Vegetarian Recipes

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

Great Way To Use Eggplants And Get The Kids To Eat Their Eggplants. Vegan!! ..And ...Delicious! A Great Pizza! Beautiful To Look At!! Just As Great To Eat Even If You're Not A Vegan!!

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

What to do when your brother gives you a courgette but you only like potatos.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

Packed with healthy whole-grain and cheesy goodness. 3 cheeses, feta, cottage and parmesan cheese plus beans and brown rice. This hearty casserole is tastes great and is loaded with nutritious healthful ingredients.

Madelaine's tomato basil soup with fresh tomatoes, fragrant basil, heavy cream, and butter. A classic creamy bistro-style soup made with just 6 ingredients in 60 minutes.

Feel too lazy to cook? Try a quick delicious and refreshing salad, serve it with a few slices of crusty bread. A quick simple and tasty yet light meal within about 6 minutes.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Easy cream of tomato soup simmers fresh tomato juice with half-and-half and a generous handful of fresh basil. Smooth, creamy, and on the table in about 25 minutes. The homemade answer to the can.

Chilled asparagus salad on red leaf lettuce with a spoonful of buttermilk mayonnaise and chopped pecans. Elegant composed presentation at just 15 calories per serving.

A crustless Bisquick zucchini quiche that is so foolproof it's impossible to believe—light as a feather with balanced flavors of eggs, Parmesan butter, and onions with a touch of herbs.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.