1,032 vegetarian recipes

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.

I made homemade french bread and it all came out wonderful. The sundried tomatoes were wonderful in this. Everyone loved it!

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Manicotti Florentine stuffed with ricotta, mozzarella, parmesan, and spinach, baked in marinara sauce. A vegetarian Italian pasta bake with a three-cheese filling and fresh basil.

Microwave stuffed mushrooms with Parmesan, sherry, and crispy crumb filling. Diabetic-friendly vegetarian appetizer ready in just 15 minutes with simple pantry staples.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Quick vegan ratatouille with eggplant, Roma tomatoes, garlic, oregano, and basil. A 15-minute weeknight dinner that's plant-based and full of flavor.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

Rasomadhuri, Indian fried cheese balls made with ricotta, milk powder, and cardamom, soaked 24 hours in sugar syrup. A traditional sweet that melts on your tongue.

Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.

Crisp romaine salad with shredded fennel, cauliflower, and red onion in a fresh lime and garlic dressing. A bright, low-carb vegetarian side that comes together in 20 minutes with no cooking required.

Chili cheese cubes are a vegetarian Tex-Mex appetizer of baked egg, Monterey Jack, sharp cheddar, and green chiles cut into bite-sized squares. Equally good hot or cold.

A super-healthy take on the original German classic - guilt free! Made with antioxidant-rich raw cacao, healthy coconut oil and cacao butter, high-protein mesquite powder, and filled with juicy wolfberries, vitamin E-rich almonds, and other delicious toppings of your choice.