4,047 vegetarian recipes

Spicy Sichuan tofu stir-fried with hot bean paste, Sichuan peppercorns, and chili oil, finished with mushrooms, water chestnuts, and green onions for a tongue-tingling vegetarian main.

Roasted cauliflower with capers, anchovy-lemon dressing, and toasted garlic bread crumbs. A Sicilian-inspired side that caramelizes sliced cauliflower and finishes it with briny, crunchy punch.

Meatballs without the meat in a tasty rich tomato sauce.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Sauteed mushrooms in garlic-sherry sauce, a Spanish tapas-style appetizer of mushrooms seared with garlic and chili, splashed with sherry, and finished with lemon and parsley. Quick, garlicky, and vegetarian.

Sweet potato salad with crushed pineapple, green peas, and fresh parsley tossed in creamy dressing. A no-cook vegetarian side dish ready in 15 minutes.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

Very nice flavor to this dish. Simple to make and satisfying.