Vegetarian recipe collection

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Vegan tempeh sausage patties seasoned two ways: classic breakfast sage-thyme-marjoram or Italian-style garlic-oregano-red pepper. Plant-based protein for breakfast or pizza toppings.

Simple sauteed eggplant slices, salted to draw out moisture then pan-fried until soft and golden. A 3-ingredient vegetarian side with optional chili powder for heat.

Sautéed green beans and cherry tomatoes with garlic and balsamic. A quick one-pan side dish ready in 15 minutes, with seared beans and jammy blistered tomatoes.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Enjoy this great side dish with all of the health benefits enjoyed from the phytonutrients from the vegetables combined with the heart-healthy monounsaturated fats from the nuts. It's a great side dish to accompany fish and poultry entrées.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Vegetarian shepherd's pie with kidney beans, tomatoes, corn, and mixed vegetables under a garlic-basil mashed potato topping, finished with melted cheddar. A hearty meatless comfort food classic.

Vegetarian shepherd's pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.