Vegetarian Recipes

I think homemade foods are generally healthier and better taste than store-bought. I sprouted some mung bean sprouts at home for the second time. Made this salad the first thing this morning after I got up...

Vegetarian golden split pea and sweet potato soup spiced with cumin, coriander, turmeric, ginger, and jalapeno. Topped with yogurt, lime, and fresh cilantro.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Crunchy deep-fried yellow split peas tossed in warm spices like chili, coriander, cinnamon, and cloves. A high-protein vegetarian snack inspired by Indian street food. Stores beautifully in an airtight jar.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

Start up the barbecue in your crockpot with this dish made of succulent beef and a variety of spices.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

A Tibetan style sauce for momos (Tibetan dumplings).

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Silky blended soup packed with potatoes, zucchini, and spinach in a light vegetarian broth that's low-calorie, dairy-free, and deeply satisfying.

Swedish cardamom-scented sweet bread braided into a golden loaf studded with raisins. A Scandinavian classic with aromatic spice and tender crumb, perfect for coffee breaks or holiday mornings.