Vegetarian Recipes

Light, puffy Swiss cheese and mushroom souffle with a splash of sherry and a hint of nutmeg. A show-stopping vegetarian main dish that rises to the occasion every time.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that'll fool the meat-eaters at the table.

Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.

Roasted beet and goat cheese salad: whole beets slow-roasted in foil until sweet and tender, sliced over mixed greens with creamy goat cheese and a simple lemon-olive oil dressing. Earthy, tangy, and light.

Slow cooker lentil soup finished with a swirl of heavy cream for a velvety, rib-sticking bowl. Set it in the morning, come home to dinner. Vegetarian, high in fiber, low effort.

Spinach and basil blended with toasted walnuts, olive oil, and umami-rich miso paste. A dairy-free, vegan pesto that's ready in 25 minutes and keeps for a week in the fridge.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.

Fresh summer vegetables that are easy to find in the store or easily grow in your garden make this delicious and succulent spaghetti sauce.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.

An easy, tasty yet wholesome week-night meal is all in one pot.