Vegetarian recipe collection

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Mexican brunch tortillas folded around soft-scrambled eggs, soy patty crumbles, melty pepper jack, and topped with chopped avocado and salsa. A vegetarian handheld brunch ready in 20 minutes.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.

A scrumptious sweet potato casserole that gets a unique and delicious taste from the chopped pecans it uses.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Slow cooker black beans simmered all day with whole tomatoes, onion, garlic, green peppercorns, and cumin. Six-ingredient vegan dinner with monastic simplicity and big flavor.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

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.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.