Vegetarian Recipes

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

A spicy, yet scrumptious dish that goes perfect with any kind of dinner you prepare.

Creamy potato and egg casserole layers boiled potatoes, sliced hard-boiled eggs, and onions under a homemade bechamel, then crowns it with buttery breadcrumbs. Old-school comfort food that bakes into a golden, bubbling family-supper dish.

Tofu veggie burgers with rolled oats, wheat germ, soy sauce, and Italian herbs. A simple meatless burger patty that holds together and bakes on a sheet pan.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Vegetarian soybean burgers made with whole soybeans, ground sunflower seeds, and soy sauce. Protein-packed veggie burger with a hearty bite, no fillers or fake-meat stand-ins.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

Earthy shiitake mushrooms, tender nettle greens, and golden tofu cubes nestle in a savory custard for a springtime quiche that celebrates foraged ingredients and umami flavors.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Creamy linguini with butter, heavy cream, and Parmesan, served with microwave-steamed zucchini and cauliflower. A simple cream pasta with an easy vegetable side built in.

Vegan sloppy joe pizza tops a homemade whole-wheat crust with meatless tomato sauce, sauteed vegetables, and a savory tofu-oat crumble seasoned sloppy-joe style. A hearty, plant-based pizza night.

Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.