Vegetarian Recipes

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Vegetarian rice soup sauteed in ghee with mixed vegetables, garlic, rosemary, sage, and parsley. A simple, nourishing one-pot soup that uses cooked rice and comes together in under an hour.

Layered rice, cheese, and green chili casserole with sour cream, Monterey Jack, and a cheddar-almond topping, made in the microwave in 20 minutes.

Roasted garlic and almond spread with cream cheese, sour cream, and whipped cream folded in for a light, airy texture. A make-ahead dip or topping for crackers, potatoes, or sandwiches.

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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.

Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.

Ryzi me araka: traditional Greek rice and peas simmered with onion and olive oil in a one-pot pilaf. Simple, vegan, and a no-fuss weeknight side from the Greek home-cooking playbook.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Pan-fried tofu in a wok with a golden, crispy crust on both sides. A simple two-ingredient base recipe for stir-fries, rice bowls, or serving with your favorite dipping sauce.

Simple sauteed eggplant slices, salted to draw out moisture then pan-fried until soft and golden. A 3-ingredient vegetarian side with optional chili powder for heat.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Sesame meal made from ground sesame seeds and sea salt. A nutty, two-ingredient condiment for salads, casseroles, and roasted vegetables.

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.