4,047 vegetarian recipes

A simply seasoned sweet and sour refreshing cucumber salad.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Mockamole blends avocado with silken tofu, lemon juice, garlic, and parsley for a lighter, protein-boosted take on guacamole. A 5-minute vegan dip or pita filling.

Classic green bean casserole with cream of mushroom soup, milk, a splash of soy sauce, and crispy French fried onions baked on top. The Thanksgiving side dish that earns its spot every year.

Dairy-free soy milk shake blended with banana, fresh strawberries or blueberries, and a touch of maple syrup. Vegan, naturally sweet, and doubles as frozen popsicles.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Cheesy garlic grits casserole baked into a savory souffle-like side dish with butter, eggs, and a melty cheddar top. Southern brunch and holiday-table favorite.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Indian-style lentil dal with cumin seeds, garlic, onion, and cayenne. A simple, fragrant vegan main course built on five-pantry ingredients. Ready in 45 minutes.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Hazelnut and vegetable crumble bakes a savory oat-and-toasted-nut topping over tender root vegetables enriched with their own buttery puree. Vegetarian comfort food with surprising structure.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that's ready in 25 minutes.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.