apricots, toasted slivered almonds, and vegetable stock. A hands-off vegetarian side dish with sweet-savory depth.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Quesadilla quiche, a Tex-Mex twist: Monterey Jack and cheddar, green chiles, tomato, and cumin baked in a custard between two crusts, then served with sour cream and salsa. Cheesy, mildly spicy, crowd-friendly.