Vegetarian Recipes

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Low calorie green beans and bamboo shoots seasoned with ginger and butter, ready in under 10 minutes in the microwave. Gluten-free, low-carb side that pairs with stir-fries or roasted meats.

Thin, crispy slice-and-bake cookies with shredded coconut and walnuts. A refrigerator cookie dough you roll, chill, and slice into wafer-thin rounds that bake up snappy in 10 minutes. Makes 48.

This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Mom's French toast soaks white bread slices in cinnamon-vanilla egg substitute, then griddles them golden in margarine. A lighter take on the breakfast classic without sacrificing the crisp-edge, custardy-center texture. Six ingredients, 30 minutes.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.

A savory, dairy-free gravy made from nutritional yeast that tastes remarkably cheesy without a drop of cream. Vegan, versatile, and ready in 20 minutes. Pour it over everything.

Your family will never know it's tofu in this healthy scramble loaded with veggies with lots of taste such to satisfy. Low in cholesterol and fat and this quick and easy to make one pan meal.

Lentil and five vegetable stew with leeks, carrots, tomatoes, corn, and broccoli. A quick vegan high-fiber one-pot meal ready in 30 minutes using pre-cooked lentils.