3,070 vgetarian recipes

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

If you're tired of the same old eggnog, then try this delicious variation that uses almonds!

Each serving will be approximately 1-1/4 cups. Milk will keep in fridge 4-5 days. Leftover fiber can be used as moisturizing body scrub in the shower.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

A delicious side dish that goes well with jerk chicken or curried beef.

A simple but tasty dish made with rice and green lentils.