2,754 vegetarian recipes

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Light Filipino-style vegetable soup with stir-fried mixed vegetables, soy sauce, and fresh watercress stirred in at the end. A simple, nourishing bowl ready in about an hour.

Vegetarian potato-mushroom burgers with ground cashews, grated ginger, carrots, and a sesame seed crust. Grilled or pan-fried until golden and crispy outside.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

The stalk of the broccoli is actually the most nutritious part of the vegetable so make sure to use it in dishes that call for the florets. Chop the stalk into smaller pieces and incorporate into your dish with the rest of the broccoli. 1 serving of broccoli (a large stalk) provides 46% of the recommended daily intake of vitamin A and 206% of the daily recommended amount of vitamin C!

Oriental garbanzo soup is a simple, soy-seasoned broth thickened with flour and flavored with sauteed onion, sweet basil, and garlic. A light, warming vegetarian soup in 30 minutes.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.