Vegetarian recipe collection

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

Roasted red potatoes and red onions tossed with olive oil, rosemary, and parsley, then crisped in a hot oven until edges turn golden. A vegan side that pairs with everything from roast chicken to grilled steak.

Slow cooker vegan gumbo loaded with okra, lima beans, corn, and tomatoes in a clove and allspice-spiked vegetable broth. No roux, no oil, no fuss.

A basic lentil salad that can make any dinner seem a bit different.

Vegetable lasagna roll-ups: noodles wrapped around a three-cheese, spinach, eggplant, and white bean filling, baked in a robust red wine tomato sauce. Individual vegetarian lasagna portions, no layering.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Sweet potatoes and black beans are full of fiber and other nutrition, in this recipe we use both of them to make a scrumptious dish.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

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.

So easy to make, and it was delicious. I used fresh tomatoes that were growing in my backyard. The dish was refreshing and flavourful. Have added it to my recipe box. Now I have another way to cook my garden fresh tomatoes.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.