1,032 vegetarian recipes

Smoky roasted eggplant blended with garlic, pomegranate juice, and warm paprika into a silky spread. This easy aubergine pate is ready in 45 minutes with just 6 ingredients.

Mixed mushroom and goat cheese panini layers earthy sautéed wild mushrooms, creamy chevre, peppery arugula, and a hint of truffle oil between crisp focaccia. A vegetarian sandwich with deep umami and bistro-cafe energy.

Put shaved asparagus onto your pizza, sprinkle some flavored cream cheese over, with some good quality olive oil brushed over the pizza dough, the pizza comes out so yummy, the freshness, creaminess and the crunchiness are all in one bite!

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

Easy cheesy mushroom pizza on Boboli crust with sautéed mushrooms, sundried tomatoes, and melty cheddar. A vegetarian weeknight dinner ready in 25 minutes.

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

Vegetarian broth that mimics chicken stock using nutritional yeast, mushrooms, onions, and poultry seasoning. The 5-minute meatless replacement for chicken stock in any recipe.

Quick Asian stir-fry of cabbage with crumbled tofu and rehydrated shiitake mushrooms, seasoned with soy sauce and mirin. Vegan, low-carb, and on the table in under an hour.

Awesome Spinach Spanakopita with Parsley and Dill recipe

This simple but delicious dish is perfect for dinner and it will satisfy both your tastebuds and hunger!

Crostini topped with roasted red pepper strips and smoked mozzarella, broiled until the cheese melts into toasted baguette. Four ingredients for an easy Italian appetizer where the smoky cheese steals the show.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Vegan pink pony dipping sauce made with silken tofu, grated beet, horseradish, honey, and dry mustard. A creamy dairy-free dip that turns shocking pink and pairs with turnip chips or crudités.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.