Vegetarian Recipes

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.

Vegan breakfast burritos with crispy hash browns, brown rice, salsa, scallions, and corn rolled in whole wheat tortillas. Six ingredients, no eggs, no oil, ready in 25 minutes.

A simple and easy recipe that is perfect for those who would love to know how to make tofu.

Fudgy brownies made with pureed tepary beans, carob powder, and honey instead of butter and sugar. Loaded with walnuts and raisins. The secret ingredient? Nobody will guess.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

Brown rice and kidney bean burgers seasoned with oregano, sage, and garlic. Easy vegan patties made in one bowl with pantry staples and pan-fried until golden. No breadcrumbs, no eggs.

Picnic potato salad with hard-boiled eggs, dill and sweet relish, Cajun-style hot sauce, and chopped olives. A big-batch Louisiana-leaning crowd pleaser for cookouts.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Diabetic-friendly cabbage and pineapple salad with sugar substitute and light whipped topping. A sweet, crunchy no-cook side dish with zero added sugar.

Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Two kinds of cheeses, fresh summer squash, and basil pesto are topped on the pizza and grilled on your BBQ; quick, easy and delicious pizza takes no time.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.