1,192 vgetarian recipes

Moroccan dess b'l-besla: lentils simmered with caramelized onions, garlic, cumin and a pinch of cinnamon in a fragrant North African spice paste. Vegetarian, deeply spiced and ready in just over an hour.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

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

A delicious side dish that goes well with jerk chicken or curried beef.

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

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

Homemade seitan from scratch using bread flour, kneaded and washed to extract pure wheat gluten, then simmered in a savory tamari, ginger, and kombu broth. The ultimate plant-based protein.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Simple but irresistible, this cake is great for dessert after dinner.

Vegan tofu salad with tahini, soy sauce, eggless mayo, and mustard. A creamy, protein-packed no-cook spread for sandwiches, pita, crackers, or lettuce wraps ready in 15 minutes.

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.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.