Vegetarian Recipes

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Lasagna noodles rolled around a broccoli, mushroom, and cottage cheese filling, baked in marinara sauce. A fun vegetarian twist on classic lasagna that looks as good as it tastes.

Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.

I added different kinds of vegetables that I had, and it tasted great.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Layered potato, onion, and cheddar pie baked in Marmite-infused milk until golden and tender. A hearty British vegetarian main with deep savory flavor.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Veggie chili with chunky bell peppers, jalapenos, kidney beans, and Roma tomatoes simmered with chili powder and cumin. A hearty meatless chili topped with Monterey Jack and served with cornbread.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Creamy vegan walnut sauce blended from toasted flour, raw walnuts, lemon, and garlic. A protein-rich dairy-free gravy that turns simple grains, potatoes, or roasted vegetables into a complete meal.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.