1,831 paso recipes

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Impossible chicken parmigiana pie with Bisquick, three cheeses, and Italian herbs. A crustless pie that forms its own base as it bakes in a pie plate.

Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce recipe

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

No-bean Tex-Mex chili built on a blend of ground beef and pork, simmered in beer and tomato with a heavy hand of cumin, garlic, jalapenos and a touch of honey. A bold, meaty pot with serious Southwestern heat.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Stir-fry prawns in black bean sauce: plump shrimp and crisp bok choy, snow peas, shiitake and pepper tossed in a savory fermented black bean, garlic and ginger sauce. A fast, restaurant-style Chinese stir-fry loaded with vegetables.

Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Sichuan-style shredded pork with garlic sauce, tree ear mushrooms, celery, and water chestnuts. Deep-fried pork meets a spicy, tangy, sweet sauce in this bold Chinese classic.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

Spaghetti with shrimp and mushrooms tossed in a creamy egg, Parmesan, and mustard sauce. A carbonara-style pasta with stir-fried shrimp, scallions, and optional anchovy paste.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.