962 vgetarian recipes

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

If you're tired of the same old eggnog, then try this delicious variation that uses almonds!

Each serving will be approximately 1-1/4 cups. Milk will keep in fridge 4-5 days. Leftover fiber can be used as moisturizing body scrub in the shower.

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

A tantalizing side dish that's made with chickpeas and tomatoes and garnished with lemon slices.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

Cranberry ginger tea steeped with fresh ginger slices and whole cranberries, finished with cranberry juice and nutmeg. A caffeine-free herbal tea served warm or iced with mint.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Homemade vegan brownie mix with carob powder and pitted dates, sweetened naturally with no refined sugar. Just blend with soy milk and bake for fudgy, wholesome brownies in 30 minutes.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Thick seitan steaks baked until firm, then simmered in a savory tamari broth with kombu and fresh ginger for deep umami flavor. Brushed with sauce and broiled until lightly charred, these vegan steaks have real chew and satisfying meatiness.

Creamy vegan eggnog blended from silken tofu, vanilla soy milk, brandy, and brown sugar with a pinch of turmeric for that classic golden hue. Ten minutes, no cooking, no eggs. Holiday sipping without the dairy.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.