1,359 vgetarian recipes

Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

These scrumptious snacks are perfect for a light breakfast or for the kids lunchbags.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Roasted asparagus with olive oil, Parmesan, and lemon at high heat for crisp-tender spears in just 20 minutes. A simple, elegant vegetable side dish that works with any main course.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Whole wheat sweet potato biscuits with honey, apple juice, and walnuts. Dairy-free vegetarian biscuits with a tender crumb and nutty crunch.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.