4,554 vgetarian recipes

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.

Try this scrumptious corn casserole that tastes wonderful with baked fish or grilled chicken.

Green smoothies are a wonderful easy way of increasing your leafy green intake - if you are new to green smoothies, start slowly and over time add more greens. The pineapple in the smoothie contains powerful digestive enzymes, while the spinach is loaded with iron. Coconut water is a wonderful way to quench your thirst while replenishing electrolytes - did you know that it was used by doctors during World War II to do transfusions when donor plasma was not available?

Pisang goreng: Indonesian sauteed bananas, two ingredients and ten minutes. Bananas split lengthwise, browned in butter until caramelized and tender. Side dish or quick dessert.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Mocha marble cake made with tofu, tahini, honey, and coffee substitute swirled with chocolate glaze on a graham cracker crust. Creamy, dairy-free, and egg-free.

Bubbly, cheese-topped casserole packed with sauteed mushrooms and chopped chestnuts in a rich cream sauce. Hearty vegetarian comfort food in every forkful.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

Try something new for breakfast with this simple recipe that will have you enjoying the scrumptious taste of french toast in no time!

Peanut chops made from rye bread strips spread with peanut butter, dipped in seasoned egg wash, coated in cracker crumbs, and baked until golden. A creative vegetarian main.

Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.