4,554 vgetarian recipes

Pea and carrot salad with lovage tosses steamed fresh peas and baby carrots in a creamy mayo-yogurt dressing with Dijon mustard. The herb lovage adds a celery-like depth you won't get from parsley.

Steamed kale stuffed into whole wheat pita with Dijon mustard, lemon juice, and garlic powder. A simple, no-cook-assembly vegetarian sandwich that takes minutes to put together.

Classic mayo-and-sour-cream coleslaw with Dijon mustard and a finishing scatter of caraway seeds. Cabbage, carrot and onion at their backyard-cookout best.

Vegan no-bake pumpkin cheesecake with silken tofu, almond butter, maple syrup, and agar for setting. Dairy-free, egg-free, and set overnight in the fridge.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Creamy tofu salad dressing made with soft tofu, Dijon mustard, garlic, and white wine vinegar. Blends smooth in minutes for a high-protein, dairy-free alternative to ranch or Caesar.

Baked macaroni and cheese with canned tomatoes, basil, and mustard topped with crunchy cornflake crumbs. A simple two-serving vegetarian casserole that's diabetic-friendly.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Vegan tofu salad with tahini, soy sauce, eggless mayo, and mustard. A creamy, protein-packed no-cook spread for sandwiches, pita, crackers, or lettuce wraps ready in 15 minutes.

Vegan lentil rice roast with cashew gravy: a hearty sliceable loaf of lentils, millet, and brown rice bound with ground cashews, sage, and oats. Served under a silky blender cashew gravy.

Cold spinach dip loaded with fresh parsley and chives in a creamy mayo base, stirred together and chilled. A no-cook, herby party dip ready for crackers, bread, and fresh veggies.

Low-fat asparagus guacamole made with pureed cooked asparagus and yogurt instead of avocado. Same guacamole seasonings - cumin, cayenne, garlic, tomato - a fraction of the fat.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Summer pickled cucumbers with a hot vinegar brine spiced with celery seed and mustard seed. Classic bread-and-butter pickles ready for jars, no pressure canning required.

Hearty vegetarian burgers made with chopped brazil nuts and bulgur wheat, bound with herbs, tomato puree, and egg. Bake them, pan-fry them, or shape into falafel-style bites for stuffing into pita.

Silky 3-ingredient vegan cashew cream made with raw cashews, water, and maple syrup. Blends up in 5 minutes as a dairy-free substitute for cream, sauces, or dessert toppings.