863 vegetarian recipes

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

Spinach and potato koftas spiced with garam masala, turmeric, and amchoor, rolled in coconut and deep-fried until golden, then simmered in curry gravy. A classic Indian vegetarian dish.

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Roasted pumpkin or butternut squash tossed in a Sicilian agrodolce of caramelized onions, red wine vinegar, sugar, and fresh mint. A vegetarian side dish bursting with sweet-sour contrast.

A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.