957 vegetarian recipes

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.

A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that's hearty, vibrant, and nourishing.

Overlapping slices of zucchini and ripe tomatoes baked with bell pepper, onion, and olive oil until crisp-tender. A vegan, low-calorie side that looks as gorgeous as it tastes.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

Sauteed butternut squash glazed with miso and orange juice, tossed with crisp-tender carrots and onions. A vibrant, plant-based side dish that comes together in 30 minutes flat.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

This veggie garden loaf was oh-so-yummy and full of good-for-you ingredients. I froze the leftover slices, and they were definitely freezer-friendly. Will be making more of this veggie loaf.

Wolfberries are some of the most nutritionally dense superfoods on earth and have been used for thousands of years in Chinese and Tibetan medicine. They contain all the essential amino acids, making them complete proteins. They also have very high concentrations of vitamin C and 21 trace minerals necessary for health.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

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Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

Thai-style bananas simmered in sweetened coconut milk with a pinch of salt. A 4-ingredient dessert that doubles as a hot or cold treat, ready in 25 minutes.