4,114 vegetarian recipes

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

If you're looking for something different, try this scrumptious dish that has flavor in every bite!

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

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.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Fresh spinach salad tosses tender baby spinach with a Caesar dressing thinned by cottage cheese for a creamy, lightened-up dressing. Three-ingredient salad ready in minutes.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.

Kasseropi are Greek cheese crescents filled with kasseri cheese, fresh tomatoes, and basil in handmade olive oil dough. A golden, flaky vegetarian appetizer baked until bubbly.

Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.

Orange sorbet uses frozen juice concentrate, simple syrup, and fresh orange zest for an intensely citrusy frozen dessert. Vegan, fat-free, and ready for the ice cream maker in 10 minutes.

Moroccan-style roasted root vegetables with a chermoula oil of garlic, paprika, and cumin. Russet and sweet potato, turnip, rutabaga, carrot, and butternut squash roasted into crisp-edged, spice-slicked fall flavor.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.