Vegetarian Recipes

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Tofu and ricotta spinach lasagna blends crumbled tofu into the ricotta for a lighter, protein-packed cheese layer, stacked with spinach, tomato sauce, and noodles. A hearty vegetarian lasagna that bakes up creamy.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Artichoke pasta sauce: canned artichoke hearts simmered with garlic, fresh tomatoes, onion, and basil into a chunky vegetable sauce. Vegetarian, light, ready in under 35 minutes.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

Mulligatawny soup blends chickpeas, root vegetables, and coconut milk with turmeric, coriander, and fresh chili. Pureed silky-smooth and brightened with lemon at the finish.

A golden, puffy soufflé filled with tender zucchini (or spinach), nutty Gruyère, and fresh parsley. Vegetarian, elegant, and easier than you think. Serve it straight from the oven for maximum wow factor.

Tender steamed broccoli florets draped in a silky homemade Parmesan cream sauce made with low-fat milk. A healthy vegetarian side dish ready in just 20 minutes.

Creamy spinach dip is the classic no-cook party dip: a sour cream and cream cheese base loaded with spinach, savory onion soup mix, crunchy water chestnuts and red onion. Make ahead and serve with pita or crackers.