4,554 vgetarian recipes

Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Vegan sweet and sour soybeans, a high-protein stir-fry of crisp-tender carrots, peppers and pineapple in a glossy brown-sugar and vinegar sauce. A meatless spin on the takeout favorite.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

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Gobhi mung simmers split yellow mung beans with cauliflower, potatoes, and turmeric, finished with a sizzling cumin-ghee tarka. North Indian vegetarian comfort dish.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.