2,290 wor recipes

Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.

This tasty curried tofu salad can be used in many ways, as a filling of whole wheat pita, or you can just spread them on top of the toasted bread.

Thai peanut lime dipping sauce with soy sauce, rice vinegar, fresh cilantro, and chili sauce. No-cook, five minutes, and pairs with satay, spring rolls, or grilled meats.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Sesame-crusted tofu cubes fried golden and served with a homemade plum dipping sauce made from fresh plums, soy, and teriyaki. A vegetarian party appetizer that serves 16.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Thai-inspired hot and sour stir-fried vegetables with ginger, garlic, soy sauce, lime juice, and cayenne. Carrots, green beans, cabbage, and zucchini cooked crisp-tender in minutes. Vegetarian.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.