863 vegetarian recipes

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

TVP granules sautéed with garlic, peppers, and onions simmer in tangy tomato paste spiked with oregano and cayenne for a protein-packed vegetarian sloppy joe filling.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

A Tibetan style sauce for momos (Tibetan dumplings).

Crunchy deep-fried yellow split peas tossed in warm spices like chili, coriander, cinnamon, and cloves. A high-protein vegetarian snack inspired by Indian street food. Stores beautifully in an airtight jar.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

Silky blended soup packed with potatoes, zucchini, and spinach in a light vegetarian broth that's low-calorie, dairy-free, and deeply satisfying.