4,114 vegetarian recipes

Pineapple banana breakfast shake blended from juicy pineapple, ripe banana, skim milk and vanilla. A naturally sweet, four-ingredient tropical smoothie that comes together in the blender in minutes.

Tofu and broccoli stir-fry in a gingery sherry-soy sauce with crunchy bean sprouts, served over rice. A fast, vegan weeknight dinner that comes together in one wok, gluten-free with tamari.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

I made homemade french bread and it all came out wonderful. The sundried tomatoes were wonderful in this. Everyone loved it!

Curried tofu veggie sandwich spread with soy mayo, green pepper, celery, sunflower seeds, and turmeric. A vegan, no-cook spread for sandwiches and crackers.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

This simple and scrumptious side dish is great addition to the backyard barbecue!

Lentil loaf: a vegetarian meatloaf alternative made with cooked lentils, tomato, onion, parmesan, and breadcrumbs. A hearty, protein-packed weeknight dinner for four.

Fresh mushroom soup with butter-seared mushrooms, sweet onion, and skim milk thickened with arrowroot. A lighter, creamier take on the canned standby in under 30 minutes.

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Creamy garlic mushroom pasta with assorted mushrooms, shallots, and a splash of sherry finished in heavy cream. A restaurant-style vegetarian pasta that comes together in one skillet.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.