4,554 vgetarian recipes

Vegetarian sausage patties made from bulgur wheat, whole wheat flour, sage, and poultry seasoning. Pan-fried until golden, these make a high-fiber meat substitute for breakfast or casseroles.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Spinach and cashew salad with watercress, green onions, and croutons tossed in your favorite dressing. A peppery, crunchy vegetarian salad ready in 5 minutes.

Vegan tempeh sausage patties seasoned two ways: classic breakfast sage-thyme-marjoram or Italian-style garlic-oregano-red pepper. Plant-based protein for breakfast or pizza toppings.

Noodles with blue cheese sauce made from crumbled blue cheese, cream, and Parmesan tossed with hot pasta. A bold, tangy three-ingredient cheese sauce.

A tasty side dish made with ricotta cheese, light cream and cardamom pods.

Cold avocado soup blended with sauteed garlic, tomato, heavy cream, and a hint of chili powder. Silky, chilled, and finished with a citrus twist. A French-style summer starter.

A simple but tasty dish made with rice and green lentils.

Italian herbed bread crisps brushed with olive oil and sprinkled with herbes de Provence, baked until golden. A 3-ingredient side that's ready in 15 minutes.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Make your steak dinners feel special with this savory side dish that will excite your tastebuds!

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.