962 vgetarian recipes

A quick, thrifty potato and bean pie: kidney beans and tomatoes under a mashed potato top, baked until golden. A 40-minute vegetarian bake from pantry staples.

Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!

Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

Slow cooker cauliflower and potato curry with wheatberries. Ideal for your Crockpot.

Here's a tasty, mayonnaise-free version of a favorite American salad.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

A Tibetan style sauce for momos (Tibetan dumplings).

It's a cheese sauce without cheese. It's flavorful and tasty.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

A traditional Indian pakora batter made from sifted chickpea flour, ghee, and a fragrant blend of garam masala, coriander, turmeric, and cayenne. Dip any vegetable and fry for crispy, golden fritters.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

A simple polenta recipe that has a scrumptious taste your whole family will enjoy.

Steep fresh grated ginger with cinnamon, cloves, and citrus juices to create a spiced concentrate that's refreshing served over ice or mixed with soda water.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.