2,148 tell recipes

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.

Turkey pumpkin chili with great northern beans, kidney beans, crushed tomatoes, and canned pumpkin. A lean, high-fiber fall chili loaded with cumin, oregano, and chili powder.

Spiced vegetable couscous with curry, cumin, and coriander, loaded with broccoli, carrots, bell pepper, chickpeas, and raisins. A colorful vegan meal made entirely in the microwave.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Mushroom mozzarella bruschetta made with cream of mushroom soup, Parmesan, Italian seasoning, and melted mozzarella on toasted French bread. A cheesy, savory appetizer baked until bubbly.

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Vegetarian red bean shepherd's pie with sliced potato layers, garbanzos, red beans, green peas, and bell pepper seasoned with cumin and coriander. A meatless, comforting casserole.

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.