129 vegetarian sauce recipes

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

German vegetable medley with asparagus, peas, carrots, cauliflower, and kohlrabi in a light cornstarch-thickened sauce. A classic Leipziger Allerlei-style vegetarian side.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

A lighter eggplant casserole layered with herby tomato sauce, nutty Swiss cheese and a Parmesan-bread crumb topping. No frying, just baked until bubbling. Vegetarian and diabetic-friendly.

Vegetarian blue cornmeal cabbage rolls with scallions, corn, and herbs in tomato sauce, topped with melted cheese for a Southwestern twist.

Ciuffetti pasta with porcini mushrooms in a creamy white wine sauce with garlic, basil, and parmigiano. Earthy, elegant Italian vegetarian main.

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.