3,537 vegie recipes

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

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Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Avocado and berries are both super healthy fruits. Make a smoothie with both of these delicious fruits, it's creamy, refreshing and tasty. A great way to start up your day!

A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.

Saucy Caribbean black beans simmered with fresh ginger, allspice, thyme, and orange juice. Vegan, high-fiber, and full of island flavor in about 40 minutes.

Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you'll want to gift.