Vegetarian recipe collection

Sliced russet potatoes brushed with oil and sprinkled with thyme and oregano roast into crispy-edged rounds in just 30 minutes for an easy side dish.

This avocado pesto is so creamy, tasty and refreshing. Toss the pasta with it to make a quick, wholesome and delicious week-day meal.

Picked ginger, cucumber and a pan-fried egg are topped over English muffin. An easy and tasty sandwich is ideal for a quick meal.

A light, delicious and refreshing salad. Serve it as a simply tasty side dish or a meatless main course.

This apple muffins are rich in fibire and low-fat, they are fit for all!

This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.

Sweet butternut squash soup with apples, carrots, brown sugar, and a hint of cinnamon, finished with skim milk for a low-fat creamy texture. The cozy fall soup that tastes like autumn in a bowl.

Creamy, crunchy and refreshing. This sweetheart salad is not only good on Valentine's Day, but also a great side dish at any occasions. Apple and beets are tossed with creamy dressing, delicious!

Spaghetti squash is a healthy, low-carb, gluten-free substitute for regular pasta. One cup of spaghetti squash has 42 calories, 10 grams of carbs and 2 grams of fiber. The same amount of cooked spaghetti has 220 calories, 43 grams of carbs and 3 grams of fiber.

Velvety broccoli soup made from scratch with fresh broccoli florets and stems, potatoes for body, and evaporated milk for richness without heavy cream.

Cheesy eggplant parmigiana layers crisp breaded fried eggplant with a garlicky tomato-basil sauce and plenty of Parmesan and mozzarella, baked bubbling and golden. The classic Italian vegetarian comfort dish.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Easy cream of tomato soup simmers fresh tomato juice with half-and-half and a generous handful of fresh basil. Smooth, creamy, and on the table in about 25 minutes. The homemade answer to the can.