Vegetarian recipe collection

Smashed spiced sweet potatoes are oven-roasted whole, then smashed rustic-chunky with butter, maple syrup, chili powder, cumin, and ginger. A warm-spiced holiday side that beats marshmallow casseroles.

Creamy kidney bean dip blended with cream cheese, picante sauce, green enchilada sauce, and chili powder. A no-cook Mexican-style dip for chips and vegetables.

Vegan mushroom gravy thickened with toasted dry flour instead of a fat roux. Soy sauce and molasses build deep, savory umami without butter or stock. Oil-free.

Zucchini pizza with a low-carb grated zucchini crust bound with eggs, flour, and Parmesan, then topped with tomato sauce, mushrooms, and mozzarella. The vegetable garden's answer to pizza night.

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

Quick, easy to make, and it tastes refreshingly delicious. Serve it as a side dish or a light yet tasty meal.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Southwest potato frittata loaded with corn, green chiles, olives, pimentos, and cilantro, finished under the broiler with melted Parmesan. A vegetarian one-skillet meal in under 45 minutes.

Very healthy and nutritious salad. Flavor is great too.

Soy lemon peanut sauce, a 5-minute no-cook sauce whisked from peanut butter, soy, lemon, garlic, and chili flakes. Pourable and spicy-tangy for noodles, rice, or dipping. Vegan and easily gluten-free.