1,359 vgetarian recipes

These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

Arugula salad with a creamy blended lemon-Parmesan dressing, tossed with peppery baby arugula and sweet cherry tomatoes. A bright, 4-ingredient side that comes together in minutes.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Roasted beet and goat cheese salad: whole beets slow-roasted in foil until sweet and tender, sliced over mixed greens with creamy goat cheese and a simple lemon-olive oil dressing. Earthy, tangy, and light.

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

Butternut squash soup with apples, onion, ground ginger, and apple cider. A creamy fall classic with a sweet-tart edge from the cider, finished with a swirl of milk or cream.

A selection of root vegetables and herbs gives these veggie burgers excellent flavor and bits of hazelnuts and oats helps provide good texture.

This turned out great. The pesto is absolutely perfect and it sticks to the pasta much better than traditional pesto. The bow ties are a great match but I'm sure any pasta would work too. Spirals I think would really hold the pesto. It was fairly quick and easy to make, and only used one pot plus the food processor.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Very simple, quick and easy recipe. Might even coax some non-tofu people to give it a try. The slices are coated with a gentle smoky spice mixture and cooked in a blackened Cajun style to a lightly crispy exterior then finished with a honey lemon glaze. Great color and great flavor to an otherwise humble protein. Try to find smoked paprika if you can or add a few drops of liquid smoke to the marinade.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.