Vegetarian Recipes

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Baked garlic cheese grits with sharp cheddar, fresh garlic, and a kiss of cayenne. A classic Southern brunch or side dish casserole that bakes up creamy inside with a golden burnished crust on top.

Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.

Spiced lentil and brown rice soup simmers green lentils, brown rice, tomatoes, and herbs in a sherry-spiked broth. Hearty vegan and gluten-free dinner soup.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Try this variation of a French sauce as a topping on pancakes.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Indian-style okra with onions cooked in ghee with cumin, fennel seeds, turmeric, garam masala, and a blended onion-garlic-ginger paste. Vegetarian and richly spiced.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

A tantalizing side dish that's made with chickpeas and tomatoes and garnished with lemon slices.