2,875 water recipes

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

PETA Spanish tofu omelette is a vegan take on tortilla española with soft tofu, potato, onion, and green pepper. No eggs, no dairy, ready in 30 minutes. Served with salsa.

Date orange loaf is a moist quickbread with chopped dates, fresh orange juice and zest, and a handful of toasted nuts. Old-fashioned tea bread perfect for breakfast or snacking.

A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you'll want to gift.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Pinto beans simmered in beer and chicken stock with rendered bacon, sliced jalapeños, garlic, onion, and fresh cilantro. A smoky, spicy Tex-Mex side known as frijoles borrachos that pairs with anything off the grill.

Soft, cake-like banana cookies with buttermilk and chopped nuts, topped with a thin vanilla confectioners' sugar icing. Chill the dough for puffier cookies. A vintage recipe with 18 reviews.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Tofu and mushrooms in mustard sauce with pan-fried tofu cubes and button mushrooms simmered in a soy-mustard gravy. A hearty vegetarian main dish cooked in a wok.

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.