4,481 vgetarian recipes

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Vegetarian baked ziti layered with creamy ricotta, melty mozzarella, and sharp parmesan in tangy tomato sauce. Simple Italian comfort food ready in an hour.

Cheese and corn tortilla enchiladas: flour tortillas stuffed with cottage cheese, corn, cheddar, scallions, and cilantro, topped with salsa and more cheese. Vegetarian, 40 minutes, crowd-pleasing.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Vegetarian shepherd's pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

Quick microwave cheese stuffed zucchini with parmesan, tomatoes, and breadcrumbs. Tender zucchini boats filled with a savory vegetarian mixture in 30 minutes.

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Black bean pizza with mashed beans as the sauce, melted Monterey Jack cheese, and fresh avocado on top. A four-ingredient vegetarian pizza ready in under 25 minutes.