Vegetarian recipe collection

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Vegan chickpea and mushroom bake layers tender chickpeas with sauteed mushrooms in a wholemeal roux sauce, topped with soy cheese and breadcrumbs. A British-style protein-packed casserole.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

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Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.

This scrumptious cake is made with tofu, green chili peppers and salsa.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Chili-glazed tofu over asparagus and rice with a sweet-salty soy-ginger sauce. A 30-minute one-skillet vegetarian dinner using boil-in-bag rice to clear weeknight dinner in under half an hour.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.