1,061 vgetarian recipes

Delicious and succulent casserole is perfect for a dinner with the whole family together.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Chickpeas simmered in creamy coconut milk with tomato, garlic, and golden turmeric. Six ingredients, one pot, and deeply fragrant. Vegan African-inspired comfort over rice.

Green smoothies are a wonderful easy way of increasing your leafy green intake - if you are new to green smoothies, start slowly and over time add more greens. The pineapple in the smoothie contains powerful digestive enzymes, while the spinach is loaded with iron. Coconut water is a wonderful way to quench your thirst while replenishing electrolytes - did you know that it was used by doctors during World War II to do transfusions when donor plasma was not available?

Wolfberries are some of the most nutritionally dense superfoods on earth and have been used for thousands of years in Chinese and Tibetan medicine. They contain all the essential amino acids, making them complete proteins. They also have very high concentrations of vitamin C and 21 trace minerals necessary for health.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Though it need a little long time to cook, good to try and all the time is worthy.

I made this recipe for my collegues, and they all asked this recipe from me, so great a recipe.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

Sprinkle some salt inside the cored tomatoes, let drain for about half an hour, with this method you will enjoy these tasty and succulent stuffed tomatoes.

A warming Tibetan-style soup with mixed vegetables and tofu in a ginger-garlic broth thickened with a golden ghee roux. Nourishing, aromatic, and on the table in 40 minutes.