Vegetarian Recipes

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Vegetarian penne pasta with crumbled feta cheese and sauteed bitter greens in olive oil. The feta melts into a creamy, tangy sauce without any cream needed.

White bean soup with sage: creamy great northern beans simmered with onion, carrot, tomato and fragrant sage in chicken broth. A quick, low-fat soup that's on the table in about 30 minutes using canned beans.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.

Tomato butternut soup with pureed squash and chunky diced tomatoes, simmered in soy milk with fresh ginger. A creamy, vegan-friendly soup with half-smooth, half-chunky texture.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Vegan tempeh sausage patties seasoned two ways: classic breakfast sage-thyme-marjoram or Italian-style garlic-oregano-red pepper. Plant-based protein for breakfast or pizza toppings.

Vegetarian black bean chili built on dried beans with oven-toasted cumin and oregano. Topped with goat cheese, sour cream, and charred red pepper for a brighter, more aromatic spin on the classic.