863 vegetarian recipes

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Italian herbed bread crisps brushed with olive oil and sprinkled with herbes de Provence, baked until golden. A 3-ingredient side that's ready in 15 minutes.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Spicy black beans and tomatoes simmer into a quick vegan skillet dinner. Garlic, the kick of red pepper flakes and fresh cilantro over rice, ready in about 15 minutes and naturally low-fat.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Spinach and cashew salad with watercress, green onions, and croutons tossed in your favorite dressing. A peppery, crunchy vegetarian salad ready in 5 minutes.

Fresh kiwi and strawberry dessert plate drizzled with concentrated orange juice and topped with pine nuts. A 5-minute no-cook fruit dish with zero added sugar.

Low fat yogurt onion dip blends plain yogurt with grated onion, lemon juice, parsley, horseradish, and a dash of hot sauce. A lighter alternative to sour cream onion dip with the same satisfying tang.

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.