3,690 marinated recipes

Mediterranean shrimp pizza on a mint-and-garlic-scented pizza dough, topped with feta, garlic, and mozzarella. Bread machine, food processor, or hand methods all work.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

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Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Korean beef lettuce wraps: thin sirloin marinated in soy, sesame, garlic, ginger, and chilli bean sauce, then seared hot and tucked into chilled lettuce cups with rice and a soy-chilli dip. Build-your-own and easily gluten-free.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Build-your-own grilled shrimp tostadas on crispy fried tortillas with refried beans, fresh guacamole, salsa, lettuce, and Mexican cheese. A fun, hands-on Mexican dinner that feeds a crowd in 40 minutes.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.