Vegetarian recipe collection

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

A great dip that is creamy yet refreshing. Served best chilled.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Mediterranean veggie burgers bind nutty millet with spinach, sun-dried tomatoes, feta, and basil into hearty homemade patties. A wholesome vegetarian burger packed with real Mediterranean flavor.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Mexican-style beans and rice with sauteed onion, green chili, fresh tomato, and pinto or kidney beans. A simple vegetarian one-pan main that delivers a complete protein in under 35 minutes.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Vegan millet soup with cauliflower, mushrooms, carrots, and fresh herbs in a soy milk broth with tamari and nutritional yeast. A creamy, protein-rich plant-based soup ready in 30 minutes.