2,799 vegetarian recipes

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

A simple but tasty rice dish that's made with coconut milk.

Soysage, a homemade vegetarian sausage steamed in a can from whole wheat, wheat germ, and nutritional yeast, seasoned with fennel, garlic, and cayenne, then sliced and fried crisp. A meat-free breakfast classic.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Lightened green bean casserole with low-fat cream of mushroom soup, nonfat sour cream, and a Parmesan-breadcrumb topping instead of fried onions. Six-ingredient holiday side.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.