551 vegetarian sauce recipes

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Vegetarian lasagne made with TVP (textured vegetable protein) in a chunky tomato sauce, layered with cottage cheese and cheddar. A hearty, meat-free comfort food bake.

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Italian zucchini casserole with a spaghetti sauce, cheddar cheese, and mushroom topping baked under Parmesan. A vegetarian main dish or side that uses up summer zucchini.

Baked artichoke-feta tortilla wraps with cream cheese, pesto and roasted red pepper on whole wheat tortillas, served with yogurt-chive sauce. Easy vegetarian party appetizer.

Lentil pasta sauce: hearty meatless tomato sauce with lentils, oregano, and a kick of hot sauce, perfect for vegan or vegetarian pasta night. Protein-rich alternative to classic meat ragu.

Fresh vegetable casserole with broccoli, carrots, zucchini, and celery in a cheddar-mayonnaise sauce topped with buttered saltine crumbs and Parmesan. A cheesy vegetarian bake with a crunchy crust.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.