1,615 vegie recipes

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.

Puff pastry patty shells (vol-au-vent cases) with golden flaky walls and a hollow center for creamy fillings. Two-ingredient pastry cases that bake sky-high from frozen rounds.

Thin, crispy slice-and-bake cookies with shredded coconut and walnuts. A refrigerator cookie dough you roll, chill, and slice into wafer-thin rounds that bake up snappy in 10 minutes. Makes 48.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Sugar-free cranberry orange gelatin salad made with whole orange, raw cranberries, and sugar-free gelatin. A light, low-calorie holiday side that's tangy, refreshing, and guilt-free.

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.