551 vegetarian sauce recipes

A quick and easy vegetarian pasta main dish with pizzazz. Fun farfalle pasta tossed with nutty almonds and asparagus in tangy buttery sauce.

Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.

Crispy pinto bean patties with cheddar and Worcestershire on whole wheat buns, topped with a tangy yogurt-horseradish sauce. Vegetarian burgers in 20 minutes.

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

An Italian twist on classic, vegetarian poutine that uses parmesan cheese, chives, garlic and Marinara sauce. What is poutine? Crispy fries with cheese curds and gravy.

Crispy pan-fried chickpea burgers with oregano and cumin, tucked into warm pita with a creamy lemon-tahini yogurt sauce. Vegetarian, healthy, and done in 25 minutes.

Easy vegetarian bean burritos: refried beans, seasoned taco filling, cheese, and taco sauce rolled in flour tortillas and warmed in minutes. A fast, freezer-friendly lunch or weeknight dinner.

Easy Mexican rice with carrots, peas, picante sauce and canned tomatoes with green chilies. A one-pot vegetarian side dish that's ready in under an hour.

Authentic Greek tzatziki with strained yogurt, salted and squeezed cucumber, garlic, white wine vinegar, and olive oil. The proper way: 24-hour drain, no shortcuts. Vegetarian dip or sauce.

Cheesy eggplant parmigiana layers crisp breaded fried eggplant with a garlicky tomato-basil sauce and plenty of Parmesan and mozzarella, baked bubbling and golden. The classic Italian vegetarian comfort dish.

Vegetarian bok choy and shiitake mushrooms in a ginger-garlic sauce with bamboo shoots. Light, savory, and on the table in under an hour. Serves 2 over rice.

Harvest time pumpkin soup: creamy pureed pumpkin, potato, and carrot enriched with butter and a savory splash of soy sauce, finished with sour cream and chives. A velvety vegetarian autumn bowl.

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

Such a delicious way to cook tofu. Packed with flavor, the tangy yogurt sauce adds extra creaminess. Perfect for your vegetarian family members or friends when summer BBQ party arrives.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.