4,047 vegetarian recipes

Use a butter substitute and make your toast look vibrant!

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Spaghetti squash casserole with fresh tomatoes, crispy garlic, mozzarella, and Parmesan. Low-carb, vegetarian, and diabetic-friendly, all made in the microwave.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Vegetarian sausage patties made from bulgur wheat, whole wheat flour, sage, and poultry seasoning. Pan-fried until golden, these make a high-fiber meat substitute for breakfast or casseroles.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

They are a favorite among the Polish for their rich and interesting flavor.

Golden millet porridge simmered with onions, carrots, squash, or parsnips and sea salt. A four-ingredient vegan whole grain breakfast with a creamy, slightly nutty texture that absorbs any vegetable you add.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

A hearty vegetarian loaf of buckwheat, mushrooms, walnuts, and spinach simmered in red wine, then baked until dark and firm. The plant-based centerpiece your holiday table has been missing.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Gobhi mung simmers split yellow mung beans with cauliflower, potatoes, and turmeric, finished with a sizzling cumin-ghee tarka. North Indian vegetarian comfort dish.