4,047 vegetarian recipes

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

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

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

This is a great pizza, and I added some onions too, very tasty and light.

Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Nutritional yeast Parmesan: a 3-ingredient vegan cheese substitute made from nutritional yeast, sesame seeds, and salt. The dairy-free swap that nails the savory umami of real Parmesan.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Vegan chili non carne with kidney beans, zucchini, carrots, tomatoes, and warm chili-cumin spices. High fibre, plant-based, freezer-friendly chili that feeds a crowd.

Pineapple salsa soup: chilled tropical gazpacho with pineapple, cucumber, yellow pepper, jalapeno, and lime. Bright vegetarian summer starter, no-cook and ready to chill.