863 vegetarian recipes

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Steamed kale stuffed into whole wheat pita with Dijon mustard, lemon juice, and garlic powder. A simple, no-cook-assembly vegetarian sandwich that takes minutes to put together.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

This is a good pizza, you can make it in advance, when you want to serve, heat it in oven for several minutes, very great.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Simply delicious salad that can be served with any main course.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Homemade long-grain and wild rice mix with brown rice, wild rice, thyme, and parsley. A DIY pantry staple that beats the boxed stuff and stores beautifully in an airtight container.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Crisp radish and celery salad with low-calorie French dressing, served chilled on lettuce. A crunchy, diabetic-friendly vegetarian side dish with just four ingredients and zero cooking.