Vegetarian recipe collection

Kesari bhaat (sweet saffron rice): Indian basmati rice perfumed with saffron, cardamom, cinnamon, and clove, sweetened with jaggery, and finished with almonds and currants. Traditional festival dessert.

Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.

Vegetarian sweet and sour stir-fry loaded with snow peas, broccoli, enoki mushrooms, water chestnuts, bamboo shoots, and tropical fruit (pineapple, mango, mandarin orange) over rice.

This is a great chard recipe, with the onions, very yummy.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.

Stir-fried tofu and vegetables over flat noodles with soy sauce, sherry, ginger, and sesame oil, topped with toasted cashews and sesame seeds. A loaded vegetarian Chinese noodle dish with serious crunch.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.