4,047 vegetarian recipes

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.

Layered rice, cheese, and green chili casserole with sour cream, Monterey Jack, and a cheddar-almond topping, made in the microwave in 20 minutes.

Hot oatmeal with raisins, cinnamon, and sunflower seeds, ready in 15 minutes. A no-sugar-added, diabetic-friendly breakfast topped with milk or yogurt for a wholesome start.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Raisin cookies use a boiled-water cooking method that plumps the raisins into the sweet brown sugar syrup before baking. No eggs, no butter required. Frugal Depression-era cookie that still satisfies.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.

Caramelized onion and fennel tart on flaky puff pastry, fully vegan. Slow-cooked onions turn jammy and sweet, fresh fennel and thyme add gentle anise warmth, all baked until crisp and golden. Serve warm or cold.

Garlic vegetable soup with two whole heads of garlic simmered into a creamy, vegan, fat-free puree with potatoes, carrots, celery, and onion. The cure-all soup for cold and flu season.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.