4,554 vgetarian recipes

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

Vegan spaghetti with mashed tofu, nutritional yeast, and tamari stirred into tomato sauce. A quick, high-protein plant-based pasta dinner for two.

Spiced tofu burgers with chili sauce, cumin, garlic, and ground hazelnuts. Vegan, smoky-flavored grillable patties that hold their shape on the BBQ.

Cabbage and celery baked in a creamy beer-cheddar sauce with caraway seeds. A hearty vegetable casserole that makes a satisfying side or a cozy meatless main.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Orange-pecan couscous cooked in orange juice with cinnamon sticks, cloves, turmeric, and raisins. A fragrant, Moroccan-inspired side dish ready in under 30 minutes.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Creamy Asparagus Casserole with Buttery Cornflakes recipe

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

They are a favorite among the Polish for their rich and interesting flavor.

This is a vegetarian pizza, tastes very great, fresh and yummy!

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.