1,359 vgetarian recipes

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.

Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.

Raw vegan vegetable-nut pate with pecans, walnuts, sunflower seeds, cilantro, and grated vegetables. A no-cook plant-based spread served in bell pepper cups with crudites.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Orange-pecan couscous cooked in orange juice with cinnamon sticks, cloves, turmeric, and raisins. A fragrant, Moroccan-inspired side dish ready in under 30 minutes.

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

Hijiki nimono simmers nutrient-rich hijiki seaweed with carrots, tofu, age, and green beans in dashi, soy, sake, and mirin. Traditional Japanese home-cooking side dish in 30 minutes.

Orange sorbet uses frozen juice concentrate, simple syrup, and fresh orange zest for an intensely citrusy frozen dessert. Vegan, fat-free, and ready for the ice cream maker in 10 minutes.

Creamy mashed potato casserole made with cream cheese, sour cream, and a paprika-dotted golden top. A make-ahead holiday side that frees up stovetop space on the big day.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.