4,298 VEGETARIAN/24 recipes
Low-fat plain yogurt, chopped fresh parsley and scallions make the dish creamy and tasty. An excellent way to cook mini potatoes.
Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.
A tasty and original coleslaw recipe that's easy to follow and understand. Best served with steak or grilled chicken!
A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.
Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.
Learn how to make scrumptious pancakes with this simple recipe that uses whole wheat flour and buttermilk.
Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.
The flavor was great, I used mixed greens, also added a clove of minced garlic, and it was delicious. Next time I will add some sun-dried tomatoes, that would be even better!
This quick and easy Frittata is great for breakfast or brunch. It's tasty, light and nutritious.
This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.
Quick and easy to make. The spinach and cheddar cheese made a delicious filling for the quesadillas. A quick, tasty and nutrition packed breakfast, lunch or dinner.
Hearty swiss chard, crunchy red pepper, and creamy goat cheese make the pasta load with flavors. A simple and delicious week-day meal that everybody enjoys.
Definitely a five stars recipe, my husband made it yesterday for lunch. Nutmeg gave the extra zing, and the flavor was absolutely delicious, I couldn't stop eating it. We just finished the leftover for lunch, and it was even better. Strongly recommend this recipe to everyone!
This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.