1,359 vgetarian recipes

Smoky roasted eggplant blended with garlic, pomegranate juice, and warm paprika into a silky spread. This easy aubergine pate is ready in 45 minutes with just 6 ingredients.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.

Homemade tofu milk blended from just tofu, water, and maple syrup. A 3-ingredient vegan milk alternative ready in 5 minutes. Adjust the water for milk or cream consistency.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.