1,061 vgetarian recipes

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

Definitely a dish that is easy to make and impresses your family! Also a great way to use up your leftover rice.

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.

Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.

Layered potato, onion, and cheddar pie baked in Marmite-infused milk until golden and tender. A hearty British vegetarian main with deep savory flavor.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Vegetarian pot pie with seasoned tofu, sauteed vegetables, and chickenless gravy baked in a double-crust pie shell. All the comfort of classic pot pie, completely meat-free.

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

Cheesy vegetarian tamale filling loaded with sharp cheddar, pine nuts, black olives, corn, green chilis, and plenty of garlic and cumin. Makes 7 cups for a big batch.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.