1,019 vegetarian recipes

If you're tired of the same old eggnog, then try this delicious variation that uses almonds!

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Very simple cookies made with an almond-meal base. Almonds are high in monounsaturated fats, which have been associated with a reduced risk of heart disease. They are also very high in vitamin E (a powerful anti-oxidant), magnesium and potassium (important for maintaining healthy blood pressure).

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Quick sautéed mushrooms and kale cooked under a smothering lid with garlic, butter, and sherry. This easy vegetarian side dish is ready in just 15 minutes.

Hijiki nimono simmers nutrient-rich hijiki seaweed with carrots, tofu, age, and green beans in dashi, soy, sake, and mirin. Traditional Japanese home-cooking side dish in 30 minutes.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

This is a traditional potato salad that is made from scratch

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.