3,070 vgetarian recipes

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.

Crispy deep-fried Chinese vermicelli topped with stir-fried chilli vegetables in a soy, vinegar, and brown sugar sauce. A crunchy, sweet-sour vegetarian noodle dish.

Vegan macaroni and cheese with vegan cheddar shreds, plum tomatoes, green onions, Dijon, and a crispy breadcrumb top. A dairy-free version of the classic comfort dish.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Lightened green bean casserole with low-fat cream of mushroom soup, nonfat sour cream, and a Parmesan-breadcrumb topping instead of fried onions. Six-ingredient holiday side.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Vegetarian penne pasta with fresh Roma tomato sauce, broccoli, zucchini, sugar snap peas, carrots, and Parmesan. A colorful one-pot weeknight dinner.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Zucchini and tomatoes simmered with garlic, basil and a savory onion soup mix into a quick stovetop side. A vegan way to use up summer squash, ready in about 30 minutes and microwaveable too.

Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.