3,070 vgetarian recipes

Low-fat scalloped potatoes with just five ingredients, no cream or cheese. Thinly sliced potatoes and onions bake in milk until tender, while the potato starch thickens it into a creamy sauce.

Soysage, a homemade vegetarian sausage steamed in a can from whole wheat, wheat germ, and nutritional yeast, seasoned with fennel, garlic, and cayenne, then sliced and fried crisp. A meat-free breakfast classic.

Thai coconut rice made with jasmine rice simmered in coconut milk and coconut cream with a touch of sugar and salt. Fragrant, slightly sweet, and rich, the classic side dish for Thai curries.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

Easy eggplant Parmesan casserole layered with sauteed eggplant, Italian breadcrumbs, cooked rice, spaghetti sauce, and melted mozzarella. A hearty vegetarian main dish.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Crisp romaine salad with shredded fennel, cauliflower, and red onion in a fresh lime and garlic dressing. A bright, low-carb vegetarian side that comes together in 20 minutes with no cooking required.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.