9,083 vegatable recipes

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

A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.

Fettuccine with a thick black bean and roasted garlic sauce made from 12 cloves of garlic, pureed beans, and V8 juice. A hearty, vegan-friendly pasta with bold garlic punch.

Oysters Bingo are lightly breaded fresh oysters sauteed golden in butter, then drizzled with a creamy pan sauce of white wine, oyster juice, lemon, and shallots.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Vegan lentil rice roast with cashew gravy: a hearty sliceable loaf of lentils, millet, and brown rice bound with ground cashews, sage, and oats. Served under a silky blender cashew gravy.

A dairy-free Greek spinach pie with homemade olive oil pastry, fresh spinach, curly endive, dill, scallions, and lemon zest. Traditional Lenten spanakopita, completely vegan.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Four-ingredient chocolate tofu pudding with silken tofu, dark chocolate chips and a touch of nutmeg. Silky vegan-friendly chocolate dessert ready in minutes.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Whole wheat cranberry bran bread folds chopped cranberries, raisin bran cereal, and orange juice into a moist, high-fiber quickbread loaf. Freezes well, perfect for breakfast or snacks.

Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.

Bite-sized tempeh baked in a tangy tomato sauce with soy sauce, apple cider vinegar, curry powder, and ginger. A high-protein vegan main that's beginner-friendly.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.