1,275 vegetarian recipes

Aikens' vegetarian cornbread dressing with whole wheat toast, soda crackers, sage, onion, celery, buttermilk, and eggs baked in vegetable stock. A meatless Thanksgiving side that feeds a crowd.

Quick Italian mushroom and tomato pasta sauce with garlic, parsley, and marjoram cooked in olive oil. A 20-minute vegetarian sauce with a full pound of mushrooms.

A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Rice Pilaf with Apricots, Raisins and Pine Nuts recipe

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

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.

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.