Vegetarian Recipes

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

Baked coconut custard made with shredded coconut steeped in hot water, thickened with cornstarch and flour. An egg-free, dairy-free custard with a creamy coconut flavor.

Plantain soup made from green plantains fried golden, crushed into a paste, and simmered in stock with fresh lime juice. A creamy, starchy Caribbean-style soup with no cream needed.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Silky 3-ingredient vegan cashew cream made with raw cashews, water, and maple syrup. Blends up in 5 minutes as a dairy-free substitute for cream, sauces, or dessert toppings.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Elbow pasta tossed with garlic olive oil, wilted basil, fresh parsley, lime zest, and lime juice. A bright, vegetarian pasta ready in 30 minutes.