393 vegetarian sauce recipes

Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.

Green bell peppers stuffed with pearl barley, cheddar cheese, tomato sauce, and garlic. A wholesome vegetarian main dish baked until bubbly in just one hour.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

A quick microwave chickpea and zucchini curry with seitan, raisins, and mild curry paste in tomato sauce. Vegetarian, low-fat, and ready in 30 minutes.

Easy 30-minute vegetarian sloppy joes with pinto beans, brown rice, and smoky barbecue sauce piled on whole grain buns. Messy, filling, and completely meatless.

Wheat berry veggie melt with steamed butternut squash, carrots, and yellow squash tossed with soy sauce and broiled under melted mozzarella. A hearty vegetarian casserole.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Vegetarian pizza topped with chunky peanut butter, sauteed carrots, celery, and onion, seasoned with marjoram and finished with sunflower seeds. No cheese, no tomato sauce.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.