935 vegetarian recipes

Vegan crustless tofu quiche with mushrooms, bell pepper, and nutritional yeast. An egg-free, dairy-free brunch dish that bakes up firm with golden edges.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Creamy potato and egg casserole layers boiled potatoes, sliced hard-boiled eggs, and onions under a homemade bechamel, then crowns it with buttery breadcrumbs. Old-school comfort food that bakes into a golden, bubbling family-supper dish.

Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.

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Pulikacchal: the tangy-sweet South Indian tamarind paste for puliyodharai rice. Mustard seeds, chilies, jaggery, and sesame cooked down into a shelf-stable rice mix.

This is really a fabulious pizza, love the smoky flavor, and very healthy.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Tender zucchini and green peas simmered in a cumin-turmeric tomato sauce with a kick of cayenne. This easy Indian torai masala is a vibrant vegetarian side dish ready in 35 minutes.

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.