830 pas recipes

Szechuan peanut noodles tossed in a rich sauce of creamy peanut butter, sesame oil, soy sauce, ginger, garlic, and hot bean paste. No cooking the sauce, just mix, toss, and slurp. Extra sauce keeps in the fridge.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.

Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Vegetarian lentil pie in a whole wheat double crust with celery, Brazil nuts, soy sauce, and warming spices of cinnamon and cloves. A hearty meatless main with savory-sweet depth.

Thai Noodles with Vegetable and Curry Sauce recipe

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.

This would probably be really good with cauliflower or zucchini instead of eggplant.