3,070 vgetarian recipes

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Grilled Banana-Pineapple Kabobs basted in a vanilla bean and brown sugar glaze. A simple, low-calorie vegetarian grilling recipe that caramelizes tropical fruit in just 10 minutes on the grill.

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Tofu cubes rolled in wheat germ and cornstarch, then deep-fried until crispy and golden. A 3-ingredient vegetarian snack or side, ready in 30 minutes with soy or sweet and sour dip.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Fresh artichokes sauteed with mushrooms, tomato, white wine, tarragon, and garlic. A bright vegetarian dish that celebrates artichoke season.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Nutty baked bulgur wheat seasoned with dried basil and tossed with toasted pecans. A simple, wholesome vegetarian side dish ready in 30 minutes flat.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.